Green Bean Potato Salad

This green bean potato salad is the perfect side dish for any season!

Green bean potato salad on a white plate

Green Bean Potato Salad

Lately, I’m finding simple, delicious food to be a helpful tonic in healing my hurts. A plate of tender potatoes and still crisp green beans tossed in a tangy mustard vinaigrette is not only delicious, but it’s also so gosh darn pretty. It’s hard not to look at this green bean potato salad and feel a little bit better about life.

Why all the angst, you ask?

The summer slump: it’s inevitable. Although, this year’s mid-summer it’s-so-hot-and-for-whatever-reason-it’s-got-me-all-blue slump definitely has a reason, but I’ll spare you the details because this is a food blog and shouldn’t include personal accounts of all the crappy things that happen in life. All I’ll say is, I’m doing okay aka hangin’ in there aka doing my best to buck up and get back on the horse.

I’m from Wyoming, it’s what we do.

A Salad for Every Season

So let’s talk about the salad. 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.

Make it a Main

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? I imagine it as a main course, enjoyed al fresco with a crisp white wine to wash it all down. That idea is pushing all of my happiness buttons right now.

Maybe I should have named it green bean potato happiness salad. It seems to be cheering me up.

Green bean potato salad with a Dijon vinaigrette

More Side Dish Recipes


Green Bean Potato Salad

Green Bean Potato Salad |

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5 from 9 reviews

Switch up the old mayo-based potato salad for this fresh and flavorful one that has a Dijon dressing and fresh green beans.

  • Author: April @ Girl Gone Gourmet
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Salads
  • Cuisine: American


  • 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


  1. Fill a medium-sized bowl with water and ice for the green beans after they’ve blanched.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


  • Calories: 259
  • Sugar: 3.7g
  • Sodium: 431.6g
  • Fat: 18.9g
  • Carbohydrates: 22.1g
  • Fiber: 3.8g
  • Protein: 2.7g

Do you love this recipe? Don’t forget to leave a comment and your recipe star rating!


    1. 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?

  1. 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.

  2. 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.

    1. I really loved this one! The dressing makes it extra special! I’ll be picking up more green beans at the market for sure.

  3. 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.

  4. 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!

  5. Yum- everyone loved this! Great side with bbq chicken and corn on the cob! Will be a staple in the summer. Thanks

          1. Once it’s assembled it’s warm but not hot but it’s delicious at room temperature, too.

  6. 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!

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