Green Bean Potato Salad

This green bean and potato salad is not mayonnaise-based and makes an excellent dish for a picnic on a pleasant summer day. It hits all the right notes with its vinaigrette-style dressing and refreshing taste. It’s gorgeous, simple, and a crowd-pleaser. Enjoy!

Green Bean Potato Salad Ingredients 

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• Red potatoes: Red potatoes are the bulk of this salad dish. Leaving the skins on adds color and a homemade-with-love touch.
• Fresh green beans: Fresh green beans offer a snappy crunch and fresher flavor than canned or frozen beans.
• Small red onion: The onion adds texture, color and flavor to this salad. It looks gives a crunchy kick to the potatoes and green beans.
• Chopped fresh mint (optional): Mint adds a refreshing note to the flavor of this dish.
• Canola oil: This oil has a light mouthfeel and is neutral in taste, so it works well in both salad dressings and dishes such as green bean and potato salad.
• White vinegar: As an acidic addition, the vinegar mixes with the oil and seasonings for a simple salad dressing.
• Lemon juice: Lemon juice adds a hint of brightness to the dressing in this salad.
• Garlic powder: Garlic powder adds umami to the dressing. Yum.
• Pepper: Pepper brings just the right touch of spice and flavoring to the dressing.

Directions

Step 1: Boil potatoes and green beans

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Place the cubed potatoes in a 6-quart stock pot, cover them with water and bring to a boil. Reduce heat and cook the potatoes uncovered for 10 to 15 minutes or until tender. Add the fresh green beans during the last four minutes of cooking, and then drain the water.

Step 2:  Assemble the salad

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Transfer the potatoes and green beans to a large bowl, adding sliced onion and, if desired, mint. In a small bowl, thoroughly whisk together the oil, vinegar, lemon juice, garlic powder and pepper. Pour the dressing mixture over the potatoes and green beans, tossing gently to coat. Then cover and refrigerate the potato and green bean salad for at least two hours before serving.

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Green Bean Potato Salad Recipe Variations

• Make it warm: Add in tomatoes and a little mustard powder, and swap the white vinegar for white wine vinegar. Sprinkle in additional seasonings such as basil and tarragon and serve the dish warm.
• Swap the vinegar: If you prefer apple cider vinegar or rice wine vinegar, go for it! Kinds of vinegar beyond white vinegar have distinct tastes that will add a little extra flavor to this potato salad with green beans.
• Give it a French twist: Whip up a tasty Dijon vinaigrette instead of the current dressing. Mix Dijon mustard, olive oil, lemon juice, garlic, salt and pepper. Add sliced olives to the salad for additional flavor.

How long does green bean potato salad last?

Green bean and potato salad can be kept for three to four days in the refrigerator. Place it in an airtight storage container to keep it fresh and tasty.

Can you make green bean potato salad ahead of time?

This potato and green bean salad tastes great when made ahead because it gives the vinaigrette flavor time to permeate. You can make it a day in advance, or two days ahead at most, and keep it tightly covered in the refrigerator.

Can you freeze green bean potato salad?

Yes! This potato salad with green beans can be frozen for up to three months. Store it in zippered freezer bags with as much air squeezed out as possible. Thaw the potato salad in the refrigerator rather than on the counter.

Green Bean Potato Salad Tips

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Can I use an oil other than Canola?

Yes, other food-worthy oils that stay liquid at room temperature work just as well in making the tangy dressing for this potato and green bean salad. Olive oil adds its distinct flavor but feel free to try others like avocado, walnut or grapeseed oil.

Can I use different types of potatoes?

Feel free to swap out the red-skinned potatoes for another variety you like, as long as it holds its shape well after cooking. Baby potatoes, including the mixed varieties sold with several colors in a bag, look gorgeous in this potato salad with green beans.