Green Bean Potato Salad

A large bowl of green beans and potato salad, perfect for feeding a crowd.

A fresh and flavorful potato salad made with tender potatoes, crisp green beans, and a tangy Dijon vinaigrette. Perfect for summer cookouts, potlucks, and family dinners.

Prep Time15

Cook Time15

Total Time30

Makes servings

Recipe from: Deanne Frieders | This Farm Girl Cooks

Ingredients

For the Salad

2 pounds baby red potatoes halved if large
12 ounces fresh green beans trimmed and cut into bite size pieces
½ cup thinly sliced red onion
¼ cup chopped fresh parsley

For the Dressing

¼ cup olive oil
2 Tablespoons Dijon mustard
2 Tablespoons red wine vinegar
1 clove garlic minced
1 teaspoon kosher salt
½ teaspoon black pepper

Instructions

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.

Farm Girl Tips

Baby red potatoes: Hold their shape beautifully after cooking.

Yukon Gold potatoes: A great substitute with a creamy texture.

Regular red potatoes: Cut into bite-sized pieces if baby potatoes aren't available.

This side dish is best served chilled or at room temperature.

Be sure to dress the potatoes while they're still warm so they'll soak up all the flavors.

You can substitute fresh dill or chives for the parsley, and bacon is always a good addition!

Nutrition