So why would one serve a potato salad with pizza? One probably wouldn’t. But, if one were to decide to make a Butterflied Chicken on the Grill for pizza toppings and then realized it looked so good that one just wanted to eat chicken for dinner, and one’s crusts were still in the fridge anyway and could wait until tomorrow, then one would need something to serve as both a starch and a vegetable so one didn’t have to do anything else except open a bottle of wine. If that hypothetical culinary event were to take place, then one would be in desperate need of a potato-bean salad recipe. And this would be the potato-bean salad that one was seeking. Or if one just really likes potato-bean salad and doesn’t see an issue with eating it with pizza, well, then one would still be in great shape.

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  • Sea salt and freshly ground pepper
  • 2 pounds Red Bliss or other creamy potatoes, cut into ½-inch pieces
  • A good handful of haricots verts (French green beans), trimmed and cut into 1-inch pieces
  • A good handful of fresh flat-leaf parsley, finely chopped
  • 1 tablespoon whole-grain mustard
  • 2 to 3 tablespoons capers, drained
  • Extra virgin olive oil, for drizzling
  • 1 lemon, halved


Bring a large pot of salted water to a boil. Add the potatoes and cook until just tender all the way through when pierced with a paring knife, about 8 minutes. Use a slotted spoon to transfer the potatoes to a large serving bowl.

Bring the water back to a boil and add the beans. Cook until just bright green, not much more than a minute or so. Drain and add the beans to the potatoes.

Add the parsley, mustard, and capers to the bowl. Drizzle with enough oil to lightly coat everything, squeeze the lemon into the mix, and toss gently, being careful not to mash up the potatoes too much. Season with salt and pepper and serve warm or at room temperature.