Green Bean Potato Salad is a unique summer recipe that can be served warm or chilled. Tender potatoes and fresh green beans are tossed in a tangy dressing to give this side dish such delicious flavor!
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This Green Bean Potato Salad recipe comes partly from my mom that I’ve changed up a little bit. She probably found her recipe in one of her many cookbooks or magazines, but I couldn’t say for certain where.
The ingredients in my dressing are a little different than what my mom used to use, but I really like the addition of mustard to give it a tangier flavor.
Of course I love more traditional potato salads, like Amish Potato Salad, but this Green Bean Potato Salad is a nice change that I am sure you and your family and friends will love!
Why This Recipe Works
This recipe is quick and easy to make. It takes less than 30 minutes to prepare and only requires 10 ingredients.
You can make this side dish ahead of time and keep it in the refrigerator until needed. It’s the perfect side dish for summer cookouts, barbecues, and potlucks.
Serve this dish warm or chilled to suit any occasion.
Step-By-Step Instructions
Ingredients
- 1 1/2 pounds potatoes (cut into 1-inch pieces): I use Yukon gold potatoes, but red, new or fingerling potatoes also work well for potato salad recipes.
- 2 cups green beans (trimmed and cut into 1/2 inch long pieces)
- 2 tablespoons lemon juice: fresh squeezed is best.
- 1 tablespoon balsamic vinegar
- 2 teaspoons stone ground mustard: I have used Dijon and whole grain with great results, as well. Use what you like!
- 1/4 cup extra virgin olive oil
- salt
- pepper
- 1 small shallot (finely diced)
- 1 clove garlic (minced)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Dice the potatoes and trim and cut the green beans into 1-inch pieces. Dice the shallot and mince the garlic.
Create!
Place the potatoes in a pot of cold, salted water. Bring to a boil and cook until the potatoes are just fork-tender, about 5 to 7 minutes. Drain and set aside.
Meanwhile, place the green beans in a microwave safe bowl. Add 1 tablespoon of water and microwave on high for 4 minutes. Drain, then run cold water over them to stop the cooking process. Add the green beans to a large bowl along with the potatoes.
Chef’s Tip: I steam the green beans in the microwave to save time, but you can steam in a pot, or even boil them with the potatoes right before the potatoes are done.
To make the dressing, whisk together the lemon juice, balsamic vinegar, and mustard. While whisking, slowly drizzle in the olive oil until emulsified and well blended. Taste and season with salt and pepper, as needed. Stir in the shallots and garlic.
Pour the dressing over the potatoes and green beans, then toss gently to combine.
Present!
Serve warm or chilled.
Tips and Techniques
- Dijon or whole grain mustard can be used in place of stone ground mustard.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-5 days.
FAQ’s
What Is The Best Type Of Potato To Use For Potato Salad?
Waxy potato varieties are the best to use for potato salad. They hold their shape and prevent your potato salad from getting too watery. Some varieties to look for are red, fingerling, new, and Yukon gold. You want to avoid the popular Russet potatoes when it comes to potato salad.
Can You Make Green Bean Potato Salad Ahead Of Time?
Yes. You can make potato salad ahead of time and store it in the refrigerator, tightly covered, for up to 5 days.
Can Green Bean Potato Salad Be Frozen?
Freezing this recipe is not recommended.
More Potato Salad Recipes
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Green Bean Potato Salad
Ingredients
- 1 1/2 pounds potatoes (cut into 1-inch pieces)
- 2 cups green beans (trimmed and cut into 1/2 inch long pieces)
- 2 tablespoons lemon juice (fresh squeezed)
- 1 tablespoon balsamic vinegar
- 2 teaspoons stone ground mustard
- 1/4 cup extra virgin olive oil
- salt
- pepper
- 1 small shallot (finely diced)
- 1 clove garlic (minced)
Instructions
- Place the potatoes in a pot of cold, salted water. Bring to a boil and cook until the potatoes are just fork-tender, about 5 to 7 minutes. Drain and set aside.1 1/2 pounds potatoes
- Meanwhile, place the green beans in a microwave safe bowl. Add 1 tablespoon of water and microwave on high for 4 minutes. Drain, then run cold water over them to stop the cooking process. Add the green beans to a large bowl along with the potatoes.2 cups green beans
- To make the dressing, whisk together the lemon juice, balsamic vinegar, and mustard. While whisking, slowly drizzle in the olive oil until emulsified and well blended. Taste and season with salt and pepper, as needed. Stir in the shallots and garlic.2 tablespoons lemon juice, 1 tablespoon balsamic vinegar, 2 teaspoons stone ground mustard, 1/4 cup extra virgin olive oil, salt, pepper, 1 small shallot, 1 clove garlic
- Pour the dressing over the potatoes and green beans, then toss gently to combine.
- Serve warm or chilled.
Notes
Tips and Techniques
- Dijon or whole grain mustard can be used in place of stone ground mustard.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-5 days.
Nutrition
This recipe was originally published on May 1, 2018. It was updated with new images, step-by-step instructions, tips, techniques, and FAQ’s in May 2024.
