Green Bean, Pea and Potato Salad

This hearty and healthy salad is great as a side or as a light meal. If you’d like to add some protein stir in a drained can of tuna in oil when you add the beans. Enjoy!


  • 1 ½ lb fingerling potatoes (Yukon Golds or new potatoes are also great)
  • 1 lb green beans, stalk ends trimmed
  • 1 cup frozen peas, thawed
  • 2 tbsp flat leaf parsley, finely chopped
  • ¾ cup green onions, finely sliced
  • 2 tbsp BRÜ mustard, German Rauchbier flavour
  • 3 tbsp cider vinegar (or white wine vinegar)
  • 3 tbsp mayonnaise
  • 2 tbsp olive oil
  • ½ tsp salt
  • freshly ground black pepper to taste
  1. In a large bowl whisk together BRÜ mustard, vinegar, mayonnaise, olive oil and salt until smooth.
  2. Boil potatoes in well-salted water until tender when pierced with a knife, time will vary depending on type of potato used. Drain and let cool.
  3. Boil green beans in well-salted water until tender, drain and rinse in cold water until fully cooled. Slice into 1” pieces and add to bowl.
  4. Rinse peas and add to bowl along with parsley and green onion.
  5. When potatoes are cool enough to handle slice into bite size pieces and add to bowl. Using a large spoon gently toss salad to combine. Add black pepper to taste and add more salt if needed. If time allows let sit 30 minutes and re-toss before serving. Salad is best eaten within 3 days.

Serves 6 as a side.