Green Bean Potato Salad

Green Bean Potato Salad |

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.


  • 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.


Keywords: green bean potato salad