Green Bean and Red Potato Salad
Published Jun 19, 2025
This post may contain affiliate links. Please read our disclosure policy.
This green bean and red potato salad is a fresh, colorful take on the classic dish. You get the satisfying heartiness of tender red potatoes with the added crunch and brightness of freshly cooked green beans. It’s the kind of side that works for everything from summer cookouts to simple weeknight dinners and tastes even better the next day.
I’ve always had a soft spot for potato salad at summer gatherings. It’s one of those dishes that just feels like a warm-weather staple. I love a classic recipe, but often like to switch things up with options like my Lemony Potato Salad and this green bean and red potato salad. I actually featured a similar recipe in my cookbook, but that one includes pancetta and doesn’t have the emphasis on fresh dill that this version has.
This one is little lighter and fresher than your standard recipe, it’s crisp, tender, and the homemade Dijon vinaigrette ties everything together, adding a tangy flavor without being too heavy. Gluten-free and dairy-free, this recipe works just as well served alongside Honey Garlic Chicken Skewers at a casual cookout as it does prepped ahead for a week of easy lunches.
Looking for more hearty salads? I’ve got just what you need for the perfect gathering! Try my Instant Pot Pasta Salad, English Pea Salad, and Summer Salad with Peaches, Corn, and Crispy Prosciutto.
Ingredients
- Baby Red Potatoes – Waxier than other potatoes, baby reds hold their shape well and add a nice pop of color to the salad.
- Green Beans – For the best taste and texture, use fresh green beans. Frozen or canned will also work. Just be sure to thaw and/or drain them well before adding them to the salad.
- Olive Oil – Forms the base of the dressing, adding rich flavor. I like to use extra virgin olive oil for a bolder taste, but light olive oil works well if you prefer a more neutral taste.
- Vinegar – I’ve tested both red and white vinegar with this green bean and potato salad. Both are great! So, use whatever you have on hand.
- Dijon Mustard – This adds delicious tang to the dressing.
- Sugar – Add more or less to taste to balance out the savory ingredients.
- Garlic – You’ll need at least one garlic clove, but feel free to add more if you love garlic, like me.
- Fresh Dill – Added right before serving, this adds a bright, refreshing taste that balances out the dressing nicely.
Pin this now to save it for later
Pin It Now
How to Make It
- Cook the potatoes and green beans – Simmer the potatoes in a large pot or saucepan of salted water until they’re fork-tender. Then, add the green beans, and continue to cook until they’re also tender but still have a little crunch. Drain in a colander and set aside to cool.
- Create the dressing – Whisk all the dressing ingredients in a large bowl.
- Combine – Add the cooled potatoes and green beans to the dressing, and fold to combine and coat. Then, transfer the mixture to the fridge to chill before serving.
My Top Tips
Salt the water for the potatoes generously. This will infuse them with savory flavor, preventing your green bean and red potato salad from tasting bland. It’s nearly impossible to season boiled potatoes after they’re cooked!
Avoid overcooking. I like my salad to still have a bit of crunch. So, I drain the potatoes and green beans as soon as the beans turn bright green and are slightly tender. Continuing to cook can result in a mushy texture.
Add the dill just before serving. If you’re not planning on serving your green bean potato salad the same day you make it, I recommend leaving the dill out of the dressing. Instead, toss it with the ingredients just before serving to ensure it stays nice and fresh.
Allow plenty of chilling time. This salad holds up well in the fridge and tastes even better after it sits. So, I highly recommend letting it chill for at least an hour or up to a day for the best flavor.
More Easy Summer Salad Recipes
Favorite Tools
Pin this now to save it for later
Pin It Now
Green Bean and Red Potato Salad
Equipment
- Sharp Knife
- Large Saucepan
- Mixing Bowl
- Whisk
Ingredients
- 2 pounds baby red potatoes, quartered
- 1 pound green beans, sliced into 1.5-inch lengths
- 1/3 cup olive oil
- 1/3 cup red or white wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1 clove garlic, minced
- 1/4 cup roughly chopped fresh dill
Instructions
- Put the baby red potatoes in a large saucepan filled with salted water. Place the pan over high heat and bring it to a simmer. Simmer the potatoes until they are easily pierced with a fork, about 15 minutes. Add the green beans to the pot with the potatoes and simmer them together for 3 more minutes (the green beans should be slightly tender but still have some crunch).
- Drain the potatoes and green beans and let them cool slightly in the colander.
- While the vegetables cool, in a large mixing bowl, whisk together the olive oil, vinegar, mustard, salt, sugar, and garlic until smooth and even. If serving the salad the same day it’s made, whisk in the dill.
- Add the potatoes and green beans to the dressing and gently fold everything together. Refrigerate the salad for at least an hour and up to a day. (Note: If you didn’t add the dill to the dressing, gently stir it into the salad just before serving.)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
