Green Bean and Potato Salad

Green Bean and Potato Salad

98 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m

“A twist on potato salad. Green beans and potatoes are served in a Dijon mustard and balsamic vinaigrette.”

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Adjust Servings

Original recipe yields 10 servings



  1. Place the potatoes in a large pot, and fill with about 1 inch of water. Bring to a boil, and cook for about 15 minutes, or until potatoes are tender. Throw in the green beans to steam after the first 10 minutes. Drain, cool, and cut potatoes into quarters. Transfer to a large bowl, and toss with fresh basil, red onion, salt and pepper. Set aside.
  2. In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, Worcestershire sauce and olive oil. Pour over the salad, and stir to coat. Taste and season with additional salt and pepper if needed.

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Reviews (98)

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If you are looking for something different, that is going to be a real crowd pleaser....look no further!!! This is an excellent recipe and a great one for BBQ's (where the food sits out) or if you have to make something and travel with it. No mayo- no worries. I stuck with the base recipe but would suggest 2 things: 1. Plunge the green beans into ice water after you steam them so they retain their beautiful color. 2. I added chopped, wonderfully ripe, tomatoes, and black olives. Really added great color and flavor! The dressing recipe has a terrfic flavor to it----best served after several hours of marinating or even overnight!

Holly Voboril

Holly Voboril

After reading everyone's reviews, I think I perfected the recipe. The trick is to use the same dressing amounts (although I did increase the garlic by 2 cloves) but to double the potatoes and basil. I only increased the green beans up to 1 lb, but I also added 1 lb. halved cherry tomatoes. I used a medium red onion instead of small. It turned out wonderful and I received many compliments. It is better after sitting a long time. I hope this helps!



This was excellent! I used more of the beans from my garden, along with three red potatoes, green onions (because I didn't have a red one), and rather than all basil, I used an even mix of fresh basil and dill. I also added about 1/2 C chopped red pepper for color and more sweetness. The flavors combined with the dressing were wonderful. I took the advice of one reviewer and I made this about an hour before dinner, and then after mixing everything, I let it sit at room temp. for that hour. The flavors melded perfectly. SO GOOD- I will be making this again soon!

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Amount Per Serving (10 total)

  • Calories
  • 176 cal
  • 9%
  • Fat
  • 11.3 g
  • 17%
  • Carbs
  • 17.4 g
  • 6%
  • Protein
  • 1.9 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 121 mg
  • 5%

Based on a 2,000 calorie diet



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Spicy Black Bean Potato Salad


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Green Beans and Potato Salad