I have made this potato and green bean salad many times, because it’s flavourful, it can be served warm or cold, it’s quick and easy to make, it’s a one pot meal, it only requires 4 total ingredients, and it’s a great way to use up leftover cooked potatoes and/or green beans.  I like to add tuna when I’m serving it for lunch or dinner.  It’s also a great option for pot lucks as it is gluten free, dairy-free, egg-free, vegetarian, and vegan (as long as you don’t add the tuna).

My family and John love the taste and I love how easy it is to make.  I should note though, that this salad does not keep well.  So if you are serving it warm, it should be eaten soon after it was made.  If you are serving it cold, be sure to cool all of the other ingredients first and then toss them with the dressing just prior to serving.

Potato and Green Bean Salad (With or Without Tuna) Recipe

This salad makes 4 to 8 servings and can be served warm or cold.  If serving cold, this is a great way to use up leftover cooked potatoes and/or green beans.

1 or 2 cans of tuna in olive oil (Note:  This is optional.  Also, do not substitute with canned tuna packed in water.  I’ve been using the brand Rio Mare.)

1 1/2 pounds mini red or yellow potatoes, washed, with the larger ones cut in half  (Note:  Alternatively, you could use leftover cooked potatoes.  Just be sure to serve this salad cold.)

1 pound fresh green beans, stems cut off  (Note:  Alternatively, you could use leftover cooked green beans.  Just be sure to serve this salad cold.)

1/4 cup coarse grain dijon mustard

4 tablespoons of maple syrup or more to taste  (Note:  The amount of maple syrup needed will be dependent on the mustard that you use and your personal preference, so stir in the maple syrup to taste, 1 tablespoon at a time.)

extra virgin olive oil (Note:  This is optional and only if you are not using the canned tuna in olive oil.  )

Bring a large pot of water to a rolling boil over high heat.  Add the uncooked mini potatoes and cover the pot with its lid.  Bring the water back up to a full boil, then reduce the heat if necessary to maintain a strong simmer.  Boil the potatoes until they are soft enough to be pierced by a fork and almost to your preferred softness.  This will take between 7 and 9 minutes.  Be sure not to overcook the potatoes or they will fall apart in your salad.  Then turn the heat up to high and add the uncooked green beans.  Immediately cover the pot with its lid and bring the water back up to a boil.  Cook until the green beans are tender but still crispy, about 1 minute.  Then drain in a colander.

If you are serving the salad warm:

In a large, heatproof bowl, stir together the coarse grain dijon mustard and maple syrup to taste until well combined.  If desired, you could stir in a few drizzles of extra virgin olive oil as well, as long as you are not planning on adding the tuna to this salad.  Add the well-drained, hot potatoes and green beans to the bowl and toss gently until the vegetables are well combined with the dressing.  If desired, add the canned tuna and olive oil and toss lightly.  Serve immediately.  Note that this salad does not keep well and is best enjoyed when consumed soon after it has been assembled.

If you are serving the salad cold:

Blanch the potatoes and green beans in ice water.  Then drain them and store them in the refrigerator until chilled through.  Alternatively, you could simply use leftover cooked potatoes and/or green beans straight from the fridge.  Just prior to serving the cold salad, stir together the coarse grain dijon mustard and maple syrup to taste in a large serving bowl.  If desired, you could stir in a few drizzles of extra virgin olive oil as well, as long as you are not planning on adding the tuna to this salad.  Add the cold potatoes and green beans and toss gently until they are well combined with the dressing.  If desired, add the canned tuna and olive oil and toss lightly.  Serve immediately.  Note that this salad does not keep well and is best enjoyed when consumed soon after it has been assembled.