green beans and potatoes

Not only does this side dish taste good, but it also comes together in a breeze. "The green beans and baby potatoes can cook the same time making it very easy," Olayinka explains. And, as for the flavor, she describes it as "pretty much like a standard potato salad without all the cream." While we certainly love a classic potato salad, we’re also big fans of shaking things up, and this recipe does just that. Loaded with vegetables and topped off with irresistibly crunchy dried onion, this green bean potato salad is a perfect example of using ingredients that you have on hand and making something delicious out of them! So, if you’re looking for the perfect side dish to complement your dinner, this recipe definitely has you covered.

Gather the ingredients to make green bean potato salad

green bean potato salad ingredients

Before you can dive into cooking this tasty side dish, you’ll want to make sure that you have the right ingredients. For this recipe, you’ll need baby potatoes, green beans, dried onion, honey, whole grain mustard, extra-virgin olive oil, sea salt, and black pepper.

As you can tell by this list of ingredients, there are lots of flavors and textures going on in this dish. Sweet, savory, and salty flavors, along with soft potatoes and crispy dried onions — it doesn’t get much tastier than that! And, Olayinka notes that there is plenty of room for improvisation in this recipe. "You could even use potatoes, butternut squash, or pumpkin for this recipe," she says. "It’s so versatile!"

Start by slicing and trimming the vegetables

halved green beans

Now that you have all of your ingredients sorted, you can begin this recipe by working with the stars of the show: the potatoes and the green beans. First, grab the baby potatoes, and slice them each in half, which will make them more bite-sized and therefore easier to eat. Next, grab your green beans, and trim off the bottoms. Once they’re trimmed, go ahead and cut the green beans in half, which will also make them easier to eat.

Boil the vegetables, and make the salad dressing

dressing in bowl

Remember how Olayinka loves this recipe because the potatoes and green beans can cook together? Well, it’s time for that to happen! Bring a pot of water to a boil, add in ½ teaspoon of salt, and then add in both the potatoes and green beans. Allow these to cook for 15 minutes.

Meanwhile, grab a small mixing bowl, and add in the honey, whole grain mustard, olive oil, remaining ¼ teaspoon of salt, and pepper, then give everything a good stir. This sauce will serve as the "dressing" for the salad, adding both tanginess and sweetness.

Assemble the green bean potato salad, and serve

green bean potato salad plated

Once your potatoes and green beans are done cooking, go ahead and drain the water, then set the vegetables into a bowl. Pour the mustard and honey dressing onto the potatoes and green beans, and give them a toss to ensure that everything is evenly distributed. Finally, top off the salad with the dried onions, and you’re ready to serve and enjoy!

"I find that potato salads are the easiest thing to throw together during the week," Olayinka says of this dish. As for pairing options, she notes that "grilled chicken or grilled steak" would perfectly complement this dish. And, if you have leftovers, you can reheat them the next day — just be sure to top them with fresh dried onions so you have that crunchy element in the dish. We hope you enjoy this easy but delicious green bean potato salad!

Green Bean Potato Salad Recipe

Ingredients

  • 17.5 ounces baby potatoes, sliced in half
  • 3.5 ounces green beans, sliced in half
  • ¼ teaspoon + ½ teaspoon sea salt
  • 2 tablespoons honey
  • 1 tablespoon whole grain mustard
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon black pepper
  • ⅓ cup dried onion

Directions

  1. Slice the baby potatoes in half.
  2. Slice the tops and bottoms off the green beans, then slice the green beans in half.
  3. Bring a pot of water up to a boil on medium-high heat. Place ½ teaspoon of salt into the pot, and boil the green beans and potatoes for 15 minutes.
  4. Get a small mixing bowl, and add the honey, whole-grain mustard, extra-virgin olive oil, ¼ teaspoon of salt, and pepper. Mix together.
  5. Sieve the cooked potatoes and green beans, and place into a serving bowl.
  6. Pour the salad dressing onto the potatoes and green beans. Mix together.
  7. Top with dried onions, and serve immediately.

Nutrition

Calories per Serving 270
Total Fat 9.4 g
Saturated Fat 1.3 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 44.8 g
Dietary Fiber 5.1 g
Total Sugars 14.7 g
Sodium 541.0 mg
Protein 4.4 g