Green Bean & Potato Salad (w/ Mustard Dressing)
Tender baby potatoes and green beans are tossed together with a simple yet flavorful homemade mustard dressing for a no-mayo potato salad that’s even better when made ahead!
5 star review
“I made this as is for a church picnic and it disappeared. It was great and I loved that I didn’t have to worry about refrigeration.”
– Kari
The Perfect Green Bean and Potato Salad to Make Ahead!
Who doesn’t love a good potato salad? The combination of tender potatoes and a luscious dressing is the perfect compliment to any summer meal. Over the years I think potato salad has gotten a bad rap, in part due to the often ubiquitous mayonnaise-laden dressing. For this potato salad recipe, I wanted to go the opposite direction and create a flavorful potato salad without mayonnaise, and instead focus on creamy baby potatoes, crisp & tender green beans (or haricots verts), and a tangy-sweet dressing made quickly and simply by whisking together mustard, honey, olive oil, and vinegar.
The result of the green beans mixed with the potatoes along with the mustard vinaigrette really is a lovely combination. And because there’s no mayo this potato salad, it’s perfect to make ahead and serve at room temperature. Such a great choice for your next potluck or BBQ! I personally love serving it with my grilled lemon chicken or my brown sugar grilled pork tenderloin, but it really does compliment any meal. In fact, this green bean potato salad it tastes better when it has a chance to sit for a few hours to absorb the dressing.
If you end up with do end up with leftovers, feel free to add a can of drained tuna, some rinsed and drained canned chickpeas, or chopped hard boiled eggs to turn this it into a simple lunch or dinner. Yum! As written, this recipe is naturally gluten-free, dairy-free, mayo-free, and vegetarian. If you want to make a vegan version feel free to substitute maple syrup for honey in the dressing. It’s also fantastic with a big sprinkle of feta or goat cheese, or any fresh herb like dill or thyme.
Green Bean + Potato Salad (w/ Mustard Dressing)
Ingredients
- 1 ½ pounds small baby potatoes
- 1 pound green beans or hericots verts, trimmed and cut into 1-inch pieces
- 1 small shallot, very thinly sliced
- 1 clove garlic, minced
- 2 Tablespoons honey
- 1 Tablespoon Dijon mustard
- 1 teaspoon kosher salt
- ¼ cup red wine vinegar
- ⅓ cup olive oil
- ¼ cup flat-leaf parsley, chopped
Instructions
- Drop the potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through when pierced through with a knife. Strain the potatoes and set aside, leaving the water boiling in the pot.
- Drop the green beans into the boiling water. Boil until just cooked and bright green, 3-5 minutes, being careful not to overcook. Drain and rinse with very cold water to stop the cooking process.
- Make the dressing by combining the garlic, honey, mustard, salt, and red wine vinegar in a small bowl, whisking to combine. Drizzle in the olive oil, whisking until well incorporated.
- When the potatoes are cool enough to handle, slice them in half. Add the sliced potatoes, green beans, and shallots to a large bowl. Pour over the dressing and stir to combine. Let sit at least 10 minutes for the dressing to absorb. Sprinkle with parsley, then serve immediately or cover and refrigerate for up to 2 days. Best served at room temperature.
Notes
- This salad is lovely when made ahead. Just be sure to cover and refrigerate after preparing, then bring to room temperature when ready to serve.
Yum! These pictures are gorgeous, you’re making me want to reach right into my screen to grab a big spoonful! Can’t wait to give this recipe a try.
Ha! You’re so sweet Megan. I hope you love the recipe. 🙂
Just made this for tonight. Looking yummy! Quick random garlic question, why does garlic seem so potent sometimes in dressings and other times it’s not very noticeable? I’d like it to add flavor but not overwhelm the palet or my
Children 🙂
Hi Rachel, I’ve noticed that garlic can be more or less potent depending on the variety and the age (younger garlic is milder). Since it’s not always easy to tell a garlic’s age or variety I simply add a small amount to the dressing (such as half a clove, grated) and then taste the final dressing. You can always add additional garlic at the end if you want a stronger flavor. Hope you enjoy!
I made this as is for a church picnic and it disappeared. It was great and I loved that I didn’t have to worry about refrigeration.
That’s fantastic, so glad this was a hit with your group!