This Green Bean Potato Salad has been a classic summer for a reason! It’s bursting with the vibrant flavors of colors of summer.
Tender new potatoes and perfectly cooked green beans make the base of this easy summer side dish. Bell peppers and red onion add flavor, crunch, and color. The veggies are then tossed in a light and easy to make a lemon-dill dressing. Simple and delicious!
This Green Bean Potato Salad is perfect for picnics, potlucks, and summer cookouts.
Making it a day ahead is no problem at all. And you can also easily double or even triple this recipe.
What You’ll Need
- 12 ounces GREEN BEANS, cooked, drained, trimmed, cut in half
- 12 ounces BABY POTATOES, cooked, peeled, halved
- ½ red BELL PEPPER, diced
- ½ yellow BELL PEPPER, diced
- ½ RED ONION, diced
Fresh Herb Dressing
- 2 tablespoons OLIVE OIL, extra virgin
- 1 whole LEMON, zest + juice
- 1 tablespoon MUSTARD, yellow, dijon or Düsseldorf mustard
- 2 tablespoons SUGAR
- 2 cloves GARLIC, minced
- ¼ cup DILL, fresh, finely chopped
How To Make Green Bean & Potato Salad
Making this fun, delicious, and vibrant summer side salad is really easy.
Preparing the Vegetables
- Boil the potatoes for 12-15 minutes in a large pot of salted water. Use the fork test to check for doneness. Drain the potatoes.
Peel and cut in half. Set aside
- Wash and trim the green beans. Fill a 4-quart pot halfway with water. Bring to boil. Add the green beans for 30 seconds.
Meanwhile, prepare a large bowl of ice water. Transfer the cooked green beans into the ice water. Chill for 2 minutes. Remove, dry, and set aside.
- First slice then cut the bell peppers. Chop the red onion and the dill, and mince the garlic.
DRESSING: simply whisk the olive oil, lemon juice, lemon zest, and sugar until the sugar dissolves. Add mustard, minced garlic, and chopped dill and whisk until well combined.
MAKING THE SALAD. Add the green beans, potatoes, bell peppers, and red onion into a large mixing bowl. Pour the dressing over the vegetables and combine well. Season to taste with salt.
Recipe Tips and Tricks
Instead of new potatoes, you can also look for red-skinned potatoes or white California potatoes. All of these are low-starch potatoes that are perfect for potato salads. If you’re in the grocery store, you might also see them advertised as waxy potatoes.
You want to choose these types of potatoes. They will hold their shape better than their starchier cousins (Russet, Idaho, or Burbank).
PRO TIP Did you know that you can easily test the starch content of any potato yourself?
Simply slice a raw potato with a knife. If the blade comes out coated in a creamy white substance, you know the potato is very starchy and not suited for this kind of potato salad.
More Easy Salads
- 12 ounces potatoes baby gold potatoes, halved
- 12 ounces green beans trimmed
- ½ whole red bell pepper diced
- ½ whole yellow bell pepper diced
- ½ medium red onion diced
Preparing The Vegetables
- Bring a large pot of water to a boil. Add 1 tablespoon of salt. Cook baby potatoes for 12-15 minutes (depending on size). Use a fork to test for doneness. Drain, peel, and cut in half.
- Trim green beans. Fill a 4-quart pot with water and bring to a boil. Meanwhile, prepare a bowl of ice water. Cook the green beans in boiling water for 30 second. Use a slotted spoon and transfer the cooked green beans into the bowl of ice water. Chill for 2 minutes. Remove, pat dry, and cut green beans into thirds.
- Chop bell peppers and red onion. Mince garlic and finely chop dill.
Making The Lemon- Dill Dressing
- Whisk olive oil, lemon juice, lemon zest, and sugar until the sugar dissolves. Add mustard, minced garlic, and chopped dill and whisk until well combined.
Making The Green Bean and Potato Salad
- In a large bowl combine potatoes, green beans, red and yellow bell peppers, and red onion. Pour dill lemon dressing over the vegetables and combine well. Cover the bowl and chill in the fridge for 30 minutes. Remove and season to taste with salt.