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Green Bean and Potato Salad


Mid-June, and  Nebraska’s rich earth  announces its role in the sumptuous  display of vegetables at our Farmer’s Market.

Each bean, onion, potato, radish, asparagus, cauliflower and broccoli clearly speaks-out about its character.

 I gather hand fulls of slim and crisp green beans,  potatoes so fresh that  they pop  as I crack them open with a knife, onions – red and sweet.


Green beans, red potatoes, onions connect intimately with earth, sun,  sky and water, and

I learn again that what I really want  occurs within the ordinary.

red potatoes in steamer basket

Whatever is done will not make a green bean more of a green bean or a red potato more of a potato, or an onion more of an onion.

red onion

Green bean is green bean.  Red potato is red potato.  Onion is onion.


Buzz Savories June newsletter #2 features a summer salad that combines the ordinary vegetables –  green bean, red potato and onion  into  a savory melange’.

Serve it chilled or room temperature, and this potato salad travels safely so make and take to your picnics.  It happily seasons for a week in refrigeration.

                                                                  Maybe the the top-tasting potato salad for Summer 2020?


Green Bean, Red Onion Potato Salad

Green Bean, Red Onion Potato salad lifts the ordinary trio - green beans, potatoes, onions and with a Spicy Beer Mustard vinaigrette, toward the sublime.
Prep Time 30 minutes
Servings 4


  • steam basket

What You'll Need:

green bean and potato salad

  • 1 ½ lbs. red potatoes fresh from the garden and washed but unpeeled
  • ¾ lb. green beans, trimmed and snapped
  • 1 small red onion, chopped
  • ¼ cup chopped tender herbs - parsley, dill, chives
  • ¼ cup chopped basil or a combination of all tender herbs

Spicy Beer Mustard Vinaigrette

  • ¼ cup red wine vinegar
  • ½ cup olive oil
  • 2 Tb Spicy Beer Mustard
  • 1 tsp salt
  • 1 tsp sugar
  • ½ tsp. freshly ground pepper

How To Prepare:

  • Place the potatoes in a large pot, and in a steamer basket, or simply fill the pot with about 1 inch of water. Bring to a boil, and cook for about 15 minutes, or until potatoes may be pierced with a fork.
  • After the first 10 minutes, throw the green beans into the pot with the potatoes to steam
  • Steam until both the green beans and potatoes are tender and green beans still firm but can be pierced with a fork. CHECK THE WATER IN THE POT SO THE POT DOES NOT BOIL DRY.
  • Drain, cool, and cut potatoes into quarters. Transfer to a large bowl
  • Toss in the chopped red onion

Spicy Beer Mustard Vinaigrette

  • Chop the tender herbs - parsley, basil, chives, and maybe dill (either, or, or all)
  • Blend the red wine vinegar and the Spicy Beer Mustard in a carafe or 2 cup container
  • Drip the olive oil into the vinegar/mustard mixture and stir rapidly to form an emulsion
  • add the salt, sugar, and pepper and shake or blend again


  • Toss the salad with 1/4 cup of the Spicy Beer Mustard Vinaigrette and add the tender herbs.
    Salad need not be drenched with dressing yet every bite needs to taste well seasoned.
  • Taste and add more Spicy Beer Mustard Vinaigrette and season as you like
  • Serve immediately or make ahead and refrigerate in a covered container
  • Garnish with fresh garden lettuce, quarters of tomatoes, hard-boiled eggs, basil leaves

Honey 2-packHoney MustardSpicy Beer Mustard

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