Summer potato salad with fermented green beans

Home / Recipes

Potato salad with green beans & mustard yoghurt

A bright summer potato salad made with tender new potatoes, crisp fermented green beans, fresh dill, and a light mustard-yoghurt dressing. Tangy, creamy, and full of seasonal flavour, it is perfect for warm-weather lunches, picnics, and summer tables.

July 7, 2026

Brine and Bloom

Writing about fermentation for healthier living

Share this article:

A bright, summery potato salad with tender new potatoes, crisp fermented green beans, fresh dill, and a light mustard-yoghurt dressing. It is tangy, creamy, and herbaceous, with just enough fermented sharpness to lift the whole dish.

This is a lovely way to use a jar of fermented green beans with garlic and dill, turning them into something practical and seasonal. Serve it as a light lunch, a side dish for grilled vegetables or fish, or as part of a summer table with bread, cheese, olives, and salads.

FAQs

Can I make this potato salad in advance?

Yes. You can make it a few hours ahead and keep it in the fridge. For the best texture, let it come back towards room temperature before serving and add a little extra dill just before bringing it to the table.

Which fermented green beans work best?

Green beans fermented with garlic and dill are the best match here, because their flavour fits naturally with the yoghurt and mustard dressing. If your ferment is spicy, the salad will have a little more heat.

Can I use mayonnaise instead of yoghurt?

Yes, but the salad will be richer and heavier. Yoghurt keeps it fresher and lighter, which suits the fermented green beans and summer feel of the dish.

Summer potato salad with fermented green beans

Ingredients:

Serves 4

800 g new potatoes or waxy potatoes
180 g fermented green beans, drained
150 g Greek yoghurt or strained natural yoghurt
1 tbsp wholegrain mustard
1 tsp Dijon mustard
1 tbsp extra-virgin olive oil
1 tbsp brine from the fermented green beans
Zest of ½ lemon
2 tbsp fresh dill, finely chopped, plus extra to serve
2 spring onions, finely sliced
Freshly ground black pepper, to taste

Optional

1–2 tbsp chopped chives
1 hard-boiled egg per person, halved, for serving
A few spoonfuls of fermented mustard seeds in place of, or alongside, the wholegrain mustard

Directions:

Wash the potatoes well. If they are large, cut them into halves or thick slices. Leave small new potatoes whole.
Place the potatoes in a pan of cold salted water. Bring to the boil, then simmer until tender, about 12–18 minutes depending on size. Drain well and leave to cool for 10–15 minutes. They should still be slightly warm, not hot.
While the potatoes are cooling, drain the fermented green beans and cut them into bite-sized pieces.
In a large bowl, mix the yoghurt, wholegrain mustard, Dijon mustard, olive oil, fermented green bean brine, lemon zest, chopped dill, and spring onions. Add a little black pepper and stir well.
Add the warm potatoes to the bowl and fold gently so they are coated in the dressing.
Add the chopped fermented green beans and fold again carefully.
Taste and adjust if needed. If you want a sharper salad, add a little more brine. If you want it creamier, add another spoonful of yoghurt.
Transfer to a serving bowl or plate. Scatter with extra dill and chives if using.
Serve slightly warm or at cool room temperature.

Serving Ideas

Serve as: