Looking for a fresh take on potato salad that the whole family will actually eat? You’ve come to the right place! This Green Bean and Potato Salad is a total game-changer for busy weeknights or weekend BBQs. We mix our tender Little Potatoes with crisp green beans and a simple, tangy dressing to create a super yummy, high-quality side dish that’s ready in a flash.

And don’t worry about having the perfect pantry! This recipe is all about using what you’ve got. No green beans? Feel free to toss in some chopped celery for crunch or even some sweet peas. You can also swap the red onion for some sliced green onions if that’s what your family prefers.

On-the-Go Tips

This salad is perfect for packing up! It holds up really well, so it’s a great option for school lunches or as a quick side for a picnic. For the best crunch, you can pack the dressing in a separate little container and give it a quick toss right before you eat.

Kid-Friendly Fun

Get your little ones in on the kitchen action with these simple tasks!

  • Veggie Assistants: This is a great recipe for little hands to help with. They can help snap the ends off the green beans.
  • Dressing Duty: Let them be in charge of shaking all the dressing ingredients together in a jar with a tight lid. It’s like a mini science experiment!
  • Official Taster: Someone needs to make sure the salad is delicious, right? Let them have the very important job of taste-testing before you serve.
Prep
10 mins
Cook
18 mins
Serves
6
Ingredients
9
Keep screen awake while cooking

Equipment

  • Large saucepan

Ingredients

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  • 1.5 lbs Little Potatoes
  • 8 oz green bean, snipped off ends and cut to 1 1/2" lengths
  • 1/4 cup olive oil
  • 1 Tbsp lemon juice
  • 1 Tbsp Dijon mustard
  • (To taste) Kosher salt and freshly ground pepper
  • 1 Tbsp fresh basil, chopped
  • 1 Tbsp fresh chives, chopped
  • (For garnish) chive flowers

Instructions

  • Step 1

    Simmer potatoes for about 15 minutes in salted water. Remove the potatoes.

  • Step 2

    Drain some of the water off then quickly simmer the green beans in the same water until barely tender, about 2 to 3 minutes.

  • Step 3

    Immerse the beans in an ice bath until cool and drain.

  • Step 4

    Cut the potatoes in half and add them to a bowl with the green beans.

  • Step 5

    Whisk together the olive oil, lemon juice, mustard, salt and pepper. Toss with the potatoes and green beans.

  • Step 6

    Add in the basil and chives and toss gently again.

  • Step 7

    Let cool in the fridge and to let the flavors meld. Garish with chive flowers and serve.