There’s something incredibly satisfying about a well-made potato green bean salad. It’s fresh, flavorful, and pairs perfectly with almost any main dish whether you’re serving grilled steak, chicken cutlets, or barbecue ribs. This string bean and potato salad is a lightened-up version of traditional potato salads, skipping the heavy mayo in favor of a bright, zesty lemon and olive oil dressing.
Inspired by family recipes and perfected for modern tastes, this green bean potato salad is versatile, easy to make, and a guaranteed crowd-pleaser. Whether you serve it warm, cold, or at room temperature, it’s a dish that never fails to impress.
Why You’ll Love This String Bean and Potato Salad
- No Mayo Needed – Unlike traditional potato salads, this version uses a light lemon-olive oil dressing, making it fresher and healthier.
- Perfect for Meal Prep – Stays fresh in the fridge for days, making it great for lunches and gatherings.
- Versatile Serving Options – Enjoy it warm, cold, or at room temperature.
- Simple Ingredients – Uses pantry staples like potatoes, green beans, red onion, and scallions.
- Great for BBQs & Potlucks – A foolproof side dish that travels well.
Ingredients for the Best Green Bean and Potato Salad
This string beans salad keeps things simple yet flavorful. Here’s what you’ll need:
- 12 cups baby potatoes, halved (Yukon Gold or red potatoes work well)
- 8 cups fresh string beans, trimmed
- ½ red onion, thinly sliced (for a mild bite)
- 4 scallions, chopped
- 1 lemon, zested and juiced (for brightness)
- ¼ cup extra virgin olive oil (high quality for best flavor)
- 2 tbsp apple cider vinegar (adds tanginess)
- 2 tsp kosher salt (adjust to taste)
- Fresh cracked pepper (for seasoning)
Why These Ingredients Work
- Baby potatoes hold their shape well when boiled.
- Fresh string beans add a crisp texture.
- Lemon and vinegar create a tangy, refreshing dressing.
- Red onion and scallions add mild sharpness and freshness.
Step-by-Step Instructions
1. Cooking the Potatoes and String Beans
- Halve the baby potatoes (no need to peel) and place them in a large pot.
- Cover with water, bring to a boil, and cook until just fork-tender (about 15-20 minutes).
- In the last 5 minutes, add the string beans to blanch them they should be tender but still crisp.
- Drain and let cool slightly.
🔹 Pro Tip: Overcooking the potatoes will make them mushy. Aim for a firm-but-tender texture.
2. Making the Dressing
While the potatoes and beans cook, prepare the dressing:
- In a small bowl, whisk together:
- Lemon zest + juice
- Olive oil
- Apple cider vinegar
- Salt & pepper
This simple dressing enhances the natural flavors of the green beans and potatoes without overpowering them.
3. Assembling the Salad
- In a large bowl, combine:
- Cooked potatoes and string beans
- Sliced red onion
- Chopped scallions
- Pour the dressing over and gently toss to coat.
- Taste and adjust seasoning sometimes an extra pinch of salt or squeeze of lemon makes all the difference!
Serving Suggestions
This green bean and potato salad is incredibly versatile:
- Warm: Serve immediately for a comforting side.
- Room Temp: Ideal for picnics and BBQs.
- Cold: Refreshing straight from the fridge.
Pair it with:
- Grilled chicken or steak
- Barbecue ribs
- Fish or seafood
- As part of a vegetarian spread
Storage & Meal Prep Tips
- Fridge: Store in an airtight container for up to 4 days.
- Serving After Refrigeration: Let it sit at room temp for 10-15 minutes before serving for the best texture.
- Make Ahead: The flavors meld beautifully overnight, making it even tastier the next day.
Nutritional Benefits
This potato and green bean salad is not just delicious it’s also nutritious!
| Per Serving (1 cup) | Amount |
|---|---|
| Calories | 138 kcal |
| Carbs | 25g |
| Protein | 3g |
| Fiber | 4g |
| Vitamin C | 33mg |
🔹 Dietary Notes:
- Vegetarian & Vegan-Friendly (just ensure all ingredients align with dietary needs).
- Weight Watchers: 4 points (Green/Blue), 2 points (Purple).
Reader Reviews & Adaptations
Many home cooks have loved this recipe and made it their own:
- Brittany: “Was hesitant at first, but the flavors work SO well together!”
- Gina: “Skipped the red onion, still fabulous with grilled chicken!”
- Cynthia: “The best potato salad I’ve had in years hubby loved it with ribs!”
Popular Variations:
- Add cherry tomatoes for extra freshness.
- Toss in fresh herbs (parsley, dill, or basil).
- Swap apple cider vinegar for white wine vinegar.
Conclusion
This string bean and potato salad is a must-try for anyone who loves fresh, flavorful side dishes. With its simple ingredients, easy preparation, and versatility, it’s perfect for weeknight dinners, BBQs, and potlucks. The light lemon dressing keeps it healthy while letting the natural flavors of the green beans and potatoes shine.
Give it a try it might just become your new go-to salad!
Frequently Asked Questions (FAQ)
1. Can I use frozen green beans instead of fresh?
Yes, but fresh is best for texture. If using frozen, thaw and pat dry before adding.
2. How long does this salad last in the fridge?
Up to 4 days in an airtight container.
3. Can I make this salad ahead of time?
Absolutely! The flavors improve after a few hours.
4. Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free.
5. Can I add protein to make it a main dish?
Yes! Try adding grilled chicken, chickpeas, or hard-boiled eggs.
6. What can I substitute for apple cider vinegar?
White wine vinegar or lemon juice works well.
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