Green Bean Potato Salad
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5 from 7 votes

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!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: Gluten Free, Vegetarian
Servings: 6 servings
Calories: 157kcal
Author: Lauren Vavala

Ingredients

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