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+ servings

Green Bean and Potato Salad

Fresh and flavorful summer salad. Perfect for barbecues or cookouts.
Course Salad, Side Dish
Cuisine American
Keyword potato salad
Prep Time 30 minutes
Chill Time 30 minutes
Total Time 30 minutes
Servings 6
Calories 191kcal
Author Maike



  • 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.


Calories: 191kcal | Carbohydrates: 19g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Sodium: 37mg | Potassium: 386mg | Fiber: 3g | Sugar: 7g | Vitamin A: 542IU | Vitamin C: 21mg | Calcium: 36mg | Iron: 1mg