new potato and green bean salad

Name: New Potato and Green Bean Salad
Prep time: 1 h
Yield: 6
Cuisine: American
Ingredients: ## DRESSING; 1/4 cup(s) balsamic vinegar; 2 tablespoon(s) Dijon mustard; 2 tablespoon(s) fresh lemon juice; 1 clove(s) garlic, minced; 1 dash(es) Worcestershire sauce; 1/2 cup(s) extra-virgin olive oil; salt and pepper, to taste; ## SALAD; 1 1/2 pound(s) small red skinned potatoes; 3/4 pound(s) haricot verts or other green beans, stems trimmed; 1 small red onion, coarsely chopped; 1/4 cup(s) chopped fresh basil; 1/4 cup(s) pine nuts (optional)

(2 RATINGS)

310 Pinches 10 Photos

Toni Farris

West Des Moines, IA

Updated on Jul 29, 2025

When invited to summer picnics or BBQs, this is the dish I'm always asked to bring along. Hope you enjoy as much as I do.

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New Potato and Green Bean Salad in a bowl.

Blue Ribbon Recipe

This potato and green bean salad is a delicious side dish for summer. It's a nice twist to traditional potato salad for a barbecue, and a great side for grilled meat or poultry. The balsamic dressing is tangy from the vinegar, Dijon mustard, and fresh lemon juice. It pairs nicely with the tender red potatoes and crisp fresh green beans. We liked the crunch of the red onion and pops of basil flavor throughout. If you add the optional pine nuts, they add a nice nutty flavor to the dish. Enjoy this wonderful salad warm or cold.

— The Test Kitchen

prep time 1 Hr

cook time

method Stove Top

yield 6 serving(s)

Ingredients

DRESSING
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 dash Worcestershire sauce
1/2 cup extra-virgin olive oil
salt and pepper, to taste
SALAD
1 1/2 pounds small red skinned potatoes
3/4 pound haricot verts or other green beans, stems trimmed
1 small red onion, coarsely chopped
1/4 cup chopped fresh basil
1/4 cup pine nuts (optional)

How To Make new potato and green bean salad

Step 1

For the dressing, whisk the balsamic vinegar, Dijon mustard, lemon juice, garlic, and Worcestershire sauce in a medium bowl.

Step 2

Gradually whisk in the olive oil.
Step 3

Season to taste with salt and pepper. Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and re-whisk before using.
Step 4

For the potato salad, steam potatoes until tender. Cool and cut into quarters.
Step 5

Cook green beans in a large pot of salted boiling water until crisp-tender, about 5 minutes. Drain and cut in half.
Step 6

Combine green beans, potatoes, onion, basil, and optional pine nuts in a large bowl.
Step 7

Add dressing.
Step 8

Toss to coat. Season with salt and pepper. This can be prepared up to 4 hours ahead of time.
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