Warm potato & green bean salad
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Small potatoes and green beans get a mustard dressing while still warm.
French-inspired · lunch, salad, side · easy
Servings: 2
Prep: 10 min
Cook: 20 min
Total: 30 min (estimate)
Estimated cost: USD 4 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: Mustard. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
Ingredients
- 2 medium potatoes (450 g, 1-inch cubes)
- 2 cups green beans (trimmed)
- 1 cup canned white beans (Drained and rinsed; quantities are drained. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 2 teaspoons prepared gluten-free mustard (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon fresh dill (chopped)
- 6 cups water
Cooking instructions
- Put the potatoes and water in a pot. Bring to a boil and simmer for 12–15 minutes until tender, adding the green beans for the last 4 minutes.
- Whisk the prepared gluten-free mustard, lemon juice, olive oil and fresh dill in a large bowl.
- Drain the vegetables well and fold into the dressing with the canned white beans while warm.
- Divide between two plates. Serve promptly, or cool in shallow containers in the refrigerator.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.