Red Potato and Green Bean Salad narrow display Red Potato and Green Bean Salad wide display

Red Potato and Green Bean Salad

Mustard vinaigrette


Serves 4
Active Time:
~15 min
Total Time:
~30 min

About this Recipe

No mayo here. A bright vinaigrette and fresh parsley are tossed with tender potatoes and green beans. This salad pairs well with almost anything-–white fish, salmon, pork, poultry or red meat . . . and white wine or a light beer.



Prep green beans & potatoes

  • Trim stems from green beans. Cut beans into 1-inch pieces.
  • In large bowl, toss together green beans, 1 teaspoon cooking oil and a pinch of salt.
  • Evenly spread beans in Zone 1 of Brava glass tray. It’s okay if some beans end up in Zone 2.
  • Cut potatoes into 1-inch pieces. In same bowl, toss together potatoes, 1 teaspoon cooking oil and a pinch of salt and pepper.
  • Evenly spread potatoes in Zones 2 and 3 of glass tray.


Slide glass tray into top shelf

  • Select “Red Potato and Green Bean Salad” on your Brava touchscreen and follow instructions.
  • While food cooks, prepare vinaigrette.


Make vinaigrette

  • Thinly slice shallot.
  • In small bowl, combine shallot, mustard, red wine vinegar, ¼ cup extra-virgin olive oil and 1 teaspoon salt; stir well.
  • Remove parsley leaves from stems; coarsely chop leaves. Set aside for serving.


Dress salad & serve

  • When your food is done, transfer potatoes and green beans to serving bowl. Add parsley and half of vinaigrette and toss to coat.
  • Taste and season with salt and pepper or more vinaigrette, if desired.