Green Bean Potato Salad Recipe

You've likely heard of potato salad, and surely you've heard of green beans, but have you ever considered combining the two foods into one dish? As it turns out, they actually pair quite well together, and recipe developer Susan Olayinka's green bean potato salad recipe is proof. This recipe is loaded with plenty of savory ingredients along with some mustard and honey to create a truly flavorful dish.

Not only does this side dish taste good, but it also comes together in a breeze. "The green beans and baby potatoes can cook the same time making it very easy," Olayinka explains. And, as for the flavor, she describes it as "pretty much like a standard potato salad without all the cream." While we certainly love a classic potato salad, we're also big fans of shaking things up, and this recipe does just that. Loaded with vegetables and topped off with irresistibly crunchy dried onion, this green bean potato salad is a perfect example of using ingredients that you have on hand and making something delicious out of them! So, if you're looking for the perfect side dish to complement your dinner, this recipe definitely has you covered.

Before you can dive into cooking this tasty side dish, you'll want to make sure that you have the right ingredients. For this recipe, you'll need baby potatoes, green beans, dried onion, honey, whole grain mustard, extra-virgin olive oil, sea salt, and black pepper. 

As you can tell by this list of ingredients, there are lots of flavors and textures going on in this dish. Sweet, savory, and salty flavors, along with soft potatoes and crispy dried onions — it doesn't get much tastier than that! And, Olayinka notes that there is plenty of room for improvisation in this recipe. "You could even use potatoes, butternut squash, or pumpkin for this recipe," she says. "It's so versatile!"

Now that you have all of your ingredients sorted, you can begin this recipe by working with the stars of the show: the potatoes and the green beans. First, grab the baby potatoes, and slice them each in half, which will make them more bite-sized and therefore easier to eat. Next, grab your green beans, and trim off the bottoms. Once they're trimmed, go ahead and cut the green beans in half, which will also make them easier to eat.

Remember how Olayinka loves this recipe because the potatoes and green beans can cook together? Well, it's time for that to happen! Bring a pot of water to a boil, add in ½ teaspoon of salt, and then add in both the potatoes and green beans. Allow these to cook for 15 minutes.

Meanwhile, grab a small mixing bowl, and add in the honey, whole grain mustard, olive oil, remaining ¼ teaspoon of salt, and pepper, then give everything a good stir. This sauce will serve as the "dressing" for the salad, adding both tanginess and sweetness.

Once your potatoes and green beans are done cooking, go ahead and drain the water, then set the vegetables into a bowl. Pour the mustard and honey dressing onto the potatoes and green beans, and give them a toss to ensure that everything is evenly distributed. Finally, top off the salad with the dried onions, and you're ready to serve and enjoy!

"I find that potato salads are the easiest thing to throw together during the week," Olayinka says of this dish. As for pairing options, she notes that "grilled chicken or grilled steak" would perfectly complement this dish. And, if you have leftovers, you can reheat them the next day — just be sure to top them with fresh dried onions so you have that crunchy element in the dish. We hope you enjoy this easy but delicious green bean potato salad!