Green Bean and Potato Salad
A twist on potato salad. Green beans and potatoes are served in a Dijon mustard and balsamic vinaigrette.
A twist on potato salad. Green beans and potatoes are served in a Dijon mustard and balsamic vinaigrette.
If you are looking for something different, that is going to be a real crowd pleaser....look no further!!! This is an excellent recipe and a great one for BBQ's (where the food sits out) or if you have to make something and travel with it. No mayo- no worries. I stuck with the base recipe but would suggest 2 things: 1. Plunge the green beans into ice water after you steam them so they retain their beautiful color. 2. I added chopped, wonderfully ripe, tomatoes, and black olives. Really added great color and flavor! The dressing recipe has a terrfic flavor to it----best served after several hours of marinating or even overnight!Read More
If you are looking for something different, that is going to be a real crowd pleaser....look no further!!! This is an excellent recipe and a great one for BBQ's (where the food sits out) or if you have to make something and travel with it. No mayo- no worries. I stuck with the base recipe but would suggest 2 things: 1. Plunge the green beans into ice water after you steam them so they retain their beautiful color. 2. I added chopped, wonderfully ripe, tomatoes, and black olives. Really added great color and flavor! The dressing recipe has a terrfic flavor to it----best served after several hours of marinating or even overnight!
After reading everyone's reviews, I think I perfected the recipe. The trick is to use the same dressing amounts (although I did increase the garlic by 2 cloves) but to double the potatoes and basil. I only increased the green beans up to 1 lb, but I also added 1 lb. halved cherry tomatoes. I used a medium red onion instead of small. It turned out wonderful and I received many compliments. It is better after sitting a long time. I hope this helps!
This was excellent! I used more of the beans from my garden, along with three red potatoes, green onions (because I didn't have a red one), and rather than all basil, I used an even mix of fresh basil and dill. I also added about 1/2 C chopped red pepper for color and more sweetness. The flavors combined with the dressing were wonderful. I took the advice of one reviewer and I made this about an hour before dinner, and then after mixing everything, I let it sit at room temp. for that hour. The flavors melded perfectly. SO GOOD- I will be making this again soon!
I served this for a family gathering and it was a huge hit. My only comment is that potatoes will not get tender in 15 minutes. Plan on 25 to 30 minutes and cook the beans separately in the microwave.
I just loved this and enjoyed every bite of it! I boiled the potatoes for 10 minutes, added the beans, then let it boil another 5 minutes - both the potatoes and the beans were perfectly cooked and retained their vibrant colors. I don't much care for balsamic vinegar so I used white wine vinegar in its place. I also used green onion rather than red as I like its mild, fresh flavor. I added the dressing while the potatoes were still warm and they just soaked it right up. And, reminiscent of a dish I enjoy in Rome, I added sauteed shrimp (there they also add calamari and tomatoes). I served this at room temperature along with "Stuffed Mushrooms with Spinach," also from this site, to accompany our Stone Crab Claws feast.
Good way to get a potato salad without the chance of getting sick from it sitting out for long. It has good flavour and definitely needs to sit overnight for the flavours to blend. The only change was to add a little extra garlic. I gave it only four stars because I did find one better potato salad recipe here, but this one still is nice.
Excellent change to the traditional potato salad - My culinary students and I added 3/4 cup of Miracle Whip to fill the missing flavor gap. Everyone really liked this recipe.
If my husband loved it, it rates a five star. Period. ("Food snob.") My kids and I really liked it, too. A few changes that I don't think really made a difference on my rating: served cold rather than warm/hot ("potato salad" should be cold!); used raw beans instead of steamed (for no reason other than it seemed like it would work just as well). The main change: I ran out of balsamic and substituted red wine vinegar. It was great this way - I'm convinced it will be even better with balsamic. Definitely will make again and again. Served with "Crispy Fried Fish" and "Wisconsin Native's Beer Cheese Soup" - both from this site. (Although, I give the soup a lower rating.)
I have made this potato salad before, years ago, but since my family doesn't care for potato salad without mayo, I added some to this recipe and let it sit over nite. YUM Both tangy and a little creamy, and you control the creamy!
My guests like this salad a lot and ask for the recipe. I make it ahead of time so the flavors can meld and sprinkle freshly made crisp bacon bits on it just before serving--I love the results. This is an especially nice salad for a an outdoor meal since we don't have to worry about it sitting out too long. Thanks!
This was soooooo good. My husband and I couldn't stop eating it. And I at the leftovers the next day and it still tasted fantastic.
Delicious! Will definitely make again. Made exactly as instructed.
i added cherry tomatoes for some color and juice.
Not too good. Too much vinegar. Kids didn't like the flavor, it was ok with me.
best served warm or room temperature the dressing ( for me) tends to get too gloppy after its been in the fridge. if I made this for a party I would use white wine vinegar and it wouldn't turn the potatoes brown.
This salad is so stinkin good. I doubled the potatoes because I had a 3 lb. bag of them, and the dressing was still plenty. I also added more onion, cuz we love it. Thanks for the lovely & different recipe!
We really like this non-mayo potato salad just the way it was first posted. The flavors are right on. I've made it for a couple of parties and it was very well received. I do like the suggestions of a cold water bath for the green beans to retain bright green color and the addition of bacon once in a while.
Sorry but I was kinda disappointed in this one... Followed the recipe exactly and although it came out "okay", it was far from great. Something in the dressing ingredients is off. I think it was way too much olive oil and the balsamic was a bit over powering as well. We liked the idea of mixing the green beans in with potatoes and onions, but the dressing needs work. Maybe someone could "tweak" this into a five star recipe and post their findings here for the rest of us???
I didn't care for this at all. Too oily, too vinegary.
Good. Not the best. Kids refused to eat it because the balsamic vinegar turned the potatoes brown.
So good! This is my new go-to recipe for potlucks.
This is a great salad for a summer meal. In a pinch, you can use frozen green beans and add them to the boiling potatoes for just a minute to thaw them out, then drain both veggies and continue on with the recipe.
LOVED this! The only major change I made was to cut the olive oil in half (seemed to solve the "too much sauce" problem other users had), and it was delightfully acidic. Subbed yellow onion (didn't have red) and soy sauce for the worcestershire sauce... perfect summertime salad! Best overnight!
very good, something different. i overcooked the potatoes a little, but it was still very good. and i also used only 2/3-3/4 of the dressing and it was plenty.
This is a killer salad! Readers who thought this was bland need to remember that you need to heavily salt the potatoes and green beans separately when they cook. Also, salt the ice bath for the beans. I used the baby potatoes and steamed them as well as the beans. Flavor is not lost in the water. I added the cherry tomatoes and black olives which made a pretty presentation. As far as the dressing, I did cut back on the oil and only added a little at a time so it's not swimming in the dressing. Make a day ahead, refrigerate and when ready to serve remove from frig and let it come to room temp. for several hours. Delicious! Potatoes and pasta are the two things that when I make them I do heavily salt.
Fairly tasty; gets points for healthy ingredients. However, 1/4 cup of balsamic vinegar is way too much. Cut back to 2 Tbsp. or even less.
Sorry to Jasmine:( I have to say this was not very good. I will look for another recipe .
Pretty good, a little soupy. The dressing was a little too acidic.
We LOVE this salad. Like others have said, definitely needs to sit overnight after you make it. Also: Either halve the dressing or double the veggies. Prettier with white balsamic.
I don't think it's particularly fair to review recipes having made changes related to personal preference so I'm giving the basic recipe a 5. I doubled the potatoes and green beans, but used a single recipe of the vinaigrette based on the recommendations of other reviewers. It was perfect. Doubling the vinaigrette recipe would have added way too much liquid. I sautéed sweet onion with a few slices of chopped bacon and added to the potato/green bean mixture because I'm not a fan of raw onions. The salad is delicious and I'm excited to take it to our Labor Day picnic tomorrow!
Delicious! Used dried basil since I didn't have fresh on hand and added a Tablespoon of sugar to the sauce since my balsamic was too tart but that's not the fault of the recipe.. 15 minutes was not quite long enough on the potatoes so will cook longer and will substitute red wine vinegar for the balsamic. Can't wait to eat the leftovers for lunch!
Delicious and oh so easy! The flavor from the seasonings is sooooooo good! This is a keeper! Thank-you!
Nice flavor. Easy sideish and a nice change of pace. Served with greek rib eye steaks from this site and it was a hit! Thank you for sharing
My husband liked it, but I was not really impressed with it. Didn't like flavor so much and my potatoes were not firm. Will try it again though, because it still looks appetizing.
Excellent autumn dish - a little less dijon mustard (it sort of overtook the flavor of the basil and garlic). I definitely recommend either using less of the dressing mix or more potatoes and beans. I threw some chopped spinach in to make it a little healthier and add a bit of color. Otherwise a good, quick, recipe. Oh, and second time around I would add sungold cherry tomatoes.
Pretty cool, subtle flavors, but I feel like there was something missing...maybe more worcestershire, maybe some Italian seasonings? Would love to try this again, but remember to taste the dressing and play around with it before adding to the potatoes.
I just wasn't that crazy over this salad. Love the combination but thought maybe the white balsamic vinegar would make it more eye appealing, almost too much dressing. I think I could almost double the recipe but keep the dressing the original amount. I was disappointed. A little too tart for me. (I wish I would have read the more current reviews. For sure, I would have doubled the veggies or maybe not made it).
I loved this recipe. I did only use half of of the dressing and added 1 tbsp of miracle whip. My guests loved it. Very different and yummy.
Not something I would make again. Not a hit with me or my guests.
Added asparagus, delicious!
A wonderful potato salad alternative for picky family members that don't like mayonnaise. It's very close to an old Bon Appetit recipe that I used to make years ago and can no longer find. It's great for summer parties and healthier than regular potato salad.
I wasn't sure about this one, but the result was absolutely phenomenal! On the advice of a friend who made a similar recipe, I modified the sauce a bit. I used extra virgin olive oil, minced garlic from a jar, fresh lemon juice, fresh basil, and just a splash of balsamic vinegar (I added this to taste). The garlic and basil really make this, I think. This is the only way we eat potatoes now!
My daughter and I didn't care for this. I made it exactly as listed and it may just be our taste, which is why I hate giving it a low rating, but I need to be honest. There was too much dressing, which is the part we liked the least. Potatoes soaked (which is how it tasted and what happened as it sat for a bit) in vinegar is not tasty. It might have been better if I roasted the potatoes, but it's not something we'll be trying again.
I used potatoes, green beans, and basil from my garden. The lemon juice was from my tree's lemons and the olive oil was from a neighbor farm. I did cut the balsamic vinegar down by half per other reader's suggestions and refrigerated overnight. It was perfect!
Delicious! I added capers, a couple more potatoes, put the green beans in a cold bath as suggested and chilled with marinad e in the fridge overnight.
I liked it! It definitely needs to sit in the fridge and probably could use a little less dressing as others have mentioned. I think we put a little extra mustard and worchestershire sauce and a little less vinegar. Served with feta, yum!
used this for a potluck at work. nice as a change from regular potato salad. flavor was amazing!
Very good. I scaled back to four servings. Even so, I felt it might be too much oil and vinger for my tastes. I just used a drizzle of both. I also added salt and pepper. They go a long way in this recipe, in my opinon. Ingredient like tomatoes, olives and red peppers might be a nice addition.
First try. Added less water more honey and pecans foe sauce... Just out of oven. I'll let you know how it turned out.
Cut out salt and added Smoked Trout from our local Farmer's Market and also stirred in some greens from the garden (Kale, mustard, arugula, etc)...delish!
I suggest cutting the balsamic by a third or half. I enjoyed but did find the taste a tad sharp.
I made it for lunch yesterday and I served with shrimp. My husband and I love it!!
I love this. By mid-summer I was tired of traditional potato salads and this really hit the spot.
Other than over-cooking my potatoes :( this is fabulous!! I think the dressing alone would be a great recipe! Like some other reviews, I added FRESH halved cherry tomatoes (had hundreds to use up). If I had to give one negative critique, it would be that I think there was a TAD too much dressing (I even had more potatoes and beans than recipe called for). So if you're a little short on oil or Balsamic - still go for it!!
Very good and something different! It did have a strong balsamic vinegar taste but I didn't mind it. Tasted even better the next day.
My family asked that I never make potato salad with mayo again! This was sooooo good. I did cut back on the amount of olive oil, but that was the only change. No need to fear taking on a picnic or to a BBQ, excellent hot, cold or room temp.
This is a recipe that I got from Weight Watchers (3 points for 1 cup) It is now my favorite dish to make for pot lucks and family gatherings because it is so easy to make and great for you too. LOVE THIS DISH!
I've made this recipe many, many times and haven't changed the recipe at all. It is one of our favorites to bring to picnics, potlucks and dinner parties. It is also a geat way to use up the avalanche of green beans from our garden in the summer.
The dressing was overpowering. Husband loved it, but I didn't
I had high hopes since I love all the ingredients, but Probably won’t make this again. Too much oil and Next day, potatoes were Leathery. Beans were tough, too. Maybe it’s the quality of my ingredients, but still didn’t feel like the flavors married well. I’ll stick to traditional potato salad.
I've made this recipe several times now for different occassions and its always a hit! I added vine cherry tomatoes cut in half and crumbled bacon. I personally like the amount of dressing. I've made it again tonight for our football tailgate tomorrow...hope its a hit again!!
This is a terrific & healthy potato salad. I added sliced carrots to steam with the beans, a drizzle of molasses to the dressing, and threw in a can of rinsed kidney beans to the finished salad to make it a complete meal. Delicious!
I really enjoyed this salad; it's nice to have a potato salad without all the mayo. The flavors are really great and it tastes even better after sitting overnight, but I have to agree with others that there is too much of the dressing. I'll probably cut the dressing in half and use the same amount of potatoes/green beans next time. Thanks for the recipe!
The flavor of the mustard seems out of character. The next time I make this I will delete it. It might be better prepared with a german potato salad dressing and served warm.
Not bad, a little too much vinegar.
have made this for several family functions and always gets rave reviews. it really does taste best if left to chill overnight. i did add a little mayo just for extra texture - but only about a tbls.
Delicious side dish!! I didn't have Worcestershire sauce on hand but the dressing was fine without it. I strongly recommend using FRESH green beans for this recipe. I used frozen (which was my own mistake) and they were mushy. I will be making this again often.
I thought this was a very good salad. I followed the recipe exactly. Many of the womwn at the party requseted the recipe. Even my picky DD liked it. I will make this again.
Liked it a lot, added tomatoes, served as a meal rather than a side. Made a lot.
Even the kids loved it. They even thought it was visually appealing. There is alot of flavor in it.
People, if it’s too “tangy/sour,” for you, add some honey like I did. Taste the dressing before mixing it in. Also, if you have a rice cooker with a steamer basket, cook chopped potatoes in an inch of water and steam the green beans & onion in the basket. Done in 15 min. when recipe is cut in half.
I made as written-served with grilled T Bone steaks. It is wonderful-it is my second time making it and it needs no substitutions!
I thought it was great. She did not agree, and she picked out the recipe. This unique flavor is not for everyone, but the recipe is good.
I added yellow and orange sweet peppers. I only had a netted bag of gold potatoes and didn't add all the sauce. Next time add all the sauce. Also used basil paste and it stayed on the bottom of the reserved dressing. A little too oily. Cut back on the olive oil. I also steamed green beans in the microwave for 3.5 mins and put them in cold ice water. Poured dressing over potatoes while the were still warm. Hubby said next time not so many veggies or more potatoes. Darn. I love my veggies. I had to add more salt after marinating overnight. Great idea for a pot luck or BBQ. UPDATE. Added leftover grilled Italian sausage and it was yummy. It could be a one bowl summertime meal.
I wasn't too keen on this recipe sorry. The dressing was a bit too watery and not flavoursome enough for me.
Edible but not a favorite. Probably won't make it again.
This recipe is easy and delicious! My husband and I loved it! I’ll definitely be making this again!
This recipe was great! I was looking for a potato salad w/ no mayo and this was right on target. Great flavor!
