Warm Honey Mustard Potato Salad with Green Beans

Red and Yellow Potato Recipe

Warm Honey Mustard Potato Salad with Green Beans

Potatoes USA
With crisp-tender green beans and a simple but luscious dressing, enjoy this potato salad warm as a dinner side dish or take it along to a picnic or potluck.
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Prep Time 15 minutes
Cook Time 15 minutes
Course 30 Minutes or Less, Salad
Servings 4


  • 1 ½ Pound Alsum red potatoes about 4 medium potatoes, unpeeled, halved and sliced ¼ inch thick
  • 8 Ounces Green beans trimmed and cut into thirds
  • 3 Tablespoons Prepared honey mustard or hot-sweet mustard
  • 2 Tablespoons Unseasoned rice vinegar
  • 2 Tablespoons Olive oil
  • ½ Cup Red onion finely chopped
  • Freshly ground black pepper
  • Salt


  • In 3-quart saucepan, cover potatoes with water and add ½ teaspoon salt. Bring to a boil over high heat. Reduce heat to medium, cover and cook until potatoes are almost tender, about 6 minutes. 
  • Add beans; cover and cook 3 or 4 minutes or until potatoes are just tender. Drain thoroughly and cool 5 minutes.
  • Meanwhile, in large bowl, whisk mustard, vinegar and oil until thoroughly blended and smooth. Add onion, potatoes and beans; toss gently to coat. 
  • Season with salt and pepper, to taste. Serve warm or at room temperature.