A green bean potato salad is a summer classic! It’s a perfect bring-along side dish for picnics, potlucks and barbecues. This variation made with a grainy Dijon, cider vinegar dressing is mayo-free and packed with flavor.
I have some many variations of green bean and potato salads, as it’s a summer classic that everyone loves, in one form or another. This version is a beautiful combination of boiled new potatoes, organic smoked bacon, fresh herbs, spring onions, radishes and capers — all of which give this potato salad a fresh tasting, medley of flavors. Of course, if you prefer a vegetarian version, this potato salad with green beans is super easy to adapt!
Tips for making this potato and green bean salad
For the potatoes
It all starts with choosing the right potato. I like to go to my local farmers market as there are many types to chose from. For this recipe I decided on a French variety of new potato. Most important is that the potatoes are firm (waxy) and hold their shape when cooked. And I like to chose ones that have a really thin, clear skin, which means no peeling required! Plus extra vitamins! Red skinned ones are also one of my favourite choices.
For the green beans
For this recipe, I like to blanch the green beans after the potatoes are done, as this lets the potatoes cool down while tossed in the dressing (also so they soak up the flavors) as I prepare the rest of the salad. Most important for the green beans is to give them a cold bath after blanching them. Quickly cooling them off stops them from continuing to cook, keeping them crisp-tender and helps lock in their brilliant green color.
Make it vegetarian — skip the bacon and add a couple of sliced boiled eggs, or perhaps some shavings of parmesan cheese (if you are a strict vegetarian choose a vegetarian parmesan — one that is not made with calf rennet).
Make it vegan — skip the bacon and add a handful of Kalamata or green olives. Or toss in some halved cherry tomatoes.
For more potato salad recipes with green beans
How about trying my recipe for Chimichurri Potato Salad with Green Beans, New Potato Salad with Green Beans and Cherry Tomatoes or Roasted Corn and Potato Salad with Green Beans. Otherwise, check out my recipe archives for other Potato Salad recipe inspiration.
Green Bean Potato Salad
For the salad:
- 650 g new potatoes, scrubbed and halved lengthwise (or in quarters if large)
- 1 bay leaf
- 100 g diced smoked bacon
- 250 g green beans, trimmed and halved
- 4 radishes, thinly sliced into strips
- 3 tablespoons freshly chopped dill
- a small bunch parsley, chopped
- 2 green onions, finely chopped (or chives)
- 2 tablespoons capers (in brine), drained
For the dressing:
- 1 garlic clove, minced
- 1 tablespoon grainy Dijon mustard
- 1 tablespoon apple cider vinegar (unfiltered)
- 2-3 tablespoons extra-virgin olive oil
- sea salt and freshly ground pepper
Fill a large pot with cold salted water. Add the potatoes and bay leaf. Bring to the boil and cook until potatoes are tender when pierced with a knife (ca. 10 minutes).
Meanwhile, make the dressing. In a large serving bowl, whisk together the garlic, mustard, vinegar and olive oil.
Drain the potatoes and add them to the bowl with the dressing. Toss well to coat and set aside to cool down.
Meanwhile, cook the bacon in skillet over medium heat until slightly crispy.
Blanch the beans in a pot of boiling water for 3 minutes, until -crisp-tender. Drain the beans and plunge them into a bowl of cold water to stop the cooking. Drain well and add them to the bowl with the potatoes. Add the cooked bacon, radishes, chopped herbs, green onion and capers. Season with salt and pepper and toss gently to combine. taste and adjust seasoning, if desired.
Tossing the warm potatoes with the dressing helps them absorb the dressing and makes them more flavorful.
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