If you're smarter than me, you'll not obey these directions and cut up the potatoes before cooking them. I don't understand why you would direct people to cut up boiling hot potatoes, and why I'm a sucker to fall for it.
Entire family really liked it. I will make it agaim
I made this for dinner and it was wonderful. I did have to make a few substitutions based on what I had in the pantry - frozen green beans for fresh, white balsamic for regular, 1/4 tsp mustard powder for the Dijon, and Penzey's Sunny Paris seasoning because I was out of basil and I had used that seasoning on the chicken I grilled to go with the salad. I added thinly sliced baby yellow peppers and tossed them in with the dressing for some color. Due to time constraints, I microwaved the potatoes until barely tender and chunked them up straight into the dressing while the beans cooked in the microwave and then chilled in ice water, and I was only able to let it sit for about an hour and a half at room temperature but even without the time for the flavors to meld it was fantastic. I don't usually rate a recipe if I made any changes to it, but in this case I have enough experience to know that the original recipe would be fantastic as written! And ignore those who think there's too much dressing, if you put the potatoes in hot it soaks right into them, the dressing is perfect!
No offense, but this is the worst recipe I've ever made off Allrecipes. I halved the vinegar because it seemed like too much and even then it was STILL way too overpowering! 0/10 - would never make again.
Delicious and very easy to put together. I wanted to make a main meal out of this so I poached a whole chicken breast and then shredded it into large chunks, added sun dried tomatoes and kalamata olives. I left out the dijon mustard only because I don't care for it and added some fresh herbs from my garden. Will make this again, especially in the summer!
This turned out really well, but i'm giving it 4 stars because i did make adjustments. As suggested, i doubled the amount of non-dressing ingredients, and it ended up being a good ratio of dressing to salad. It still seemed a little strong at first, but after i put it in the fridge for a bit, it was really good. It was a hit at the bbq, and a great alternative since i try not to do mayo based foods!
I made the recipe exactly as written. It was good, better next day. My husband thought it was a little bland so I'd add more seasoning to the dressing next time.
It makes too much dressing for the designated veggies. Also, the dressing was sour. The red potatoes were still raw after ten additional minutes.
Here's my prelimonary rating...4 stars I want to see how it is after the flavors blend... However, before I forget... here's how I made it. I doubled the potatoes and green beans, used only 1/4 of the raw onion (because we can't eat too much raw onion in my family), added 1/4 of a red pepper (that's all I had), and added some onion powder to compensate for using less raw onion. It looks like it will be good... I hope so, because I'm bringing it to a party tonight! :) Changing it to 5 stars.... excellent and I had a lot of people asking for the recipe!
I am in the minority here, but my family did not like this at all. We served cold and the flavors just didn't blend well for us.
Even using frozen green beans, this was really tasty! This recipe is definitely a keeper.
I made this whole recipe for just me and my boyfriend so that we could eat it throughout the week with other meals since its a reasonable side. He loved it and I had doubled the sauce and potatoes because my boyfriend likes those the most and thought the sauce was delicious but a bit heavy. When I make it again I'll just do 1x sauce. Thanks for the recipe though.
Delish! I used half the balsamic v. and it thought it was a really good summery recipe.
The ingredients seamed to be a good combination of flavors. I doubled all ingredients for a group, including the dressing. Unfortunately the dressing completely overpowered the vegetables. I had to rinse off a portion of the dressing to make it work. If I were to remake this, I would not double the dressing and just add it to taste.
My husband loved this and he doesn't like vegetables much.
I just made this and it looks like the dog's breakfast and tastes like heaven! I made it pretty much according to the directions. I cut down the olive oil a little, increased the basil, and added some crumbled bacon. Finally, a recipe that uses green beans that I like! I hope I can leave it alone long enough to let it get cool and steep in the flavors. YUM!!
I didn't have basil on hand so I used scallions instead. I also added a handful of shredded carrots and some chopped red pepper for color. My guest & I were very pleased with the results.
I was afraid the balsamic would be too strong - but went for it and it was good! I will make this again.
Held back on the amount of dressing I put on. Used green beans from the garden.