This Green Bean Potato Salad is everything I want in a summer side dish - it's made with simple ingredients, fresh flavor, and no mayonnaise. Tender potatoes and crisp green beans are tossed in a tangy Dijon dressing that's perfect for cookouts, potlucks, and busy weeknight dinners.
When summer rolls around, I start looking for side dishes that can pull double duty. I want something that's easy enough for a weeknight supper (because people eat every night around here) but special enough to bring to a backyard barbecue or family gathering.
This Green Bean Potato Salad checks all the boxes. Tender baby potatoes and crisp green beans are tossed with a simple Dijon vinaigrette for a fresh, flavorful side dish that's perfect for cookouts, potlucks, and family dinners.
Pick This Recipe If:
- You need a make-ahead side dish
- You're headed to a summer cookout
- You want a potato salad without mayonnaise
- You have fresh green beans to use up
- You're tired of bringing the same side dish to every gathering
If you love serving up potato salad for your backyard bbq, be sure to try my sour cream potato salad too.
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🛒 Ingredients
Here's what you'll need from the pantry and fridge.
For the Salad:
- Baby red potatoes - Baby red potatoes hold their shape well after cooking and give this salad a beautiful color. If the baby potatoes are on sale at the grocery store, great! If not, buy regular red potatoes and cut them into bite size pieces. Yukon gold potatoes also work in this recipe.
- Fresh green beans - if you're growing a garden or picked up some green beans at the farmer's market, this is a great way to use them up.
- Red onion - I like to slice these thinly in half moons. That way my picky eaters can easily identify them and pull them out.
- Fresh parsley - Fresh parsley adds color and freshness, but dill, chives, or basil are also delicious in this salad. Either way, a sprinkling of fresh herbs take this side dish to the next level.
For the Dijon Dressing:
- Olive oil
- Dijon mustard
- Red wine vinegar - This helps pull the dressing together and gives this salad a bright, tangy flavor. You can substitute white wine vinegar, apple cider vinegar or champagne vinegar if that's what you have.
- Garlic
- Salt & black pepper
See recipe card below for specific quantities and ingredient list.
If your garden is producing more green beans than you can keep up with, learn how to freeze green beans or make my Marinated Green Bean Salad.
🥣 How to Make Green Bean Potato Salad
- Cook vegetables. Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork tender.
During the last 3 to 4 minutes of cooking, add the green beans to the pot with the potatoes.
Drain and allow the vegetables to cool slightly.
- Make the dressing. Whisk together the olive oil, Dijon mustard, vinegar, garlic, salt, and pepper.
- Assemble. Transfer the potatoes and green beans to a large serving bowl. Add red onion, and parsley. Pour the dressing over the salad and gently toss to coat.
Serve immediately or refrigerate until ready to serve.
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Easy Variations
If you'd like to add your own spin to this recipe, try these...
- Add Bacon: Crispy bacon adds smoky flavor and makes this salad even more picnic-worthy.
- Add Hard-Boiled Eggs: Turn this side dish into a heartier salad with sliced hard-boiled eggs.
- Mix up your herbs: Try fresh dill, basil, or chives in place of parsley.
Farm Girl Tips
- Don't overcook the green beans. They should stay bright green with a slight crunch.
- Dress the potatoes while they're still slightly warm so they absorb more flavor.
- Give the salad at least 30 minutes to chill if making ahead.
- Taste before serving and add additional salt if needed.
What to Serve With Green Bean Potato Salad
This salad pairs perfectly with:
- Grilled Vegetables
- Grilled Chicken Thighs
- BBQ Chicken Sliders
- Slow Cooker Pulled Pork
- Burgers
- Grilled Pork Chops
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
I don't recommend freezing this salad.
Frequently Asked Questions
Yes. In fact, the flavor improves after a few hours in the refrigerator.
Fresh green beans are best, but frozen green beans can be used in a pinch. If you're going that route, buy the already cut green beans and you have a true shortcut!
Either works. Most people prefer it slightly chilled or at room temperature.
More Summer Side Dishes for Cookouts and Potlucks
Feeding people all summer? Here are a few more easy side dishes that pair perfectly with grilled meats, backyard cookouts, church potlucks, and family gatherings.
If you make this recipe, I’d love to know what you think! Leave a ⭐ star rating and review below. It helps other readers and makes my day! 😉
What Main Dishes Go With Green Bean Potato Salad?
Looking for main dishes to pair with this side? Try these:
Recipe
Green Bean Potato Salad
Ingredients
Method
- Place 2 pounds baby red potatoes in a large pot and cover with cold water. Bring to a boil and cook for 10 to 12 minutes or until fork tender.
- Add 12 ounces fresh green beans during the last 3 to 4 minutes of cooking.Drain well and allow vegetables to cool slightly.
- In a small bowl, whisk together ¼ cup olive oil, 2 Tablespoons Dijon mustard, 2 Tablespoons red wine vinegar, 1 clove garlic, 1 teaspoon kosher salt and ½ teaspoon black pepper.
- Place potatoes, green beans, ½ cup thinly sliced red onion and ¼ cup chopped fresh parsley in a large bowl.Pour dressing over salad and gently toss until coated.
- Serve immediately or refrigerate until ready to serve.
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