Salads/ Side dish/ Vegetables

Potato and Green Bean Salad

No mayonnaise in this potato salad.

What would a picnic be without some type of potato salad. It’s a given we will probably have some ants, flies, and a few mosquitoes; and I’m just as sure that there will be someone bringing potato salad. I mean, who doesn’t like the creamy stuff and this would would be great for a Labor Day cookout.

I’m sure everyone has had their favorite potato salad recipe that they have prepared for years. Seems like you never go to a backyard bbq that there does appear at least 2 varieties of potato salad and most of which will probably have mayonnaise as one of the main ingredients.

I love this recipe because it actually has a good healthy green vegetable in it — green beans; and along with a few other ingredients this is a very light tasting cousin of the old traditional mayonnaise/mustard based potato dish.

The next time I make this dish I plan on baking some potatoes scooping out the pulp and then filling the shell with this potato salad. I think it will look so cool that the potato salad has it’s own little container.

Any kind of potatoes will work for this salad. The first time I made it I used new potatoes and this time russet potatoes. I think the little purple ones mixed with the new potatoes would also be nice.

BLAST FROM THE PAST:  Fried Smashed Potatoes with Lemon Thyme. (1,825 folks have looked at this one.)

Fresh green beans from the Asian market.

Quartered potatoes get cooked in boiling salted water.

I roasted the mini red bell peppers over my gas burner.

Chop red onion and cut red pepper into slivers.

Toss the beans and potatoes and all other ingredients. Add the dressing and toss gently.

Potato and Green Bean Salad


  • 3 1/2 lbs. Russet potato or new potatoes
  • 12 oz. trimmed green beans broken
  • 1 red pepper roasted, peeled and cut in thin strips
  • 1/2 c. chopped red onions
  • 1 Tbsp. whole grain mustard
  • 1 handful parsley chopped
  • scant 2/3 c. olive oil
  • juice of 1 lemon
  • 1 large clove garlic minced
  • 1 Tbsp. tarragon vinegar


  1. Blanch green beans in boiling water for about 6-8 minutes. Drain and put in bowl of ice water to cool down and stop cooking process.
  2. Scrub and wash potatoes. Cut into quarters if they are too large. Add the potatoes to a large pot of water and bring to a boil and cook until fork tender but not too soft. Drain.
  3. Add the cooled green beans to the potatoes, stir in the red onion, parsley and red pepper.
  4. For dressing mix the mustard, garlic, lemon juice, vinegar, salt and pepper, whisk in the olive oil until blended. Pour this over the potato/beans and gently stir until thoroughly mixed.  Add more salt and pepper to taste. Chill until ready to serve.

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