Green Bean and Potato Salad Recipe - Allrecipes.com
Green Bean and Potato Salad Recipe
  • READY IN 45 mins

Green Bean and Potato Salad

Recipe by  

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

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
ADVERTISEMENT
  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Jul 01, 2006

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!

 
Most Helpful Critical Review
Jul 31, 2011

Not too good. Too much vinegar. Kids didn't like the flavor, it was ok with me.

 
Aug 20, 2007

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!

 
Jul 19, 2008

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!

 
Jul 08, 2008

I served this for a family gathering and it was a huge hit. My only comment is that potatoes will not get tender in 15 minutes. Plan on 25 to 30 minutes and cook the beans separately in the microwave.

 
Jul 06, 2007

My guests like this salad a lot and ask for the recipe. I make it ahead of time so the flavors can meld and sprinkle freshly made crisp bacon bits on it just before serving--I love the results. This is an especially nice salad for a an outdoor meal since we don't have to worry about it sitting out too long. Thanks!

 
Jul 26, 2006

Good way to get a potato salad without the chance of getting sick from it sitting out for long. It has good flavour and definitely needs to sit overnight for the flavours to blend. The only change was to add a little extra garlic. I gave it only four stars because I did find one better potato salad recipe here, but this one still is nice.

 
Nov 23, 2011

I just loved this and enjoyed every bite of it! I boiled the potatoes for 10 minutes, added the beans, then let it boil another 5 minutes - both the potatoes and the beans were perfectly cooked and retained their vibrant colors. I don't much care for balsamic vinegar so I used white wine vinegar in its place. I also used green onion rather than red as I like its mild, fresh flavor. I added the dressing while the potatoes were still warm and they just soaked it right up. And, reminiscent of a dish I enjoy in Rome, I added sauteed shrimp (there they also add calamari and tomatoes). I served this at room temperature along with "Stuffed Mushrooms with Spinach," also from this site, to accompany our Stone Crab Claws feast.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 176 kcal
  • 9%
  • Carbohydrates
  • 17.4 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 11.3 g
  • 17%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 121 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

OMEGAJASMINE
1 Followers 1 Saved Recipes
Recently Saved Recipes
 
ADVERTISEMENT
Go Pro!

In Season

Christmas Appetizers
Christmas Appetizers

Dozens and dozens of appetizers perfect for the winter season.

The Season’s Best Sides
The Season’s Best Sides

Complete the meal with your favorite holiday side dishes.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Almost Fat-Free Green Onion Potato Salad

See how to make a creamy potato salad that’s almost entirely fat-free.

Romano Bean Salad

See how to make a simple summer bean salad with garlic and mint dressing.

My Mom’s Good Old Potato Salad

See how to make a classic potato salad with eggs, sweet pickles, and mayo.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States