Organic Emily

Grilled Potatoes with Green Beans, Parsley and Whole Grain Mustard Dressing

Grilled Potatoes with Green Beans, Parsley and Whole Grain Mustard DressingThis dish makes a savory mouthwatering  vegan side or full lunch.  It’s a great way to use up all those veggies from the garden!  Be sure to cook your potatoes almost all the way through before adding the other ingredients!


8-10 medium red potatoes, cleaned and diced small

2 cups green beans cut in half

1 onion, chopped finely

1 bunch parsley, chopped

Sea salt and freshly ground black pepper

2 tablespoons whole grain mustard

3 tablespoon good olive oil

In a hot, large cast iron pan (stainless steel will work too) heat some olive oil and add the potatoes.  Flip every few minutes to keep from burning (10-15minutes).  Once the potatoes are close to fully cooked add the onion, green beans and salt and pepper.  Cook for another 5-10 minutes, stirring occasionally to keep it from burning.  Mix together the olive oil and mustard and drizzle over potatoes while warm.  Serve warm.

Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, homeschool mom of 7 awesome kids, yoga/pilates instructor, a clinical and master herbalist, licensed massage therapist and soon to be traditional naturopath. She is a very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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