Potato and Green Bean Salad Recipe
Potato and Green Bean Salad is that go-to dish I find myself craving all summer long, and it’s honestly one of the brightest, freshest, and most satisfying ways to use seasonal vegetables in a single bowl. Crunchy green beans, creamy baby potatoes, and zippy red onion all get tossed in a tangy Dijon vinaigrette, creating a gorgeous side that’s as perfect for picnics as it is for weeknight dinners. With an easy ingredient list and tons of texture, every bite bursts with fresh flavor and color, making this Potato and Green Bean Salad an instant classic you’ll reach for again and again.
Ingredients You’ll Need
What I love most about making Potato and Green Bean Salad is how the simple ingredients come together to create so much flavor and contrast. Every element matters, from the tender potatoes to the punchy homemade dressing, and each one adds its own personality to the finished salad.
- Baby potatoes (red or yellow): These become delightfully creamy once boiled and hold their shape perfectly in the salad.
- Green beans: Fresh green beans add sweet crunch and gorgeous color—don’t skip the ice bath for ultimate crispness.
- Red onion: Thin slices offer a bit of tang and a pop of purple throughout.
- Fresh parsley: Chopped parsley delivers freshness and a hint of earthy flavor in every mouthful.
- Olive oil: Acts as the rich base for the vinaigrette and helps emulsify all the flavors together.
- Red wine vinegar: Brings bright acidity and a nice lift to balance the potatoes and beans.
- Dijon mustard: Offers gentle heat and creaminess to the dressing, tying everything together.
- Garlic: Just one clove, minced, brings a subtle, mellow pungency that rounds out the vinaigrette.
- Salt and black pepper: A pinch of each does wonders to enhance every single ingredient in the bowl.
How to Make Potato and Green Bean Salad
Step 1: Cook the Potatoes
Start by adding your halved baby potatoes to a large pot of well-salted water and bringing it all to a steady boil. You’re aiming for fork-tender, not mushy, so check them between 12-15 minutes. This sets the tone for a Potato and Green Bean Salad that’s hearty but never heavy.
Step 2: Add the Green Beans
When the potatoes are three minutes from perfect doneness, toss in your trimmed green beans. This quick finish keeps them vibrant and just tender, so they’ll stand up beautifully in the finished salad without losing that irresistible bite.
Step 3: Shock and Cool
Once the potatoes and green beans have finished cooking, immediately drain and move them straight into a big bowl of ice water. This stops the cooking in its tracks and locks in those gorgeous colors and crisp textures—such an easy trick for a truly delicious Potato and Green Bean Salad.
Step 4: Whisk the Dressing
In a small bowl, whisk the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until the mixture is silky and emulsified. The aroma alone will have you reaching for a spoon to taste!
Step 5: Toss and Finish
Transfer the cooled potatoes and green beans to a roomy mixing bowl. Add thinly sliced red onion, then drizzle on your homemade vinaigrette and toss gently—just until everything looks glossy and evenly coated. Scatter chopped parsley over the top and your Potato and Green Bean Salad is ready to serve, warm or chilled.
How to Serve Potato and Green Bean Salad
Garnishes
A generous finish of fresh parsley is classic, but feel free to get creative! Crumbled feta, sliced hard-boiled eggs, or even toasted almonds all add character and extra color. Sometimes I like to sprinkle a bit of flaky sea salt just before serving for a tiny crunch.
Side Dishes
Potato and Green Bean Salad shines as a crowd-pleasing side with nearly anything from the grill—think juicy chicken, salmon fillets, or smoky veggie skewers. It’s also lovely next to sandwiches, quiches, or just a pile of ripe summer tomatoes and burrata.
Creative Ways to Present
For a fun twist, try layering your Potato and Green Bean Salad in a clear trifle dish for a picnic-worthy centerpiece. You can serve it on a bed of mixed greens, plate it on individual appetizer spoons for parties, or tuck it into a pita with extra greens for a portable lunch.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Cover your Potato and Green Bean Salad tightly and store it in the fridge for up to three days. The flavors actually mingle and get even better as it sits, so it’s just as tasty on day two.
Freezing
This salad is best enjoyed fresh or from the fridge—freezing doesn’t do justice to tender potatoes and crisp beans, as both tend to turn a bit mushy and lose their snap. Instead, enjoy every last bite within a few days of making it.
Reheating
If you’d like to serve the salad warm, simply let it come to room temperature or gently heat it in the microwave for 20–30 seconds. Just be careful not to overheat, as you want to preserve the fresh texture and beautiful colors.
FAQs
Can I prepare Potato and Green Bean Salad the day before?
Absolutely! In fact, making it ahead allows the flavors to marry, which only makes it more delicious. Just give it a quick toss before serving, and let it sit at room temperature for about 15 minutes so the flavors can really shine.
Is it possible to use another type Side Dish
Of course—Yukon golds or even small fingerling potatoes work well. Just be sure to cut them into similar bite-sized pieces so they cook evenly and look inviting in the Potato and Green Bean Salad.
How can I make this salad vegan?
This salad is already vegan! There’s no dairy or eggs in the main recipe, so it’s a fantastic plant-based choice for everyone at the table. Just avoid any cheese or egg toppings if you’re serving a vegan crowd.
Can I use frozen green beans?
Fresh green beans deliver the best crispness and color, but if you’re in a pinch, frozen works. Just add them in the last minute of boiling time and check that they’re heated through but not falling apart.
What proteins pair well with Potato and Green Bean Salad?
Grilled chicken, poached salmon, or even chickpeas all make excellent companions for Potato and Green Bean Salad. You can also top it with a poached egg for a hearty lunch or brunch twist.
Final Thoughts
Whether you’re bringing a dish to a summer barbecue or just want a vibrant side for dinner, Potato and Green Bean Salad is truly a celebration of simple ingredients done right. I can’t wait for you to try this recipe and fall in love with how easy and delicious it is—your next potluck hit is just a bowl away!
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Potato and Green Bean Salad Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Potato and Green Bean Salad is a refreshing and flavorful side dish perfect for any occasion. Tender baby potatoes and crisp green beans are tossed in a tangy Dijon vinaigrette for a dish that’s both hearty and light.
Ingredients
Potato and Green Bean Salad:
- 1 1/2 lbs baby potatoes (red or yellow), halved
- 8 oz green beans, trimmed and cut in half
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook Potatoes and Green Beans: Place the halved potatoes in a large pot of salted water and bring to a boil. Cook for 12 to 15 minutes, or until fork-tender. In the last 3 minutes of cooking, add the green beans to the pot. Drain both and immediately transfer to a bowl of ice water to stop the cooking. Let cool, then drain well.
- Make Dressing and Combine: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until emulsified. In a large bowl, combine the cooled potatoes, green beans, and red onion. Pour the dressing over the salad and toss gently to coat. Sprinkle with chopped parsley and serve warm or chilled.
Notes
- For added flavor, try adding crumbled feta cheese or chopped boiled eggs.
- This salad holds up well in the fridge and can be made a day ahead. Let it sit at room temperature for 15 minutes before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
