This green bean and red potato salad brings together the best of simple, fresh ingredients. I’ve found that combining tender baby potatoes with crisp green beans creates a side dish that works for any occasion. The Dijon vinaigrette adds a tangy brightness that makes this salad stand out from traditional mayonnaise-based versions.
I started making this salad during the warmer months when I wanted something lighter for backyard gatherings. My family loves potato salad, but I wanted to add more vegetables and skip the heavy dressing. This version became an instant favorite at our summer cookouts and potluck dinners.
The beauty of this recipe is how the colors and textures complement each other perfectly. Those vibrant red potato skins contrast beautifully with the green beans, making it as appealing to look at as it is to eat. I love serving this alongside grilled chicken or fish, and it pairs wonderfully with so many main dishes.
What makes this green bean and red potato salad special is the dressing. Instead of mayo, I use a simple vinaigrette with olive oil, vinegar, and Dijon mustard. The fresh dill adds an herbaceous note that brightens everything up. This approach keeps the salad feeling light and fresh, even after it sits in the fridge.
I’ve made this recipe countless times for family dinners and weekend barbecues. It’s one of those dishes that gets requested regularly, especially during summer. The best part is how well it holds up, making it perfect for meal prep or preparing ahead for parties.
This salad works beautifully as a side for grilled meats, roasted chicken, or even as a standalone light lunch. I’ve packed it for picnics, brought it to potlucks, and served it at casual weeknight dinners. Every time, it disappears quickly from the table.
The recipe is naturally gluten-free and dairy-free, which makes it accessible for guests with dietary restrictions. I appreciate that it’s substantial enough to satisfy everyone while still feeling light and refreshing. The potatoes provide heartiness while the green beans add a satisfying crunch.
I find that this green bean and red potato salad actually tastes better the next day. The flavors meld together as it chills, and the vegetables soak up the tangy dressing. This makes it an ideal make-ahead dish when you’re planning for gatherings or busy weeknights.
Whether you’re hosting a summer cookout or simply want a reliable side dish, this salad delivers every time. It’s become a staple in my recipe rotation, and I’m confident it will become one of yours too.
Ingredients, Instructions & Tips
Recipe Details
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Difficulty: Easy
Ingredients Table
| Ingredient | Quantity | Notes |
|---|---|---|
| Baby red potatoes | 2 pounds | Quartered |
| Green beans | 1 pound | Sliced into 1.5-inch lengths |
| Olive oil | 1/3 cup | Extra virgin preferred |
| Red or white vinegar | 1/3 cup | Either variety works well |
| Dijon mustard | 1 tablespoon | Adds tangy flavor |
| Kosher salt | 1/2 teaspoon | For dressing |
| Sugar | 1/2 teaspoon | Balances acidity |
| Garlic | 1 clove | Minced |
| Fresh dill | 1/4 cup | Roughly chopped |
How to Make Green Bean and Red Potato Salad
Cook the Potatoes
Fill a large pot with salted water and bring it to a boil. Add the quartered baby red potatoes to the pot. Let them simmer for about 10 minutes until they’re fork-tender. You want them cooked through but still holding their shape nicely.
Add the Green Beans
Once the potatoes are tender, add the sliced green beans directly to the same pot. Continue cooking for another 3-5 minutes. The green beans should turn bright green and become slightly tender while maintaining some crunch. Drain everything in a colander and let cool for a few minutes.
Prepare the Dressing
In a large bowl, whisk together the olive oil, vinegar, Dijon mustard, salt, sugar, and minced garlic. Make sure everything combines into a smooth, emulsified dressing. The mustard helps bring the oil and vinegar together beautifully.
Combine Everything
Add the cooled potatoes and green beans to the bowl with the dressing. Gently fold everything together until the vegetables are well coated. The warm vegetables will absorb the dressing wonderfully. Transfer the mixture to a serving bowl or storage container.
Chill and Serve
Refrigerate the salad for at least one hour before serving. Just before you’re ready to eat, fold in the fresh chopped dill. This keeps the herb bright and aromatic instead of wilting in the dressing.
My Best Tips for Success
Salt Your Cooking Water Generously
I always add plenty of salt to the boiling water, almost like seawater. This seasons the potatoes from the inside out. It’s nearly impossible to properly season boiled potatoes after they’re cooked, so this step is crucial.
Don’t Overcook the Vegetables
Watch the green beans carefully once you add them to the pot. As soon as they turn bright green and are slightly tender, drain everything immediately. Overcooked green beans lose their appealing crunch and can become mushy.
