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A beautiful combination of comforting potatoes and the crispness of tender green beans mixed together with a tangy vinaigrette. It’s super delicious when it’s served warm! Self-control is key with this salad side dish. I couldn’t stop eating it and I 100% guarantee you won’t either!
OMG one of the best salads I’ve created. I’ve always wanted to do a warm potato and green bean salad. I saw a few recipes for it a long time ago. Those are now lost when I did a massive clean out of my printed recipes binder from when I was around 23. There’s just something about mustard and potatoes that when served warm, it’s ridiculously addictive. The tanginess from the mustard and the bite from the vinegar itself just made the dish to die for. I loved the combination of soft potatoes and crisp green beans as well. I served this with my Braised Mustard Chicken. It complimented the dish. Serve this at your next BBQ or summer picnic and I’m telling you, they’ll be asking you for the recipe!
I used Grey Poupon Dijon Mustard for this recipe. I love this brand for my mustard needs. I recommend using this over other brands out there!
How to make Warm Potato & Green Bean Salad
Ready in under 30 minutes (minus the cooling), you have one of the best salads/side dishes ever created, by me, of course! (Full ingredient amounts and complete instructions are available in the recipe card down below)
- Small Red Potatoes: These hold their shape better when boiled for a potato salad. You can also use russet potatoes, just peel them! Try new potatoes as well.
- Fresh Green Beans: I personally love using fresh green beans. You can, however, use frozen green beans if you’re looking to cut time. There’s no need to thaw them! Throw them into the boiling pot when the potatoes are just about tender. Any earlier, and the beans will be mushy.
- Red Wine Vinegar, Dijon Mustard, Lemon Juice, Garlic, Extra Virgin Olive Oil: The dressing for this recipe!
- Salt and Pepper
Bring a pot of water to a boil with salt over medium-high heat. Add the potatoes and cook for a few minutes, then add in the green beans. Cook until the potatoes are fork-tender, and the green beans are crisp-tender (you can stick a fork in with little to no resistance and it still has a bite when eating). Remove from the heat. Drain, then return it to the pot. Let it stand and cool for about 15 minutes until just warm but not piping hot. Whisk together the red wine vinegar, dijon mustard, lemon juice, garlic, salt, and pepper. Slowly pour in the olive oil while whisking vigorously until thoroughly combined so it doesn’t separate. Pour the dressing into the potato and green beans. Toss to combine completely.
Tips & FAQs
- Storage: This can be kept in the fridge for up to 5 days. It’s best served the day of or the next day. Just be sure to keep it warm!
- Variations:
- Mix with some fresh chives or parsley.
- Top with cooked bacon bits.
- Mix in with diced raw red onion or sauteed yellow onions.
- Replace the red wine vinegar with balsamic to make it sweeter.
- Can I make this mayonnaise based? You can, but serve it cold instead! Omit the olive oil, reduce the vinegar amount to 2 tbsp, and use 1/4 cup of mayonnaise. The same applies to greek yogurt if you were to use that.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Warm Potato & Green Bean Salad
Ingredients
- 1 1/2 lbs small red potatoes, halved or quartered (depending on size)
- 1 lb fresh green beans, trimmed, cut into 1 1/2 inch lengths
- 1/4 cup red wine vinegar
- 2 tsp creamy dijon mustard
- 1 tbsp freshly squeezed lemon juice
- 1 garlic clove, minced or grated
- Salt & pepper, to taste
- 2 tbsp extra virgin olive oil
Instructions
- Bring a pot of water to a boil with salt over medium-high heat. Add the potatoes and cook for about 5-7 minutes, then add in the green beans. Cook until the potatoes are fork-tender, and the green beans are crisp-tender (you can stick a fork in with little to no resistance and it still has a bite when eating), about 5-7 minutes more.
- Remove from the heat. Drain, then return it to the pot. Let it stand and cool for about 15 minutes until just warm but not piping hot.
- Whisk together the red wine vinegar, dijon mustard, lemon juice, garlic, salt, and pepper. Slowly pour in the olive oil while whisking vigorously until thoroughly combined so it doesn’t separate.
- Pour the dressing into the potato and green beans. Toss to combine completely.
Notes
Storage: This can be kept in the fridge for up to 5 days. It’s best served the day of or the next day. Just be sure to keep it warm!
Variations:
- Mix with some fresh chives or parsley.
- Top with cooked bacon bits.
- Mix in with diced raw red onion or sauteed yellow onions.
- Replace the red wine vinegar with balsamic to make it sweeter.
Can I make this mayonnaise based? You can, but serve it cold instead! Omit the olive oil, reduce the vinegar amount to 2 tbsp, and use 1/4 cup of mayonnaise. The same applies to greek yogurt if you were to use that.
Nutrition Facts
Calories
148.27Fat (grams)
5.07 gSat. Fat (grams)
0.73 gCarbs (grams)
23.75 gFiber (grams)
4.06 gSugar (grams)
4 gProtein (grams)
3.63 gSodium (milligrams)
76.58 mgCholesterol (grams)
0 mgThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
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