When the warm weather hits, all I want is a refreshing and hearty potato salad. This potato and green bean salad is a combo of two of my favorite things — tender baby potatoes and crisp green beans tossed in a zesty Dijon vinaigrette. It’s bright, satisfying, and finished with a sprinkle of creamy feta for that perfect salty bite. Whether you’re serving it at a backyard barbecue, packing it for a picnic, or enjoying it as a light lunch, this easy side dish is sure to become a seasonal staple.
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Potato and Green Bean Salad Recipe
I’ve never been a fan of traditional mayo-heavy potato salads—if you’ve tried my classic potato salad without mayo, you already know that. This recipe takes the same fresh approach with perfectly tender potatoes, crisp-tender green beans, and a punchy vinaigrette made with Dijon mustard, red wine vinegar, olive oil, and a touch of honey for balance. If you’re looking for more light but flavor-packed summer sides, you’ll also love my grilled zucchini salad and lemon orzo salad with feta.
Fresh chives bring a pop of color and herby flavor, while crumbled feta adds that creamy, salty finish I love. It’s the kind of dish that feels just right for spring and summer—great for backyard BBQs, potlucks, or even as a make-ahead lunch.
Key Ingredients
See the recipe card below for the remaining ingredients and quantities.
Recipe
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Potato and Green Bean Salad
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Ingredients
- 1 pound baby yellow or red potatoes, cut in half
- ½ pound green beans, trimmed and cut into 3 inch pieces
- ⅓ cup crumbled feta cheese
Vinaigrette
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- ¼ cup extra virgin olive oil
- 1 tablespoon honey
- ¼ cup fresh chives, chopped
- Salt & black pepper to taste
Instructions
- Place baby yellow or red potatoes, cut in half, in a large saucepan or Dutch oven and cover with water by about 1 inch. Add kosher salt to the water. Bring to a boil over high heat, then reduce to medium and simmer for 10–12 minutes, or until the potatoes are almost tender.1 pound baby yellow or red potatoes
- Add trimmed green beans, cut into 3-inch pieces, to the pot with the potatoes. Cook for an additional 5 minutes or until the green beans are bright green and just tender.½ pound green beans
- Drain the potatoes and green beans and transfer them to a large mixing bowl.
- In a small bowl or jar, whisk together Dijon mustard, red wine vinegar, extra virgin olive oil, honey, and chopped fresh chives. Season with salt and black pepper to taste.1 tablespoon Dijon mustard, 1 tablespoon red wine vinegar, ¼ cup extra virgin olive oil, 1 tablespoon honey, ¼ cup fresh chives, Salt & black pepper to taste
- Pour about half of the vinaigrette over the warm potatoes and green beans. Toss gently with a large spoon to coat. Store the remaining vinaigrette in the fridge for up to a few weeks.
- Top the salad with crumbled feta cheese, and finish with a sprinkle of flaky sea salt and fresh cracked black pepper, if desired. Serve warm or at room temperature. Enjoy!⅓ cup crumbled feta cheese
Sarah's Tips
- Make a head and let the flavors meld together in the fridge.
- Store in the fridge for up to 4 days.
Video
Instructions
- Step 1: In a small bowl or jar, whisk together the Dijon mustard, red wine vinegar, extra virgin olive oil, honey, and chopped fresh chives—season with salt and black pepper to taste.
- Step 2: Boil the potatoes, and add the green beans to the pot for the last 5 minutes. Drain the potatoes and green beans and transfer them to a large mixing bowl. Pour about half of the vinaigrette over the warm potatoes and green beans. Toss gently with a large spoon to coat. Store the remaining vinaigrette in the fridge for up to a few weeks. Top with your desired garnish. Serve warm or at room temperature. Enjoy!
Sarah's Top Tips
- I always cut my potatoes into bite-sized pieces before boiling them—this helps them keep their shape and makes the salad easier to eat. Just be sure to cut them as evenly as possible so they cook at the same rate.
- For the best texture in potato salad, go with small, thin-skinned varieties that hold their shape well after cooking. I used a mix of red and yellow potatoes in this recipe, but white or fingerling potatoes also work beautifully.
- Tossing the potatoes and green beans with the vinaigrette while they’re still warm helps them soak up all that tangy flavor. I always pour on just enough to coat, then save the rest for another day—it’s too good to waste!
- Keep a close eye on the green beans—5 minutes is usually perfect. You want them bright green with a little snap.
Serving Suggestions
I’ll be making this for all my summer get-togethers this year to go alongside burgers, hot dogs, and any other grilled favorites. It’s the kind of side that goes with everything and never feels too heavy, especially on a hot day. It pairs beautifully with grilled chicken, sausages, salmon, or even a simple sandwich if you’re keeping things casual. I’ve even packed it up for picnics and beach days—it travels well and tastes great cold or at room temperature. Honestly, I’ll probably snack on it all day as well.
Storage & Reheating
This salad actually gets better as it sits. If you have the time, let it chill in the fridge for 30 minutes to an hour before serving. The flavors meld, and it tastes even more delicious cold or at room temperature. Keep stored in the fridge for up to 4 days.
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