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
PrintGreen Bean Potato Salad
Switch up the old mayo-based potato salad for this fresh and flavorful one that has a Dijon dressing and fresh green beans.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salads
- Cuisine: American
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.
Nutrition
- Calories: 259
- Sugar: 3.7g
- Sodium: 431.6g
- Fat: 18.9g
- Carbohydrates: 22.1g
- Fiber: 3.8g
- Protein: 2.7g
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
Omg this is genius! Green beans are absolutely my favorite!!
Can this be made ahead of time and then served? Do you serve warm or chilled?
Hi Kate, when I make it I let the potatoes cool just until I can handle them and then toss everything in the dressing and serve warm. You could make all of the components ahead – cook the veggies and make the dressing – but I would keep the dressing separate until read to serve. Does that make sense?
Made for BBQ party, and it was enjoyed by women, but the guys didn’t care for it. Also, mine looked a lot darker than the photo shows due to the balsamic vinegar.
Thank you for commenting, Josie! Nice to hear the ladies liked it 🙂
This was a very delicious. It was also easy. (I like easy recipes in the summer!) While chatting with friends, I found out that green bean salad and potato was something made by the “old timers” in my area (north of Pittsburgh). However, I bet they didn’t made the dressing which took it from ordinary to very special.
I really loved this one! The dressing makes it extra special! I’ll be picking up more green beans at the market for sure.
We love this salad! A great switch from the traditional potato salad!
This recipe is amazing! Doing anything in the kitchen other than the dishes brings me anxiety so I will be the first to tell you that you cannot mess this up.
I made this earlier in the day and let the dish stay on the counter to allow the absorption of the flavors and it was delicious!!
I shared this with two “foodies” because they liked it so much.
Thank you for sharing.
So glad you liked it, Dee!
Great recipe! This salad is delicious. Only change I made was using White Balsamic, so as not to darken the beautiful new potatoes. Will definitely make this again!
So glad you liked it!
Amazing flavor! Definitely will be making again, thanks!
Glad you liked it! Thanks for letting me know and for the rating 🙂
Loving this for summer lunches. I cut the oil in half, and it still turned out amazingly.
So glad you’re enjoying it!
So perfect! Had it with sweet chili lime chicken last night. No complaints at all.
Yum- everyone loved this! Great side with bbq chicken and corn on the cob! Will be a staple in the summer. Thanks
So glad you enjoyed it!
For a change, try it with tarragon dressing instead of the balsamic, it’s to die for.
Thanks for that tip!
The green bean potato salad is it served slightly warmed or cold?
Once it’s assembled it’s warm but not hot but it’s delicious at room temperature, too.
i had a big green bean score at the Farmers Market and wanted to try something different, this is perfect! Wow does that dressing smell nice when whisking to emulsify. Yum!
Delicious! I just made this and even my pick kiddo enjoyed it. One thing I added was I salted the water heavily before boiling the veggies. Will definitely make again.
We love this recipe! The only change I make is starting the potatoes in fresh, cold water. This allows the potatoes to cook evenly. One question is why does it say the salt is divided? I only see it in the dressing. Keep the recipes coming!
Excellent recipe! The flavor of the dressing is mouth-watering. We loved this dish, and so, we are having it again, tonight. Thank you!