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

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Yield: 10 Servings

Green Bean and Potato Salad

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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!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

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.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 178Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 124mgCarbohydrates: 18gFiber: 2gSugar: 3gProtein: 2g

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

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Recipe adapted from Allrecipes.com