New Potato and Green Bean Salad

Valerie Powell 0

This delicious variation on a potato salad was featured on the cover of Bon Apetit, in 1994. After the picture drew me to the recipe, it became my favorite go-to potato salad, with friends and family quickly requesting more. New Potatoes and Haricots Verts are served in a Balsamic-Dijon vinaigrette, with fresh basil. Great summer side dish, perfect for bbq potlucks.

Modified from: Green Bean and Potato Salad


Serving size has been adjusted!

Original recipe yields 10 servings



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  1. For Dressing: Whisk first 5 ingredients in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.)
  2. For Salad: Cut potatoes into quarters, steam in a large pot until tender. Cool. Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain, and add to bowl of ice-water to maintain crisp-tender texture. Drain, cut beans in half.
  3. In a large bowl, combine green beans, potatoes, red onion and fresh basil. Add dressing, toss to coat. Season to taste with salt and pepper. (Can be prepared 4 hours ahead, cover and let stand at room temperature.)
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I'd like to give credit where credit is due. The original version of this recipe came from Bon Apetit in 1984, and quickly became one of my go-to recipes for a delicious and different potato sal...