Food & Cooking Recipes Salad Recipes Potato and Green Bean Salad 3.3 (141) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 8, 2021 Rate Print Share Prep Time: 25 mins Total Time: 25 mins Servings: 4 Whether eaten warm or out of the fridge, this bright, crunchy potato salad pairs perfectly with grilled meats like pork, steak or chicken. Ingredients 6 ounces green beans 2 pounds peeled small potatoes ¼ cup extra-virgin olive oil 4 teaspoons lemon juice 4 teaspoons whole-grain mustard 2 teaspoons chopped thyme leaves ½ cup thinly sliced red onion Coarse salt Directions Simmer green beans in salted water until barely tender and bright green, 2 to 3 minutes. Remove with a slotted spoon or wire-mesh skimmer, and transfer to a bowl of ice water. Drain, and pat dry. Add potatoes to the same pot of salted water, and simmer until tender, about 12 minutes. Drain potatoes, and halve them. Whisk together olive oil, lemon juice, mustard, and thyme in a large bowl. Add potatoes, beans, and red onion. Gently toss. Season with salt. Originally appeared: Martha Stewart Living, June 2012 Rate It Print