Warm Potato and Green Bean Salad

This Warm Potato and Green Bean Salad is crisp, tender, and full of zesty flavor. Tossed in a vibrant whole grain mustard dressing, it’s the perfect quick and easy side dish — no fuss needed, just toss and serve!

Course Salad, Side Dish

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 298kcal

Author Julia Maz

Ingredients

Salad Ingredients

1,5 lb baby potatoes, unpeeled
1 lb fresh green beans

Dressing Ingredients

4 tbsp olive oil
1 tbsp whole grain mustard
2 tbsp lemon juice
3 cloves garlic, minced
¾ tsp dried oregano
½ tsp salt, or to taste
¼ tsp black pepper, or to taste

US Customary - Metric

Instructions

Thoroughly wash the baby potatoes, leaving the skins on. Place them in a pot, cover with cold water, add a generous pinch of salt, and bring to a boil. Cook for about 15–20 minutes, or until fork-tender but not overcooked. Drain the water and let them rest for 2–3 minutes.
1,5 lb baby potatoes, unpeeled
While the potatoes are cooking, trim the ends of the green beans. Drop them into a pot of boiling salted water for 3–4 minutes until Al Dente. Immediately transfer the beans into a bowl of ice-cold water for 1 minute to lock in that vibrant color, then drain and pat dry.
1 lb fresh green beans
In a large, deep salad bowl, combine the olive oil, fresh lemon juice, whole grain mustard, minced garlic, dried oregano, salt, and black pepper. Whisk vigorously with a fork until the dressing becomes smooth and glossy.
4 tbsp olive oil, 1 tbsp whole grain mustard, 2 tbsp lemon juice, 3 cloves garlic, minced, ¾ tsp dried oregano, ½ tsp salt, or to taste, ¼ tsp black pepper, or to taste
Cut the warm potatoes into neat halves lengthwise. Add the potato halves and the crisp green beans into the salad bowl right on top of the prepared dressing.
Gently toss everything from the bottom up using salad servers or spatulas, making sure every piece is beautifully coated in the dressing while keeping the potatoes intact. Enjoy warm!

Video

Notes

🔀 Recipe Variations

🌿 Try other herbs. Swap the dried oregano for dried thyme, Italian seasoning, or fresh dill and parsley.

🧅 Add some crunch. Toss in finely sliced red onion, shallots, or chopped green onions for a sharp, fresh bite.

🥔 Change the potatoes. Use Yukon Gold or red potatoes cut into bite-sized chunks if you don’t have baby potatoes on hand.

🥙 Make it a meal. Bulk it up by tossing in some cooked chickpeas, white beans, or serving it alongside a grain bowl.

❄️ Storage & Reheating of Warm Potato and Green Bean Salad

This salad keeps beautifully and tastes fantastic the next day as the flavors continue to meld together.

🥶 Storage

Store leftovers in an airtight container in the fridge for up to 3 days.

🔁 Reheating

Enjoy cold straight from the fridge, or let it sit on the counter for 15–20 minutes to reach room temperature.

If you prefer it warm, microwave leftovers for 30–45 seconds just to take the chill off without losing the crisp texture of the green beans.

Nutrition