Potatoes are the essential winter food – they keep all the way through until spring in a dark cabinet, or in the ground if well-mulched. And if you grew green beans last summer, chances are you still have a few in the freezer. This salad can be served warm or cold. It’s great even without the green beans, or you could substitute ribbons of spinach or collard greens.

Herbes de Provence is a delightful blend of thyme, tarragon, sage, marjoram, parsley, basil, savory, chervil, and lavender blossoms. If you don’t have it, just sprinkle in a pinch of as many of any of those herbs as you can find – from your cabinet, yard, or around the neighborhood.



  • 2 pounds potatoes cut in 1-inch chunks
  • A handful of green beans cut in 1-inch lengths
  • 1 C. plain yogurt or 1/2 cup mayonnaise
  • 4 T. olive oil
  • 1-2 T. prepared ground horseradish or mustard
  • 1 T. dried Herbes de Provence
  • 4 green onions or green garlic stems thinly sliced
  • Coarse salt and freshly ground black pepper


  • Simmer the potatoes in salted water for 20 minutes, until tender. Toss the green beans in with them for just the last minute or so.
  • In a large bowl, mix the remaining ingredients. Gently fold the hot potatoes and green beans into the dressing.

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Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.