Whether eaten warm or out of the fridge, this bright, crunchy potato salad pairs perfectly with grilled meats like pork, steak or chicken.



Ingredient Checklist


Instructions Checklist
  • Simmer green beans in salted water until barely tender and bright green, 2 to 3 minutes. Remove with a slotted spoon or wire-mesh skimmer, and transfer to a bowl of ice water. Drain, and pat dry. Add potatoes to the same pot of salted water, and simmer until tender, about 12 minutes. Drain potatoes, and halve them. Whisk together olive oil, lemon juice, mustard, and thyme in a large bowl. Add potatoes, beans, and red onion. Gently toss. Season with salt.


Reviews (1)

140 Ratings
  • 5 star values: 24
  • 4 star values: 31
  • 3 star values: 50
  • 2 star values: 29
  • 1 star values: 6
Rating: 5 stars
Love love love this dish! I served it to friends with grilled pork chops and it was a rave. I'm usually a fan of traditional mayonaise based potato salad but this was light and fresh and delicious. One note--I didn't peel the potatoes and it was still wonderful.