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Green Bean and Potato Salad


"A twist on potato salad. Green beans and potatoes are served in a Dijon mustard and balsamic vinaigrette."
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45 m servings 176 cals
Original recipe yields 10 servings


  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 115
  1. 155 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 ...

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 ba...

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 fres...

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...

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....

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 ...

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 ch...

Excellent change to the traditional potato salad - My culinary students and I added 3/4 cup of Miracle Whip to fill the missing flavor gap. Everyone really liked this recipe.

If my husband loved it, it rates a five star. Period. ("Food snob.") My kids and I really liked it, too. A few changes that I don't think really made a difference on my rating: served cold r...