Green Bean Potato Salad

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Green Bean Potato Salad is a delicious Summer side dish that can be served warm or chilled!

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This Green Bean Potato Salad recipe is another one that comes partly from my mom. The other part, from Martha Stewart! I had received a meal kit from Martha & Marley Spoon (SO good, by the way!) that had a Green Bean Vinaigrette that reminded me of a green bean and potato side dish recipe that my mom used to make.

The ingredients that my mom uses in her dressing are completely different than the ingredients in the dressing that came in that meal kit. I decided to experiment a bit to create a dressing that combined my favorite flavors from both into one amazing dressing!

For my dressing, I ended up using most of the ingredients from my mom’s recipe, but the addition of stone ground mustard was inspired by the whole grain mustard in Martha’s recipe. I just love the texture of the mustard seeds!

I’m also obsessed with the hint of spice from the raw shallots!

This recipe is quick and easy too! 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.

Green Bean Potato Salad

Prep!

Cut the potatoes into bite size pieces and place in a pot of cold water along with a whole clove of garlic. Place on the stove top and set the heat to high.

Meanwhile, cut the ends off the green beans, then cut into approximately 1-inch pieces. Dice the shallot and mince the garlic.

Create!

Boil the potatoes until just fork-tender, about 5-7 minutes. Drain and set aside to cool some.

Place the green beans in a microwave safe bowl. Add 1 Tablespoon of water and microwave on high for 4 minutes. Drain and run cold water over them to stop the cooking process. Add them to a large bowl along with the potatoes.

To make the dressing, whisk together the olive oil, balsamic vinegar, lemon juice, and mustard. Season with salt and pepper. Stir in the shallots and garlic.

Pour the over the potatoes and green beans, then toss gently to combine.

Present!

For parties and cookouts, you can add this to a pretty serving bowl or serving tray (melamine are great for outdoors!). Top with a sprinkle of chopped parsley, for garnish, if desired.

Enjoy!

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Green Bean Potato Salad

Green Bean Potato Salad is a delicious Summer side dish that can be served warm or chilled!

Course Side Dish

Cuisine Gluten Free, Vegetarian

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6 servings

Calories 157kcal

Author Lauren

Ingredients

• 1 pound potatoes * I use small golden potatoes
• 1 clove garlic * whole
• 2 Cups green beans * cut into 1-inch pieces
• 1 shallot * diced
• 1 clove garlic * minced
• 1/4 Cup extra virgin olive oil
• 1 Tablespoon balsamic vinegar
• 2 Tablespoons lemon juice
• 2 teaspoons stone ground mustard
• salt and pepper

Instructions

• PREP: Cut the potatoes into bite size pieces and place in a pot of cold water along with a whole clove of garlic. Place on the stove top and set the heat to high. Meanwhile, cut the ends off the green beans, then cut into approximately 1-inch pieces. Dice the shallot and mince the garlic.
• Boil the potatoes until just fork-tender, about 5-7 minutes. Drain and set aside to cool some.
  
• Place the green beans in a microwave safe bowl. Add 1 Tablespoon of water and microwave on high for 4 minutes. Drain and run cold water over them to stop the cooking process. Add them to a large bowl along with the potatoes.
  
• To make the dressing, whisk together the olive oil, balsamic vinegar, lemon juice, and stone ground mustard. Season with salt and pepper. Stir in the shallots and garlic, then pour over the potatoes and green beans. Toss gently to combine.
  
• Serve warm or chilled.

Nutrition

Serving: 1serving | Calories: 157kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 409mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5.1% | Vitamin C: 33.4% | Calcium: 2.2% | Iron: 5.8%