This creamy green bean potato salad is light yet satisfying, with tender potatoes, crisp green beans, and a tangy dressing that ties it all together.
It’s fresh, colorful, and the perfect side dish for summer cookouts, picnics, or holiday gatherings.
Why You’ll Love This Recipe
The combination of creamy potatoes and crunchy green beans creates a refreshing texture contrast.
The balsamic Dijon dressing is simple but flavorful, with a balance of tang and richness.
It’s healthier than heavy mayo-based salads but still comforting.
You can serve it warm, at room temperature, or chilled—flexible for any occasion.
What You’ll Need (Ingredient Highlights)
Fresh green beans keep their bright color and crisp bite when blanched.
Small white potatoes provide a tender, creamy base for the salad.
Balsamic vinegar and Dijon mustard form a tangy, well-rounded dressing.
Chives add freshness and a subtle onion note.
Olive oil emulsifies the dressing into a silky finish.
Pro Tips Before You Start
Blanch the beans quickly, then shock in ice water to preserve color.
Cook potatoes just until fork tender—overcooking makes them mushy.
Whisk the dressing slowly to ensure it emulsifies properly.
Toss the salad gently to avoid breaking the potatoes.
How to Make Creamy Green Bean Potato Salad
Step 1 – Prep an ice bath
Fill a bowl with ice water for cooling the beans after blanching.
Step 2 – Blanch the green beans
Boil beans for 1–2 minutes, then transfer immediately to the ice bath.
Drain once cooled.
Step 3 – Cook the potatoes
In the same pot, boil potatoes for 15–20 minutes until fork tender.
Drain and let cool slightly.
Step 4 – Make the dressing
Whisk vinegar, Dijon, garlic, and half the salt.
Slowly drizzle in olive oil until emulsified.
Step 5 – Assemble the salad
Slice potatoes in half, then combine with beans in a large bowl.
Toss with dressing, sprinkle with chives and pepper, and serve.
What to Serve Them With
Pairs beautifully with grilled chicken, steak, or seafood.
Serve as a fresh side at barbecues or family picnics.
Enjoy alongside roasted meats for a lighter balance.
Variations / Substitutions
Swap balsamic for red wine vinegar for sharper flavor.
Add feta or goat cheese for a creamy, tangy twist.
Toss in toasted nuts or seeds for extra crunch.
Storage & Leftovers
Store in an airtight container in the fridge for up to 3 days.
Best enjoyed chilled or at room temperature.
Avoid freezing as the potatoes lose texture.
FAQs
Can I make this salad ahead of time?
Yes, it can be made a day in advance and chilled before serving.
Do I have to peel the potatoes?
No, small white potatoes have thin skins that are tender and flavorful.
Can I use red potatoes instead?
Yes, red potatoes hold their shape well and work beautifully here.
What if I don’t have balsamic vinegar?
You can use apple cider vinegar or white wine vinegar as substitutes.
Can I serve this warm?
Absolutely, it tastes delicious warm or at room temperature.
How do I keep the beans bright green?
Blanch briefly, then shock in ice water to lock in color.
Can I add protein to make it a full meal?
Yes, grilled chicken, shrimp, or salmon pair perfectly with this salad.
Is Dijon mustard necessary?
It adds depth, but you can substitute whole grain or yellow mustard.
Can I use dried chives instead of fresh?
Fresh chives give better flavor, but dried can be used in smaller amounts.
Does the dressing separate if stored?
It may, so just give the salad a quick toss before serving leftovers.
Final Thoughts
This creamy green bean potato salad is fresh, colorful, and versatile.
It’s the kind of recipe you’ll want on repeat for gatherings, potlucks, or simply a weeknight dinner.
