This potato salad with green beans offers a tasty twist. A Dijon mustard and balsamic vinaigrette is used to dress the green beans and potatoes.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 10 |
Ingredients
- 1 ½ pounds red potatoes
- ¾ pound fresh green beans, trimmed and snapped
- 1 small red onion, chopped
- ¼ cup chopped fresh basil
- salt and pepper to taste
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 dash Worcestershire sauce
Instructions
- Place potatoes in a large pot and fill with about 1 inch of water; bring to a boil. Cook until potatoes are tender, about 15 minutes; add green beans to steam after the first 10 minutes. Drain and allow to cool slightly.
- Cut potatoes into quarters and transfer to a large bowl. Add green beans, onion, basil, salt, and pepper; toss until combined. Set aside.
- Whisk together olive oil, balsamic vinegar, mustard, lemon juice, garlic, and Worcestershire sauce in a medium bowl until well combined. Pour over salad and stir to coat. Season with salt and pepper.
Reviews
I love the combo of seasonings. I also adjusted them, as I only used a jumbo russet and 4 cups of fresh picked green beans. My potato cubed cooked in 8 minutes and I steamed the beans for 15. Just delicious and no mayo!
As an experienced cook, I knew right off that, although the ingredients combination looked good, adjustments were in order for our tastes. I steamed the potatoes and beans separately for a more desirable texture with each, I used stone ground mustard instead of Dijon, because that’s what I had on hand, and I made a half batch of the dressing and spooned on only about 3 tablespoons of it. That was sufficient. As a garnish, I sliced some Sungold cherry tomatoes to lay on top. It was excellent.
Fabulous. I used red wine vinegar instead for it’s milder flavour. Added 2 cups more potatoes and 1 tsp dried thyme.
No offense, but this is the worst recipe I’ve ever made off Allrecipes. I halved the vinegar because it seemed like too much and even then it was STILL way too overpowering! 0/10 – would never make again.
This is the absolute best potato salad ever! My husband can’t stand mayonnaise so I make this for him instead. It is so delicious! For an extra special kick for you meat lovers- air fry a package of bacon, let cool, and crumble into the salad with the dressing. Let sit 2+ hours. Amazing recipe!
Delicious and very easy to put together. I wanted to make a main meal out of this so I poached a whole chicken breast and then shredded it into large chunks, added sun dried tomatoes and kalamata olives. I left out the dijon mustard only because I don’t care for it and added some fresh herbs from my garden. Will make this again, especially in the summer!
I was afraid the balsamic would be too strong – but went for it and it was good! I will make this again.
I had high hopes since I love all the ingredients, but Probably won’t make this again. Too much oil and Next day, potatoes were Leathery. Beans were tough, too. Maybe it’s the quality of my ingredients, but still didn’t feel like the flavors married well. I’ll stick to traditional potato salad.
We love this for camping! It’s and easy one pot meal the first night we get settled.
I will definitely make this recipe again. Only change would be to cut the potatoes a bit smaller so the dressing absorbs into the warm potato. Two helpings for my husband who declared it “a keeper”.
I made as written-served with grilled T Bone steaks. It is wonderful-it is my second time making it and it needs no substitutions!
I made this as written with a couple of exceptions: 1) not liking the taste of balsamic vinegar, I used red wine vinegar instead. Same quantity. 2) I used fresh green beans which I blanched quickly beforehand, leaving them slightly crunchy because I hate mushy canned vegetables. The salad came out very well, perfect for a hot summer side dish. The dressing wash perfect. Thanks for sharing. My apologies. This review was placed by mistake. IT was for a different recipe.
Entire family really liked it. I will make it agaim
The combination of green beans and potatoes was one I never thought of for a salad. This was great for me. I’m not a fan of the leafy stuff. Yes, I did change it up. I used dressing for a German potato salad. 1/4 cup white vinegar,1/4 cup olive oil,2 tablespoons sugar,1 tablespoon dijon mustard,1 teaspoon salt,1/2 teaspoon pepper, 1/4 cup chopped fresh parsley. Then I threw some bacon pieces on top. Left overnight in the fridge it was just what hubby and I wanted on a hot summer day with a side of ribs.
Added asparagus, delicious!
probably not suited to everyone’s taste buds. . . certainly not mine!
Amazing!!!!
People, if it’s too “tangy/sour,” for you, add some honey like I did. Taste the dressing before mixing it in. Also, if you have a rice cooker with a steamer basket, cook chopped potatoes in an inch of water and steam the green beans & onion in the basket. Done in 15 min. when recipe is cut in half.
I used potatoes, green beans, and basil from my garden. The lemon juice was from my tree’s lemons and the olive oil was from a neighbor farm. I did cut the balsamic vinegar down by half per other reader’s suggestions and refrigerated overnight. It was perfect!
I don’t think it’s particularly fair to review recipes having made changes related to personal preference so I’m giving the basic recipe a 5. I doubled the potatoes and green beans, but used a single recipe of the vinaigrette based on the recommendations of other reviewers. It was perfect. Doubling the vinaigrette recipe would have added way too much liquid. I sautéed sweet onion with a few slices of chopped bacon and added to the potato/green bean mixture because I’m not a fan of raw onions. The salad is delicious and I’m excited to take it to our Labor Day picnic tomorrow!
I followed some of the reviews and doubled the potatoes to 3 lbs. . Per suggestions I did not increase the amount of dressing and didn’t even put it all on. Good thing because I thought the flavors were very strong- I did use an excellent Fustini balsamic but perhaps too rich of flavor. The next day I actually rinsed off the left overs and used as a base for a skillet meal with bratwurst slices and that was fantastic!