Green Bean & Potato Salad With Mustard Vinaigrette

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I’m finally back in the states!  After two crazy weeks abroad, Dario and I are finally home and getting settled back into our routine.  Well…as much as we can!  We’re definitely still jet lagged and on a completely different time zone.  Luckily it just feels like I want to go to bed earlier and wake up early.  Not too bad!  I’m also getting back on track with eating on a regular routine too!  So much delicious food over there –  Germany, Bosnia, Slovenia and Croatia!  Man on man, we sure did eat well!

salad, vegetarian salads, meatless monday, meatless recipes

salad, vegetarian salads, meatless monday, meatless recipes

Lots of delicious breads – kaiser roles, pretzels, ciabatta, flatbreads and more.  Perfectly made cappuccinos.  Local cheese and yogurt!  Tons and tons of fresh seafood.  And of course the creamiest gelato ever!  I really enjoyed trying all the different cuisines and experiencing the flavors of all the small towns and villages on our European tour.  Everything was so fresh and flavorful – no additives or preservatives.  Everything was local, homemade and 100% fresh!

salad, vegetarian salads, meatless monday, meatless recipes

salad, vegetarian salads, meatless monday, meatless recipes Now that we’re home, I’m definitely looking forward to getting back on our regular eating routine.  As much as I loved all the food over there, I definitely indulged more than normal – especially on the fresh breads and local cheeses!  Now it’s time to get back and get focused on healthy eating.  It always makes me feel so much better on the inside and gives me tons of energy!

To start the week off, I decided to go with a big salad filled with veggies!  Something super clean, easy to make and nutritious.  This salad was the perfect meal!  Fresh spinach, blanched green beans, roasted peppers, steamed new potatoes and freshly cooked hard boiled eggs!  The best part was that all these delicious veggies were drizzled with a yummy mustardy vinaigrette!  Really made everything pop!  This was perfect for a quick dinner, but also did well as leftovers for the lunch the next day – just keep the dressing on the side!  Enjoy!

salad, vegetarian salads, meatless monday, meatless recipes Green Bean & Potato Salad With Mustard Vinaigrette:


  • 2 lbs small new potatoes
  • 1 lb green beans, glanced
  • 1/3 cup diced roasted red peppers
  • 3 cups spinach
  • 2 hard boiled eggs, sliced lengthwise
  • 1 clove of garlic, minced
  • juice from 1 lemon
  • 1 tbsp red wine vinegar
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 pumpkin seed oil
  • 1 tbsp mayonnaise
  • 2 tbsp dijon mustard


  1. Combine lemon juice and garlic in a small bowl.  Let sit for 1o minutes.
  2. Add in the remaining ingredients from red wine vinegar to dijon mustard.  Stir with a small whisk until combined.  Taste and adjust for seasoning.
  3. While dressing sits, cook potatoes in boiling salted water until fork tender.  Allow to cool, and cut up into 2″ cubes.
  4. Assemble the salad – place spinach on a large plate.  Top with cooked potatoes, green beans, red peppers and sliced hard boiled eggs.  Drizzle on dressing according to your tastes.  Serve immediately!

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