Green Bean & Potato Salad With Mustard Vinaigrette

Green Bean & Potato Salad With Mustard Vinaigrette
Prep time
Cook time
Total time
Recipe type: Salad
Cuisine: American
Serves: 3-4
  • 2 lbs small new potatoes
  • 1 lb green beans, glanced
  • ⅓ 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
  • ½ tsp pepper
  • ¼ 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!