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Nasturtium, Green Bean and Potato Salad

Nasturtium, Green Bean and Potato Salad 6.000
Groundwork Nov 8, 2010

Perk up Thanksgiving's token green bean dish by adding edible flowers. Nasturtiums have a tangy flavor and come in a range of colors.

Make Ahead: The green beans and potatoes can be cooked in advance, covered and stored separately in the refrigerator. The vinaigrette also be made a few days in advance and refrigerated. Bring to room temperature and combine with the nasturtiums just before serving.

Servings: 6 - 8
  • 1 pound small new potatoes or fingerlings, scrubbed
  • 1/4 cup plus 1 teaspoon olive oil
  • Sea salt
  • 1 pound fresh green beans, trimmed
  • 1 1/2 tablespoons white balsamic vinegar
  • 1/2 teaspoon Dijon-style mustard
  • 1/3 cup fresh chopped dill (may substitute fresh thyme, parsley or tarragon)
  • 1 tablespoon capers, drained
  • Freshly ground black pepper
  • 24 to 30 organic nasturtium flowers, coarsely chopped, plus a few whole blossoms for garnish


Preheat the oven to 425 degrees. Have a rimmed baking sheet at hand.

Toss the potatoes with a teaspoon of the oil; arrange on the baking sheet. Roast for 25 to 30 minutes, or until tender. Sprinkle with the salt.

Meanwhile, fill a large saucepan three-quarters full with water and bring to a boil over high heat. Add the green beans; once the water returns to a boil, cook for 3 to 4 minutes. Drain into a colander in the sink, then immediately rinse the beans with cold water until they are cool.

Whisk together the vinegar and the mustard in a measuring cup, then whisk in the remaining 1/4 cup of oil in a slow, steady stream to form an emulsified vinaigrette.

Toss together the cooled green beans and potatoes, dill, capers and the vinaigrette in a serving bowl. Season with salt and pepper to taste. Add the chopped nasturtiums and toss to combine. Garnish with the whole blossoms.

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Recipe Source

From Smithsonian Garden education specialist Cynthia A. Brown.

Tested by Cynthia A. Brown.

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Nutritional Facts

Calories per serving (based on 8): 130

% Daily Values*

Total Fat: 7g 11%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 50mg 2%

Total Carbohydrates: 15g 5%

Dietary Fiber: 3g 12%

Sugar: 1g

Protein: 2g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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