Green Bean Potato Salad

Introduction

This Green Bean Potato Salad is a lighter, brighter twist on the classic. You get the satisfying heartiness of potatoes paired with crisp green beans, all coated in a tangy mustard and shallot vinaigrette. It’s a perfect side dish that feels both rustic and elegant, without any heaviness.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 6

Ingredients

• 1 1/2 pounds potatoes ((cut into 1-inch pieces))
• 2 cups green beans ((trimmed and cut into 1/2 inch long pieces))
• 2 tablespoons lemon juice ((fresh squeezed))
• 1 tablespoon balsamic vinegar
• 2 teaspoons stone ground mustard
• 1/4 cup extra virgin olive oil
• salt
• pepper
• 1 small shallot ((finely diced))
• 1 clove garlic ((minced))

Instructions

1. Place the potato pieces in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce to a simmer. Cook for 8-10 minutes, or until the potatoes are just tender when pierced with a fork.
2. In the last 2-3 minutes of the potatoes cooking, add the green bean pieces to the boiling water. This blanches them perfectly. Drain the potatoes and green beans together in a colander and rinse briefly with cool water to stop the cooking.
3. While the potatoes cook, make the vinaigrette. In a large bowl, whisk together the lemon juice, balsamic vinegar, stone ground mustard, and a generous pinch of salt and pepper.
4. While whisking continuously, slowly drizzle in the extra virgin olive oil until the dressing is well combined and emulsified.
5. Whisk the finely diced shallot and minced garlic into the finished vinaigrette.
6. Add the warm, drained potatoes and green beans directly to the bowl with the vinaigrette. Gently toss until everything is evenly coated.
7. Taste and adjust seasoning with more salt and pepper if needed. Serve warm, at room temperature, or chilled.

Variations

• Roasted Version: For deeper flavor, toss the potato pieces in a bit of olive oil, salt, and pepper, and roast at 425°F (220°C) for 20-25 minutes until golden. Blanch the green beans separately before mixing.
• Smashed Salad: After draining, lightly smash some of the potato pieces with a fork before adding the dressing for a chunkier, more textured salad.
• Herb Addition: While no new ingredients are added, you can incorporate herbs like chopped fresh dill, parsley, or chives by gently bruising them in the vinaigrette before adding the potatoes and beans.
• Single-Bowl Serve: For a rustic presentation, mix the warm potatoes and green beans with the vinaigrette right in your serving bowl to absorb all the flavors.

Tips for Success

• Salting the potato cooking water well is crucial—it seasons them from the inside.
• Don’t overcook the potatoes; they should be tender but still hold their shape. Start checking at 8 minutes.
• Adding the green beans in the last few minutes of boiling cooks them perfectly while saving time and a pot.
• Let the warm potatoes and beans soak up the vinaigrette for at least 10-15 minutes before serving for the best flavor.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best served cold or at room temperature straight from the fridge; reheating is not recommended as it can overcook the green beans and potatoes.

FAQ

What kind of potatoes are best?

Waxy potatoes like Yukon Gold or red potatoes are ideal as they hold their shape well after boiling.

Can I make this salad ahead of time?

Absolutely. You can prepare it up to a day in advance. The flavors meld beautifully as it chills.

Is there a substitute for stone ground mustard?

While the texture and flavor are unique, you can use an equal amount of Dijon mustard in a pinch.

Should this be served warm or cold?

It’s excellent at all temperatures: warm right after making, at room temperature, or chilled.

Do the green beans need to be blanched? Can I use them raw?

Blanching is recommended to soften their texture slightly and brighten their color, but you can use very fresh, thinly sliced raw beans for an extra crisp bite.

Can I double this recipe for a crowd?

Yes, it doubles easily. Use a large enough pot for the potatoes to ensure even cooking, and consider mixing in a very large bowl or pot.