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Green Bean and Potato Salad

For family reunions, my mom would make everybody's favorite green bean and potato salad. Now I'm the one who brings it. —Connie Dicavoli, Shawnee, Kansas
  • Total Time
    Prep: 15 min. Cook: 20 min. + chilling
  • Makes
    10 servings


  • 2 pounds red potatoes (about 6 medium), cubed
  • 1 pound fresh green beans, trimmed and halved
  • 1 small red onion, halved and thinly sliced
  • 1/4 cup chopped fresh mint, optional
  • 1/2 cup canola oil
  • 1/4 cup white vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper


  • Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender, adding green beans during the last 4 minutes of cooking. Drain.
  • Transfer potatoes and green beans to a large bowl; add onion and, if desired, mint. In a small bowl, whisk dressing ingredients until blended. Pour over potato mixture; toss gently to coat. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts
3/4 cup: 183 calories, 11g fat (1g saturated fat), 0 cholesterol, 245mg sodium, 19g carbohydrate (2g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2-1/2 fat, 1 starch.

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Average Rating:
  • shawnba
    Jan 30, 2020

    We loved this simple salad. It’s a great side to accompany any meat. It is easy, colorful and tasty! VFE

  • aug2295
    Aug 15, 2015

    I liked the green beans in this,since it made the starch and veggie together so no extra dishes to make. Ithought the dressing was tasty but this needed something to add a wow factor.