Garden Potato and Green Bean Salad Du Jardin

Total Time
Prep 15 mins
Cook 15 mins

From Cook's Country

Ingredients Nutrition


  1. Whisk oil, vinegar, orange juice, mustard, shallot, orange zest and pepper. Reserve 1/4 cup dressing in measuring cup.
  2. Bring 6 cups water to a boil in large sauce pan. Add green beans and salt. Cook uncovered, until green beans are slightly tender but still crisp, about 4 minutes.
  3. Using slotted spoon, transfer beans to plate lined with paper towels to drain briefly, then add to bowl with dressing. Toss to coat.
  4. Add potatoes to still simmering water. Bring back to a boil and cook until paring knife can be inserted into potatoes with no resistance, 7 to 10 minutes. Using slotted spoons transfer potatoes to colander and drain briefly. Add hot potatoes to bowl with beans and dressing.
  5. Add parsley, chives and tarragon and reserved dressing to bowl. Toss gently to combine and serve.


Most Helpful

Definately a keeper! Got a lot of green beans from my CSA and was looking for something interesting to do with them. I'm growing parsley, tarragon and chives, so this was perfect! I used scallions in place of the shallot and extra orange juice (with pulp) in place of the orange zest (as I had none of either). I used baby red potatoes (and they took much longer than 10 minutes to cook) and added just a few dashes of salt. A nice light potato salad with a great bite. Thanks for sharing!

Melli_Fera July 21, 2010

Keeper ! Great recipe for the fresh green beans in our garden. I had to substitute a bit. I used half of a small yellow onion and subbed a lemon for the orange. Great fresh taste and flavor. Will try with orange next and we will be having this one a lot this summer. Thanks for sharing it.

Chef RZ Fan June 16, 2009

This was very good. I had to leave the shallots out, but made it as written otherwise. Sweet and tangy, but not too summery to eat in the winter. Thanks katie in the UP, from a "troll" ;-)

Three Kids Make Me Crazy February 03, 2009

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