Magic Molly Potato Salad with Green Beans and Cabbage

This is a play on German-style potato salad but with additional veggies tossed in for good measure. 

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2 lbs magic molly purple potatoes (or any other potato)
1 lb green beans
1 small head napa cabbage
1 cup olive oil
1/2 cup dijon mustard
1 tsp salt
1 T honey
1 bunch parsley


  1. Clean and then boil the potatoes in heavily salted water
  2. While the potatoes are boiling, blanch the green beans until bright green and tender
  3. Cut the cabbage into ribbons
  4. Chop the parsley
  5. Whisk together the olive oil, mustard, salt, and honey
  6. When the potatoes are tender, drain and smash into irregular pieces
  7. Dress the warm, smashed potatoes with the dijon dressing
  8. Just before serving toss the cabbage and green beans together with a big glug of olive oil and salt
  9. Place the potatoes on a serving platter and then top with the cabbage-green bean salad and serve