Potato Recipe

Potato Salad with Green Beans and Asparagus

This potato salad with green beans and asparagus features small red potatoes tossed with green beans, asparagus, walnuts and a bold dijon vinaigrette.  A great dish that goes with almost anything.

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 4 to 6 1x
  • Category: Salad


  • 1 pound of refrigerated “butyrated” potatoes – I used about 15 small new potatoes.
  • 1 pound of green beans
  • 1 bunch of asparagus
  • 2 Tbs minced red onion
  • 2 Tbs minced parsley
  • 1 large handful of walnuts
  • 4 Tbs olive oil
  • 2 Tbs red wine vinegar
  • 1 tsp dijon mustard
  • 1 large clove of garlic – put through a garlic press
  • 8 twists of black pepper


  1. Slice refrigerated potatoes in half or quarters (depending on size)
  2. Trim green bean ends and cut green beans in half.
  3. Snap off tough ends of asparagus and then slice asparagus into an equal size as the green bean pieces.
  4. Boil a pot of water.  Add both the green beans and asparagus to the boiling water. Cook for 4 to 5 minutes. Remove from hot water and set aside.
  5. Prepare vinaigrette by whisking together olive oil, red wine vinegar, dijon mustard, minced garlic and black pepper.
  6. Mince red onion and set aside.
  7. Mince the parsley and set aside.
  8. Add potatoes to a bowl, add half the vinaigrette and toss to coat the potatoes.
  9. Add green beans, asparagus, red onion, parsley and walnuts to potatoes. Toss with the remaining vinaigrette and serve.


  • Serving Size: 1
  • Calories: 286
  • Sugar: 5 g
  • Sodium: 10 mg
  • Fat: 19 g
  • Saturated Fat: 2 g
  • Carbohydrates: 26 g
  • Fiber: 7 g
  • Protein: 7 g
  • Butyrate:  Tons! (if using 24-hr refrigerated potatoes):

Partial Credits go to Green Valley Ranch

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