Green Bean Potato Salad

Green Bean Potato Salad is a unique summer side dish that can be served warm or chilled! This recipe includes a zippy dressing that gives the dish such delicious flavor!

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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 from the mustard seeds!

I’m also obsessed with the hint of spice from the raw shallots! This entire recipe is just bursting with all kinds of flavor!

Why This Recipe Works

• This recipe is quick and easy to make. It takes less than 30 minutes.
• You can make this side dish ahead of time and keep it in the refrigerator until needed.
• Serve this dish warm or chilled to suit any occasion.

How to Make 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.

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 olive oil, balsamic vinegar, lemon juice, and mustard. Season with salt and pepper. Stir in the shallots and garlic.

Pour the dressing 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.

Tips and Techniques for the Best Green Bean Potato Salad

• You can steam the green beans in the microwave to save time or even boil them with the potatoes right before the potatoes are done.
•  This is a great make ahead recipe. Easily bring it along to cookouts and potlucks!
• Store any leftover potato salad in an air tight container in the refrigerator. Use within 3-5 days.

FAQ’s

• Can you make Green Bean Potato Salad ahead of time? Yes. You can make it ahead of time and store it in the refrigerator, tightly covered, for up to 5 days.
• Can you freeze Green Bean Potato Salad? Freezing this recipe is not recommended.

Other Recipes to Try

• Creamy Lemon Tarragon Potato Salad
• Sheet Pan Chimichurri Steak and Potatoes
• Cauliflower Salad with Green Beans

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Print

Green Bean Potato Salad

Green Bean Potato Salad is a unique summer side dish that can be served warm or chilled! This recipe includes a zippy dressing that gives the dish such delicious flavor!

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 Harris

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

• 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. 
• 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. Stir in the shallots and garlic. Season with salt and pepper.
• Pour the dressing over the potatoes and green beans. Toss gently to combine.
  
• Serve warm or chilled.

Notes

Tips and Techniques for the Best Green Bean Potato Salad

• You can steam the green beans in the microwave to save time or even boil them with the potatoes right before the potatoes are done.
•  This is a great make ahead recipe. Easily bring it along to cookouts and potlucks!
• Store any leftover potato salad in an air tight container in the refrigerator. Use within 3-5 days.

** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 157kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 409mg | Fiber: 2g | Sugar: 2g | Vitamin A: 255IU | Vitamin C: 27.6mg | Calcium: 22mg | Iron: 1mg

This recipe was originally published on May 1, 2018. It was updated with more thorough instructions, tips, techniques, and FAQ’s in July 2019.