Green Bean Potato Salad
This green bean potato salad is the perfect side dish for any season!
A plate of tender potatoes and still crisp green beans tossed in a tangy mustard vinaigrette is not only delicious but also so gosh darn pretty.
It’s a recipe to tuck away in your ‘perfect for every season’ file. Serve it with grilled chicken, fish, or steak in the summer, and when fall and winter come rolling around, it’s right at home alongside roast chicken and other slow-cooked entrees. It holds up well at room temperature, thanks to its mayo-less dressing, making it a contender for BBQs, potlucks, or large family dinners that never start on time because there’s just too much to organize.
You don’t need to worry about this green bean potato salad – it’s very patient and doesn’t mind waiting around for dinner to start.
At the risk of sounding like a late-night infomercial, let me just say, “Wait! There’s more!”. This salad was born as a side dish, but think of what a poached egg and some crumbly, crispy bacon would do for it and our lives.
More Side Dish Recipes
Green Bean Potato Salad
Ingredients
- 1/2 pound fresh green beans ends trimmed
- 24 ounces small white potatoes
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove of garlic minced
- 1 teaspoon kosher salt divided
- 1/2 cup olive oil
- 1 tablespoon chopped chives
- 1/4 teaspoon black pepper
Instructions
- Fill a medium-sized bowl with water and ice for the green beans after they’ve blanched.
- Bring a large pot of water to a boil. Add the green beans and boil them for 1-2 minutes, scoop them out with a slotted spoon, and place them in the bowl with the water and ice to stop the cooking process. Once they’ve cooled drain them in a colander.
- Add the potatoes to the same pot of boiling water. Boil them for 15-20 minutes, or until they are fork tender. Drain them and let them cool for a few minutes.
- While the potatoes are cooling, combine vinegar, mustard, garlic, and salt in a bowl. Whisking continuously, slowly add the olive oil until the dressing has thickened and is emulsified.
- Once the potatoes are cool enough to handle, slice them in half lengthwise. Toss them all in a large bowl with the green beans. Add the dressing and toss it all together until everything is well coated. Add the chopped chives and black pepper, toss again, and serve.
I cut the oil in half and added more garlic. I made it with cold beans and cold potatoes. It was outstanding. This will be a staple in my refrig. Thank you, I am just learning to cook at 68; this was not one of my failures!!
I made this and added a bit of dill and used white vinegar due to running out of balsamic and it turned out AMAZING!!! Thank you for such a scrumptious recipe that will forever be made in my kitchen…
So glad it worked with your subs! Thanks so much for sharing that 🙂
Unfortunately, this salad used way too much oil. You can cut that in half and even reduce the amount of balsamic vinegar as mine was much darker than the one demonstrated here. My family didn’t care too much for this recipe unfortunately.