Go Back
–+ servings
Green Bean Potato Salad

Refreshing Green Bean Potato Salad for Summer Fun

This green bean potato salad combines tender, sweet potatoes with crunchy green beans and a light vinaigrette, making it a perfect summer dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 pound Small White Potatoes Substitute with waxy potatoes like Red Bliss for best results.
  • 8 ounces Green Beans Blanch for a few minutes to retain vibrant color.
For the Dressing
  • 3 tablespoons Vinegar (Balsamic or Red Wine) Lemon juice can be a substitute.
  • 1 tablespoon Dijon Mustard Can swap with whole grain mustard for different texture.
  • 1 clove Garlic Fresh garlic recommended.
  • 1/4 cup Olive Oil Use high-quality extra virgin for best flavor.
For Garnish
  • 2 tablespoons Chives Substitute with green onions if desired.

Equipment

  • large pot
  • mixing bowl
  • slotted spoon
  • whisk
  • colander

Method
 

Step-by-Step Instructions
  1. Prepare the Ice Bath: Fill a large bowl with ice water and set it aside.
  2. Blanch the Green Beans: Boil water, add green beans, and blanch for 3-4 minutes. Transfer to ice bath.
  3. Cook the Potatoes: In the same pot, boil small white potatoes for 15-20 minutes until fork-tender. Cool for 10 minutes.
  4. Whisk the Dressing: In a small bowl, whisk together vinegar, Dijon mustard, and minced garlic. Slowly drizzle in olive oil while whisking.
  5. Combine the Ingredients: Slice the cooled potatoes in half and mix with drained green beans in a large bowl.
  6. Dress and Serve: Add dressing to the potato and green bean mix, toss, and garnish with chives.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 200mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 25mgIron: 1mg

Notes

This salad can be prepared up to two days in advance. Keep the dressing separate until just before serving for optimal freshness.

Tried this recipe?

Let us know how it was!