New Potato and Green Bean Salad Recipe

Name: New Potato and Green Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ teaspoon salt, for water; 6 -7 medium red potatoes, unpeeled (about 2 lbs.); 12 lb fresh green beans, trimmed; ½ cup chopped red onion; 4 -5 fresh basil leaves, slivered; 3 tablespoons chopped fresh flat leaf parsley; salt; pepper; ¼ cup red wine vinegar; 2 teaspoons Dijon mustard; 1 tablespoon fresh lemon juice; 1 garlic clove, minced; ¼ teaspoon Worcestershire sauce; Tabasco sauce, to taste; ½ teaspoon sugar; ¼ teaspoon salt; fresh ground black pepper; ½ cup olive oil

Servings: persons

½ teaspoon salt, for water
6 -7 medium red potatoes, unpeeled (about 2 lbs.)
12 lb fresh green beans, trimmed
½ cup chopped red onion
4 -5 fresh basil leaves, slivered
3 tablespoons chopped fresh flat leaf parsley
salt
pepper
¼ cup red wine vinegar
2 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
1 garlic clove, minced
¼ teaspoon Worcestershire sauce
Tabasco sauce, to taste
½ teaspoon sugar
¼ teaspoon salt
fresh ground black pepper
½ cup olive oil

1
Make the dressing: in a bowl, combine all the ingredients except the oil.
2
Slowly whisk in the oil; cover and refrigerate until ready to use.
3
Make the salad: In a saucepan, bring enough salted water to cover potatoes to a boil.
4
Add in potatoes, decrease heat to med-low and gently boil until tender, about 20 minutes.
5
Drain and rinse under cold water to stop the cooking process; drain again; set aside to cool.
6
When cool, cut potatoes into bite-size pieces and place in a large bowl.
7
Add beans to the same saucepan with water to cover; bring to a boil; decrease heat to medium; cook beans until tender crisp, about 5 minutes.
8
Drain under cold water to stop the cooking process; pat dry, cut in half, and add to the bowl with the potatoes.
9
Add in onion, basil, and parsley; toss with Dijon dressing; season to taste with salt and pepper.
10
Cover and refrigerate at least 6 hours; serve cold or at room temperature.

886

kcal

Calories

Fat

137

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 18 ingredients. The key ingredients include: ½ teaspoon salt, for water, 6 -7 medium red potatoes, unpeeled (about 2 lbs.), 12 lb fresh green beans, trimmed, ½ cup chopped red onion, and more.

Yes, New Potato and Green Bean 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!

New Potato and Green Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions