Crisp, flavorful, and oh-so-easy to make, this green bean and red potato salad is the perfect go-to dish for summer gatherings, picnics, and weeknight meals. Tossed with a tangy vinaigrette, red onions, and fresh parsley, this recipe transforms simple ingredients into a rustic side dish that works warm or chilled. Whether you’re a seasoned home cook or a beginner, this delightful summer salad recipe will become a staple in your kitchen.
Ingredients for Green Bean and Red Potato Salad
Here’s what you need to make this simple, flavorful salad. We’ve also included some handy substitution ideas to tailor it to your tastes or pantry.
Main Ingredients
- 1 lb red potatoes (halved)
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- Substitution: Yukon Gold potatoes also work well for their creamy texture.
- 8 oz green beans (trimmed)
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- Substitution: Haricots verts (French green beans) for a more delicate crunch.
- 1/4 cup red onion (thinly sliced)
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- Substitution: Shallots for a milder taste or green onions for a fresh twist.
For the Dressing
- 2 tbsp olive oil
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- Substitution: Avocado oil for a richer flavor.
- 1 tbsp red wine vinegar or apple cider vinegar
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- Substitution: Lemon juice for added brightness.
- 1 tsp Dijon mustard
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- Substitution: Whole-grain mustard for a chunkier texture.
- 1 clove garlic (minced)
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- Substitution: Garlic powder (1/4 tsp) if fresh isn’t available.
- Salt and black pepper (to taste)
- 2 tbsp fresh parsley (chopped)
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- Substitution: Try fresh dill or cilantro for a unique flavor profile.
How to Make Green Bean and Red Potato Salad
Step 1. Boil the Potatoes and Green Beans
Add halved red potatoes to a pot of salted water. Boil until fork-tender, about 12–15 minutes.
For perfectly cooked green beans, add them to the pot during the last 3 minutes of cooking.
Drain the potatoes and beans, then set aside to cool slightly.
Step 2. Make the Dressing
Whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, and a pinch of salt and black pepper. This tangy vinaigrette ties the whole dish together beautifully.
Step 3. Combine Everything
Place the potatoes, green beans, and red onions in a large mixing bowl. Drizzle the dressing over the top and toss gently to coat all the ingredients.
Step 4. Finish and Serve
Sprinkle the salad with fresh parsley for a fragrant, herbaceous touch. Serve warm for a cozy side dish or refrigerate for a cool, refreshing summer salad.
Prep Time
10 minutes
Cook Time
15 minutes
Servings
4-6
Why You’ll Love This Green Bean and Red Potato Salad
Nutritional Benefits
- Low in calories but packed with flavor (~180 kcal per serving).
- The red potatoes provide complex carbohydrates for sustained energy.
- Green beans are loaded with fiber, vitamin C, and antioxidants.
- The olive oil-based dressing adds heart-healthy monounsaturated fats.
Easy Serving Suggestions
- Pair with grilled proteins like chicken, steak, or salmon for a complete meal.
- Serve it alongside other rustic dishes like roasted vegetables or cornbread.
- Add a glass of crisp white wine or chilled sparkling lemonade to refresh your palate.
Creative Recipe Variations
Love to experiment? Here are a few ideas to make this green bean salad your own:
- Add Protein: Top the salad with hard-boiled eggs, crumbled bacon, or shredded rotisserie chicken.
- Go Mediterranean: Toss in some kalamata olives, sun-dried tomatoes, or feta cheese.
- Make it Vegan: Swap honey mustard for the Dijon and add roasted chickpeas for texture.
Tips for the Perfect Potato Salad
- Don’t overcook the potatoes. They should be fork-tender without falling apart.
- Shock the green beans. After boiling, submerge them in ice water to preserve their bright green color and crunch.
- Adjust the seasoning. Taste the dressing before tossing to ensure it’s just right.
Storing and Reheating Your Salad
- Storage: Place leftovers in an airtight container and refrigerate for up to 3 days.
- Reheating: Heat in the microwave for 1–2 minutes, or serve it cold straight from the fridge.
- Revive the Flavor: Drizzle with a bit of olive oil and vinegar before serving leftovers to freshen up the flavors.
Common Mistakes to Avoid
- Under-seasoning the dressing: Always taste and adjust as necessary.
- Skipping the blanching step: Green beans lose their color and crunch if overcooked.
- Serving immediately: While it can be served warm, letting it sit for 10–15 minutes enhances the flavor as the dressing soaks in.
Green Bean & Red Potato Salad
Ingredients
Equipment
Method
- Step 1: Boil halved red potatoes in salted water until fork-tender (12–15 minutes). Add green beans to the pot during the last 3 minutes. Drain and let cool slightly.
- Step 2: In a small bowl, whisk together olive oil, vinegar, mustard, garlic, salt, and pepper to make the dressing.
- Step 3: In a large bowl, toss potatoes, green beans, and red onions with the vinaigrette until evenly coated.
- Step 4: Sprinkle with fresh parsley and serve warm or chilled.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Frequently Asked Questions
1. Can I make this salad ahead of time?
Absolutely! This potato salad is perfect for meal prep or entertaining. Prepare it up to a day in advance, but hold off on adding the parsley until just before serving.
2. Can I use frozen green beans?
Yes, just blanch them for a minute or two before adding them to the salad to ensure they’re tender but crisp.
3. Is this dish gluten-free?
Yes, all the ingredients in this green bean and potato salad are naturally gluten-free. Just double-check your mustard to ensure no hidden gluten.
Try This Green Bean and Red Potato Salad Recipe Today
Whether you’re hosting a barbecue or looking for a healthier, fresher take on a classic dish, this green bean and red potato salad is sure to impress. Easy to make, full of bold flavors, and endlessly customizable, it’s a dish you’ll want to recreate all summer long.