With green beans available year round, this green bean vegetable salad with potatoes makes for a great side dish any time of the year.
Green Bean and Potato Salad
Green beans and potatoes go together like hand and glove, and we sure do love that hot dish served in the south.
But... have you ever considered combining this classic southern mix up with a vinaigrette and serving it cold? It's actually a great combination as a cold vegetable salad, though it's also good slightly warm or at room temperature too!
It's a light, fresh dish, that's great as a side and a little different from the usual potato salad. If you're a fan of vegetable salads like I am, I think you'll enjoy this one too.
Crisp green beans with tender potatoes all mixed with a tangy mustard vinaigrette... how can you even go wrong with that?
It's not a seasonal restrictive dish either since it works as well with grilled meats as it does with roasted meats and frankly, I can make a meal out of it all alone, and often have!
That, and it's a rather nice looking salad if you ask me, all vibrant and colorful, that not only will it attract the veggie lovers, but it might just draw in some folks you wouldn't think it would!
Just a quick reminder.... as always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.Here's how to make my Green Bean and Potato Salad.
Whisk together the vinaigrette dressing ingredients in a small saucepan; heat to dissolve sugar, set aside to cool.
Meanwhile, bring a large pot of water to a rolling boil, drop in salt and green beans and return to a boil.
Boil for about 4 to 6 minutes, or to desired tenderness. Use a slotted spoon or spider to remove the green beans, reserving the water, and transfer beans into a large bowl of iced water.
I'm using tender skinned yellow potatoes today so I'm not peeling them and I'm boiling them whole to keep them from absorbing too much water.
Use the tip of a knife to puncture each potato once, then add whole potatoes to the water you used for the green beans and boil for about 5 to 10 minutes (depending on size of potatoes) or until the tip of a sharp knife easily punctures the potatoes.
Actual cooking time will depend on size and type of potatoes used, but you don't want to overcook them. Scoop out and transfer potatoes to the beans in the iced water to stop the cooking process.
Once cooled, remove beans and potatoes from iced water to a colander and let them drain well.
Place beans into a large, lidded storage bowl and add remaining salad ingredients, except for the tomatoes, to green beans.
Give it all a good toss.
Add the mustard vinaigrette.
Toss again to fully coat.
Cut potatoes into bite-sized chunks, add to the green bean salad and gently fold in so as not to break up the potatoes.
Taste and add salt and pepper as needed, cover and refrigerate for several hours or up to overnight.
Before serving, bring to room temperature, add tomatoes if using and stir to coat well before serving, or may also serve without the tomatoes, which is what I did because I didn't have any this time!
For more of my green bean recipes, check out the collection on my Pinterest page!
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Unable to view the printable below on your device? Tap/click here.
Thank you for supporting my work! Please note that Images and Full Post Content including photographs and recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.
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