Quick Green Bean Potato Salad Recipe

Introduction

This quick green bean potato salad offers a fresh alternative to the classic mayo-based version. With tender potatoes, crisp green beans, and a tangy balsamic vinaigrette, it’s a perfect light and flavorful side for cookouts, picnics, or weeknight dinners.

Ingredients

• 1/2 pound fresh green beans, trimmed
• 24 ounces small white potatoes
• 3 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 minced garlic clove
• 1 teaspoon kosher salt, split
• 1/2 cup olive oil
• 1 tablespoon chopped chives
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Prepare an ice water bath by filling a medium bowl with water and ice to cool the green beans quickly after blanching.
2. Step 2: Bring a large pot of water to a boil. Add the green beans and boil for 1-2 minutes. Use a slotted spoon to transfer them immediately to the ice water bath. Let cool completely, then drain in a colander.
3. Step 3: In the same boiling water, add the potatoes and cook for 15-20 minutes until fork tender. Drain and let cool until easy to handle.
4. Step 4: While the potatoes cool, whisk together balsamic vinegar, Dijon mustard, minced garlic, and half the salt. Slowly drizzle in olive oil while whisking continuously until dressing thickens and emulsifies.
5. Step 5: Slice cooled potatoes in half lengthwise. In a large bowl, combine potatoes and green beans. Pour dressing over and toss until evenly coated. Sprinkle with chopped chives, black pepper, toss again, and serve.

Tips & Variations

• Use waxy potatoes like New potatoes, Red Bliss, or Yukon Golds for the best texture and flavor.
• If fresh green beans aren’t available, thawed frozen green beans, asparagus, or sugar snap peas work well as substitutes.
• Swap balsamic vinegar with red wine vinegar or apple cider vinegar; add 1/2 teaspoon honey if using apple cider vinegar.
• Try whole grain mustard or yellow mustard instead of Dijon, adjusting quantities as needed.
• Replace chives with green onions, dill, or parsley for a variation in flavor.
• Use neutral oils like grapeseed or avocado oil if you prefer instead of olive oil.
• Be careful not to overcook potatoes or green beans to avoid mushy texture.

Storage

Store this salad in an airtight container in the refrigerator for up to 4 days. The flavors will meld and improve over time. To serve, let it sit at room temperature for 15-20 minutes to allow the olive oil to loosen and the flavors to brighten. Give it a quick toss before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen green beans for this salad?

Yes, you can use thawed frozen green beans if fresh aren’t available. Make sure to blanch them briefly and cool them as you would with fresh beans to maintain texture and color.

What kind of potatoes work best?

Waxy potatoes such as New potatoes, Red Bliss, or Yukon Gold are ideal because they hold their shape well after cooking and have a pleasant, slightly sweet flavor. Avoid russets as they tend to become mushy.

Quick Green Bean Potato Salad Recipe

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4.4 from 82 reviews

This Quick Green Bean Potato Salad is a fresh, flavorful twist on traditional potato salad, featuring tender small white potatoes and crisp green beans tossed in a tangy balsamic vinaigrette. Perfect for cookouts, picnics, and family gatherings, it’s light, healthy, and easy to prepare in just 30-40 minutes. The salad tastes even better after chilling, making it an ideal make-ahead side dish for warm weather meals.

• Author: reem
• Prep Time: 10-15 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-40 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Boiling
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1/2 pound fresh green beans, trimmed
• 24 ounces small white potatoes (such as New potatoes, Red Bliss, or Yukon Gold)

Dressing

• 3 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 minced garlic clove
• 1 teaspoon kosher salt, divided
• 1/2 cup olive oil

Garnish

• 1 tablespoon chopped chives
• 1/4 teaspoon black pepper

Instructions

1. Prepare Ice Water Bath for Green Beans: Fill a medium-sized bowl with cold water and ice. This ice bath will stop the green beans from cooking further after blanching and help keep their bright color and crisp texture.
2. Blanch the Green Beans: Bring a large pot of water to a boil. Add the trimmed green beans and boil them for 1-2 minutes until crisp-tender. Using a slotted spoon, transfer them immediately into the ice water bath to cool completely. Drain well once cooled.
3. Cook the Potatoes: In the same boiling water, add the small white potatoes and cook for 15-20 minutes or until easily pierced with a fork but still holding shape. Drain and let cool until slightly warm and easy to handle.
4. Make the Dressing: While the potatoes cool, whisk together balsamic vinegar, Dijon mustard, minced garlic, and half of the kosher salt in a bowl. Slowly drizzle in olive oil while whisking continuously until the dressing emulsifies into a smooth, thick consistency.
5. Assemble the Salad: Slice the cooled potatoes in half lengthwise. In a large bowl, combine the halved potatoes with the blanched green beans. Pour the dressing over the vegetables and toss gently to coat everything evenly. Sprinkle with chopped chives, black pepper, and the remaining kosher salt; toss lightly again. Serve chilled or at room temperature.

Notes

• Use waxy potatoes like Yukon Gold, Red Bliss, or New potatoes to ensure they hold their shape in the salad.
• Do not overcook potatoes to avoid mushiness; start checking at 15 minutes.
• Blanch green beans briefly to retain crispness and bright color; immediately cool in ice water.
• Allow potatoes to cool slightly before dressing to prevent them from breaking down.
• The salad tastes better after marinating for a few hours or overnight to let flavors meld.
• Store in an airtight container in the fridge for up to 4 days.
• If fresh green beans are unavailable, thawed frozen green beans or snap peas can be used as substitutes.
• Red wine vinegar or apple cider vinegar can replace balsamic vinegar; add honey if using apple cider vinegar to balance acidity.
• Garnishes like green onions, dill, or parsley can substitute for chives.

Keywords: green bean potato salad, potato salad without mayo, balsamic vinaigrette salad, summer side dish, picnic salad, quick potato salad