Add Dill at the Last Minute
Fresh dill is delicate and can lose its vibrant flavor if it sits too long in the acidic dressing. I always add it right before serving to keep it fresh and aromatic.
Allow Proper Chilling Time
This green bean and red potato salad genuinely improves as it sits. The flavors blend together and deepen over time. I recommend making it at least a few hours ahead, or even the night before serving.
Variations, Storage & FAQs
Delicious Variations to Try
Add Protein
Transform this side dish into a complete meal by adding grilled chicken, hard-boiled eggs, or chickpeas. These additions make the salad more substantial while maintaining its fresh character.
Try Different Herbs
While dill is wonderful, you can experiment with fresh parsley, basil, or tarragon. Each herb brings its own unique flavor profile to the salad.
Include Extra Vegetables
Cherry tomatoes, thinly sliced red onion, or chopped celery make excellent additions. They add more color, texture, and nutritional value to the dish.
Make It Creamy
If you prefer a creamier dressing, whisk in a tablespoon of mayonnaise or Greek yogurt. This creates a hybrid between traditional potato salad and this lighter version.
Storage Instructions
Store leftover green bean and red potato salad in an airtight container in the refrigerator. It keeps well for up to 4 days, making it perfect for meal prep. The flavors continue to develop, so it often tastes even better on day two or three.
I don’t recommend freezing this salad, as the potatoes can become grainy and the green beans will lose their crisp texture. It’s best enjoyed fresh or within a few days of making it.
Frequently Asked Questions
Can I use a different type of potato?
Yes, though baby red potatoes work best because they hold their shape well. Yukon Gold potatoes are another excellent choice. Avoid russet potatoes as they tend to fall apart more easily.
Can I make this salad ahead of time?
Absolutely! This is an ideal make-ahead dish. Prepare everything up to a day in advance, but wait to add the fresh dill until just before serving to keep it bright and fresh.
What if I don’t have fresh green beans?
Frozen green beans work in a pinch. Thaw them completely and pat dry before adding to the salad. Fresh beans provide the best texture, but frozen ones are a convenient alternative.
Can I substitute the vinegar?
You can use apple cider vinegar or even lemon juice for a different flavor profile. Each brings its own brightness to the dressing while maintaining the tangy quality.
How do I prevent my potatoes from getting mushy?
Don’t overcook them, and make sure to drain them promptly. Letting them cool slightly before adding the dressing also helps them maintain their structure better.
Can I serve this salad warm?
While it’s traditionally served chilled, you can serve it warm or at room temperature. The flavors are just as delicious, though the dressing won’t be quite as absorbed into the vegetables.
Green Bean and Red Potato Salad
Ingredients
- 2 pounds baby red potatoes quartered
- 1 pound green beans sliced into 1.5-inch lengths
- 1/3 cup olive oil extra virgin preferred
- 1/3 cup red or white vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1 clove garlic minced
- 1/4 cup fresh dill roughly chopped
Instructions
- Cook the Potatoes
- Fill a large pot with salted water and bring it to a boil. Add the quartered baby red potatoes to the pot. Let them simmer for about 10 minutes until they’re fork-tender.
- Add the Green Beans
- Once the potatoes are tender, add the sliced green beans directly to the same pot. Continue cooking for another 3-5 minutes until the green beans turn bright green and become slightly tender while maintaining some crunch. Drain everything in a colander and let cool for a few minutes.
- Prepare the Dressing
- In a large bowl, whisk together the olive oil, vinegar, Dijon mustard, salt, sugar, and minced garlic until smooth and emulsified.
- Combine Everything
- Add the cooled potatoes and green beans to the bowl with the dressing. Gently fold everything together until the vegetables are well coated. Transfer to a serving bowl or storage container.
- Chill and Serve
- Refrigerate the salad for at least one hour before serving. Just before serving, fold in the fresh chopped dill.
Notes
Don’t Overcook: Watch the green beans carefully. As soon as they turn bright green, drain immediately to maintain their crunch.
Add Dill Last: Fresh dill is delicate and can lose its flavor if it sits too long in acidic dressing. Add right before serving.
Make Ahead: This salad tastes better after chilling. Prepare at least a few hours ahead or the night before serving.
Storage: Store in an airtight container in the refrigerator for up to 4 days. Do not freeze.
Variations: Add grilled chicken, hard-boiled eggs, or chickpeas for a complete meal. Try different herbs like parsley or basil.
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