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This Potato and Green Bean Salad with balsamic vinaigrette is a delicious mayo-free potato salad, perfect for potlucks and a great side dish with anything you’re grilling!
Potato and Green Bean Salad
I have so many potato salad recipes, but this is by far one of my favorites! Some other favorite potato salads are this rainbow potato salad, and this low-carb potato salad (seriously so good!).
It’s also great for vegan and Whole30 diets, and best served room temperature rather than chilled like most potato salads that contain mayo which makes this ideal to bring to a summer party or picnic. It’s so good, I really think you will love it as much as I do!
Potato and Green Bean Salad
This Potato and Green Bean Salad with balsamic vinaigrette is a delicious mayo-free potato salad, perfect for potlucks and a great side dish with anything you're grilling!
Yield: 12 servings
Serving Size: 3 /4 cup
- 3 1/2 pounds new potatoes, about 10 peeled and cut 1-inch pieces
- 1 lb green beans beans, ends trimmed
- 1 2.25 oz can sliced black olives, drained
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 3 scallions, chopped
- 1 teaspoon kosher salt and fresh black pepper
- Cook potatoes in a large pot of salted water until tender, about 25 to 30 minutes.
- In a second pot, cover string beans with water and boil until string beans are tender, 6 to 7 minutes. Drain then quickly run under cold water to prevent them from overcooking.
- When the potatoes are done, drain.
- In a large bowl, combine balsamic, oil, salt and pepper.
- Add the potatoes, green beans, scallions and olives. Mix well and serve room temperature.
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Serving: 3 /4 cup, Calories: 153 kcal, Carbohydrates: 25 g, Protein: 3 g, Fat: 5 g, Saturated Fat: 0.5 g, Sodium: 800 mg, Fiber: 5 g, Sugar: 2.5 g
49 comments on “Potato and Green Bean Salad”
SUPER easy to make, and so delicious! The first time, I followed the recipe….. the second time I reduced the oil and vinegar a little bit. Tastes even better the next day.
Delicious! To lower the carb count for my diabetic husband, I used roasted rutabaga instead of potatoes. It worked really well and was enjoyed by all!
Fantastic! Love how easy AND delicious this is. Great with leftover BBQ chicken too, for a whole meal.
Wow so easy but so tasty. Held up great for a meal prep side.
i made the recipe and cut it half. one half just as the recipe instructs – nice and simple dish that i liked. the other half i added grilled yellow onions diced and parmesan cheese omitting the balsamic and fried it all up in a pan – yummy! thank you for the recipe!
Love this recipe. So quick and easy! I’ve made it a couple of times. Today, I roasted the potatoes instead of boiling them and used a mix of green and wax beans. I used s mix of baby potatoes, red, yellow and purple. I think roasting the potatoes gave it a bit more flavor.
Hello I was wondering I love this salad but trying to cut time could I cook green beans or potato day before then warm up and assemble?
I just made this as a side to grilled chicken and it was SO food! I halved the recipe and cooked the potatoes and green beans in steamer bags in the microwave to keep my kitchen cool. This will definitely go in my regular rotation!
The green beans at the store looked awful so I’m subbing asparagus tonight. I’ve been so excited to make this. I’ll let you know how this works.
How do we measure out each serving?
What is the size of one serving? It says it’s 12 servings but how big are they – 1/2 cup, a cup, etc? Trying to track it and don’t know how much to have for one serving.
Darn, not a favorite. Guess I rather have a small spoon of regular potato salad. Didn’t care for balsamic & potatoes.
Can this be made a day ahead? Everything up to the step of putting the dressing on? Thanks