Green Bean and Potato Salad Recipe

Name: Green Bean and Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs fresh green beans, trimmed and cut in half crosswise; 6 small red potatoes, cubed; 1 small purple onion, halved lenghthwise and thinly sliced; ¼ cup vegetable oil; ¼ cup red wine vinegar or ¼ cup garlic red wine vinegar; ¼ cup seasoned rice vinegar; 1 teaspoon garlic powder; 1 ¼ teaspoons salt; 1 ½ teaspoons seasoned pepper; 1 teaspoon sugar; 1 tablespoon olive oil

Servings: persons

1 12 lbs fresh green beans, trimmed and cut in half crosswise
6 small red potatoes, cubed
1 small purple onion, halved lenghthwise and thinly sliced
¼ cup vegetable oil
¼ cup red wine vinegar or ¼ cup garlic red wine vinegar
¼ cup seasoned rice vinegar
1 teaspoon garlic powder
1 ¼ teaspoons salt
1 ½ teaspoons seasoned pepper
1 teaspoon sugar
1 tablespoon olive oil

1
In large pot of boiling water, cook prepared green beans for about 7 minutes or until crisp-tender.
2
Drain and immerse in ice water for 5 minutes to stop cooking process.
3
Completely cool and drain well.
4
In large pot of boiling water, cook potatoes until tender.
5
Repeat cooling procedure with potatoes.
6
In small skillet heat olive oil.
7
Add onions and 1/4 teaspoon (dash) salt and saute until just softened.
8
Place beans in large serving bowl.
9
Add potatoes and onion.
10
In small bowl, whisk together oil, vinegars, garlic salt, seasoned pepper and sugar.
11
Pour dressing over vegetables; toss gently to coat.
12
Cover and refrigerate 2 hours, stirring or tossing a few times while chilling.
13
Remove salad from refrigerator about 30 minutes before serving; toss just before serving.
14
Taste and adjust seasonings.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 12 lbs fresh green beans, trimmed and cut in half crosswise, 6 small red potatoes, cubed, 1 small purple onion, halved lenghthwise and thinly sliced, ¼ cup vegetable oil, and more.

Yes, Green Bean and Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Green Bean and Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions