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Warm Honey Mustard Potato Salad with Green Beans


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.


1 1⁄3Pound(4 medium) unpeeled red potatoes, halved and sliced 1/4 inch thick
8Ouncegreen beans, trimmed and cut into thirds
3Tablespoonprepared honey mustard or hot-sweet mustard
2Tablespooneach unseasoned rice vinegar and olive oil
1⁄2Cupfinely chopped red onion
  Freshly ground black pepper


In 3-quart saucepan, cover potatoes with water and add 1/2 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. 


4 Servings
SourcePhoto and Recipe courtesy of Potatoes USA
Prep time15 minutes
Cook time15 minutes
Recipes30 Minutes or Less