Red Potato Salad with Green Beans Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 1/2 pounds - red potatoes
  • 1/4 pounds - green string beans, stems removed
  • 2 tablespoons - finely chopped shallots
  • 1 1/2 tablespoons - whole-grain or Dijon mustard
  • 1 tablespoons - red wine vinegar
  • 1/2 teaspoons - kosher salt
  • 1/2 teaspoons - freshly ground black pepper
  • 3 tablespoons - olive oil
  • 2 tablespoons - chopped scallions, optional
  • Directions:

    Place the potatoes in a medium pot and cover with water. Bring to a boil over medium-high heat, and cook until a knife can be easily inserted into the center of the potatoes, 15-20 minutes. Drain and set aside to cool. When cool enough to handle, cut into bite-sized cubes.

    Bring a small pot of water to a boil and add the string beans. Cook until crisp tender, 1-2 minutes. Drain in a colander and cool the beans under running cool water. Cut into 2-inch pieces.

    In a medium bowl, whisk the shallots, mustard, vinegar, salt, pepper and oil together. Add the potatoes, beans and scallions, if using, and gently toss together.

    Brief Description

    A lighter version of potato salad without the mayonnaise; works well for picnics and outdoor get-togethers since it has a mustard dressing.

    Main Ingredient:


    Category:  Salads

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 20 min


    To keep the string beans crisp, rinse them in cold water or soak them in ice water right after cooking. This will refresh them and stop the cooking process.


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    Posted On:

    May 20, 2015

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    1. my div says:

      […] Red Potato Salad with Green Beans Tossed in a light Dijon vinaigrette (no mayonnaise) […]

    2. my div says:

      […] Red Potato Salad with Green Beans combines red potatoes with green beans in a tangy honey mustard dressing that’s perfect for outdoor gatherings or picnics. […]

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