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Serve this green bean potato salad cold or at room temperature. The balsamic-dijon dressing adds a tasty layer of flavor that gets better the longer it melds together!

Green Bean Potato Salad

What a fun action packed week! We wrapped up my son’s birthday celebrations, and then I packed my bag and headed to Iowa for the Pass the Pork Blogger Tour with nine other food bloggers! We toured the family-owned Brenneman Pork farm, learned about the pork industry, spent a day taking cooking lessons, enjoyed an evening at a local winery, and laughed non-stop!

Oh, I even sleeved a sow and brought a piggy into this world! The whole experience was unreal! I’ll share photos as soon as I get caught up with the posts that I neglected while having so much fun!

Potato and bean salad with balsamic dressing

After eating out and enjoying so many delicious meals in Iowa I came home craving this Green Bean and Potato Salad. I made this for Sam’s birthday cookout with the family just last week, but it’s so good and packed with fresh ingredients it made another appearance on our table!

The balsamic-dijon dressing coats the vegetables adding a delicious flavor without taking away the natural flavors from these veggies. The longer the dressing has time to meld the more flavor it adds to the dish. You’ll love having leftovers!

What to serve with this potato and green bean salad

This green bean potato salad comes together quickly, feeds 8-10 servings and everyone loves it! This makes a great side dish to any meat entree, and it is also a filling vegetarian meal.

Enjoy with:

Oven Cooked Barbecue Brisket from The Foodie Affair
Pan Seared Pork Tenderloin Medallions from Cooking Light
Super Moist Oven Baked BBQ Chicken from Heather Likes Food

Yield: 10

Green Bean and Potato Salad

Ingredients

1 1/2 pounds red potatoes
3/4 pound fresh green beans, trimmed
1/4 cup red onion, diced fine
salt and pepper to taste
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 teaspoon garlic cloves, chopped
1/4 teaspoon Worcestershire sauce
1/2 cup extra virgin olive oil

Instructions

Place clean potatoes in a large pot of water (covering potatoes by 1/2 inch). Bring to a boil and reduce heat to a simmer (soft boil) for about 10 minutes. Add the green beans and cook for another 4-5 minutes. Drain water. Cut potatoes into quarters and put in a large mixing bowl with the green beans and red onions. Season with salt and pepper.

Whisk together the balsamic vinegar, mustard, lemon juice, garlic, Worcestershire sauce and olive oil. Pour about 3/4 of the dressing over the salad and fold into salad ingredients. Add more vinaigrette to suit your preference.

Notes

If you plan on serving this salad cold, then drain and rinse potatoes and green beans with cold water before adding the dressing.

Recipe adapted from Allrecipes.com

Comments

Karen (Back Road Journal)
October 5, 2015 at 2:11 pm
I make a similar dish served at room temperature but I can’t wait to try your version as it is dressed differently and sounds great.
- Sandra Shaffer
  October 6, 2015 at 9:22 pm
  I would love to know what you think! We sure have been enjoying it 🙂
Sarah @ the magical slow cooker
October 6, 2015 at 6:39 am
What a fun trip! Sometime you’ve got to take a break from blogging and cut loose 🙂 This salad looks great! A nice change from heavy mayo potato salad.
- Sandra Shaffer
  October 6, 2015 at 9:23 pm
  I agree that you need to unplug every so often, but now I’m playing catch up! It has been worth it though 🙂
Christie
October 6, 2015 at 8:55 am
What a pretty salad. Sounds perfect for dinner.
- Sandra Shaffer
  October 6, 2015 at 9:24 pm
  Thank you, Christie! This salad is a nice compliment to just about any main dish!
[email protected]'s Kitchen Adventures
October 6, 2015 at 10:13 am
I love EVERYTHING about this salad! YUM!! How fun you got to visit the pork farm. Those piggies are just too cute, I’d have a hard time eating bacon after that trip!
- Sandra Shaffer
  October 6, 2015 at 9:26 pm
  LOL – Before going on the trip I thought maybe I would contemplate becoming a vegetarian after visiting a pork farm, but NOPE, bring on the bacon! haha
Carrie @Frugal Foodie Mama
October 6, 2015 at 4:50 pm
This salad sounds delicious, and I am loving that dressing! 🙂 And I saw all the photos online from the pork farm trip! It looked like so much fun. I have to say though that I am not sure I could ever sleeve a pig, lol. 😉 It took all my courage just to try to milk a cow when I was in Ohio a few weeks ago.
- Sandra Shaffer
  October 6, 2015 at 9:32 pm
  The dressing really compliments the beans and potatoes in this dish! Yeah, I don’t know what came over me. I’m usually squeamish, but I got brave at just the right time and thought this is it, I’ll never get this opportunity again. It was an amazing experience!
Christine
June 24, 2018 at 10:09 pm
This is the perfect savory summer potato salad – Loving the fresh Balsamic-Dijon Dressing!
Shiho
June 25, 2018 at 1:48 am
Thank you for the great salad recipe that can be served cold or warm. I definitely having it warm as the temperature in Brisbane is getting cold everyday 😀