Tangy Green Bean And Potato Salad

Creamy, zesty, and full of herbaceous flavor, this tangy green bean and potato salad will be a hit with your whole family.  Plus, it’s healthier than the standard potato salad fare with the addition of green beans.  This salad is a hearty side dish that’s great for picnics, but it also makes a delicious vegetarian lunch or light dinner.

A healthy and easy side dish, a plate of tangy, green bean and potato salad with a mustard based vinaigrette and garnished with microgreens.

I make this recipe often – as in once a week.  It goes well with so many things…from barbecue to sandwiches.  My favorite “go-to” meal to build around this recipe is either Grilled Tequila Lime Chicken or Fall Off The Bone Baby Back Ribs, a few beautiful Pickled Deviled Eggs, and a big pitcher of Jalapeno Guava Margaritas.  Then, if I’m feeling really decadent, I’ll finish the meal with a Strawberry Shortcake Ice Cream Bar or for a healthier option, a dish of Fresh Watermelon Sherbet.  It’s a meal that screams summertime and makes everyone happy.


  • For the best results, buy small, white potatoes that are similar in size.  They will cook evenly.
  • Also, remember to start with salted, COLD water to start cooking the potatoes.  Salt will flavor the potato and using cold water will keep the skin from getting a mealy texture.
  • Use fresh green beans.  You want the tender-crisp texture of the bean in this salad.  And trim them to remove the annoying little string down the back. If you aren’t sure how to ‘trim’ green beans, it’s ridiculously easy.  Here’s a great video how-to.
  • The microgreens are optional, but I like the texture and bright fresh flavor.  Purslane, with its slightly astringent flavor, is a nice compliment to this dish.  
  • Don’t overcook either the potatoes or green beans.  The potatoes should be tender when pierced with a knife, but not overcooked and mushy.  You want the green beans to still be a bit crisp.  And be sure to toss them with the dressing while they are still very warm.  They will absorb so much flavor from the dressing while warm.

A healthy and easy side dish, a plate of tangy, green bean and potato salad with a mustard based vinaigrette and garnished with microgreens.

Feeling inspired?  I hope so!  Here are a few more summery side dish ideas:



An easy side dish, this tangy green bean and potato salad is a delicious change from the standard potato salad fare.  It is wonderful served alongside barbecue or grilled meats but also makes a great light lunch.

  • Author: Millie from Eats By The Beach
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4 - 6 1x
  • Category: Side Dish
  • Method: Steam
  • Cuisine: French



2 pounds small new potatoes

1 teaspoon salt

1 pound string green beans, snipped and trimmed

3 tablespoons finely minced sweet onion

½ cup fresh microgreens, more for garnish

For the vinaigrette:

4 tablespoons extra virgin olive oil

1 tablespoon mayonnaise

2 tablespoons Dijon mustard

2 tablespoons white wine vinegar

1 clove garlic, minced

½ cup minced fresh parsley

¼ cup minced fresh dill

½ teaspoon kosher salt

½ teaspoon black pepper


Make the vinaigrette.  In a large measuring cup, whisk together all of the vinaigrette ingredients until fully combined and homogenous.  Set aside.

Fill a large pot or Dutch oven with cold water.  Add the potatoes and salt. 

Place the pot over high heat and bring to a full rolling boil.  Reduce the heat and simmer the potatoes until a knife can easily pierce the potato.

Meanwhile, bring another large pot of water to a full boil.

Toss the green beans into the boiling water and blanch for about 2 minutes until they are bright green and still crisp.

Place a colander into the sink.  Drain the green beans into the colander and immediately run cold water over the beans to stop the cooking process.  Set aside to drain.

When the potatoes are tender, drain, and pat dry with paper towels.

When the potatoes are cool enough to handle, but still very warm, slice them in half or quarters and place in a large bowl. 

Add the green beans, sweet onions, and microgreens.

Pour about half of the dressing over the vegetables in the bowl.  Toss to combine.  Cover tightly and chill for at least an hour.

Just before serving, pour the remaining dressing over the salad.  Toss well and serve cold.

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