green bean new potato recipe

Written ByJenny Smyth Posted on
green bean new potato recipe
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The Best green bean new potato recipe

I’ve been making this green bean and new potato recipe for years, and it’s always a hit with my family. It’s a simple yet flavorful dish that’s perfect for a weeknight dinner or a special occasion.

The combination of tender green beans and new potatoes, tossed in a savory sauce, is a winner in my book. I love that this recipe is easy to make and requires minimal ingredients, making it a great option for busy weeknights when I need to get dinner on the table quickly.

My kids love helping me in the kitchen, and this recipe is one of their favorites because it’s fun to watch the potatoes and green beans transform into a delicious meal. As an added bonus, this recipe is also relatively healthy, with plenty of fiber and vitamins from the vegetables and lean protein from the sauce.

I like to serve this dish with a side of crusty bread or over rice to soak up all the juices. It’s a comforting and satisfying meal that never fails to please my family.

Green Bean and New Potato Salad with Lemon Dijon Vinaigrette

Green Bean and New Potato Salad with Lemon Dijon Vinaigrette

4.5 from 1943 votes

This bright and satisfying side dish combines tender new potatoes and crisp green beans tossed in a tangy lemon Dijon vinaigrette. It is perfect for picnics, barbecues, or a light summer meal.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Salad

1 pound new potatoes, halved
8 ounces fresh green beans, trimmed and cut into 2-inch pieces
1/4 cup thinly sliced red onion
2 tablespoons chopped fresh parsley

For the Vinaigrette

3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 small clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper

👨‍🍳Directions

1Place the halved new potatoes in a large pot and cover with cold water by 1 inch.
2Add a generous pinch of salt, then bring to a boil over high heat.
3Reduce the heat to medium and simmer for 12 to 15 minutes, until the potatoes are tender when pierced with a fork but not falling apart.
4While the potatoes cook, fill a large bowl with ice water and set aside.
5In the same pot used for potatoes or a separate pot, bring 4 cups of water to a rolling boil.
6Add the green beans and cook for 2 to 3 minutes, until they turn bright green and are crisp-tender.
7Drain the green beans immediately and transfer them to the ice water bath to stop the cooking process.
8Let them sit for 2 minutes, then drain well and pat dry with a clean kitchen towel.
9Drain the cooked potatoes and let them cool slightly in the colander for about 5 minutes.
10Transfer the warm potatoes to a large mixing bowl.
11In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until emulsified.
12Taste and adjust seasoning if needed.
13Add the blanched green beans, sliced red onion, and chopped parsley to the bowl with the potatoes.
14Pour the vinaigrette over the top and toss gently until everything is evenly coated.
15Serve warm or at room temperature.

🔧Equipment

Large pot
Colander
Large bowl
Small bowl
Whisk
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 11g💛Saturated Fat: 1.5g❤️Cholesterol: 0mg🧂Sodium: 320mg🌾Total Carbs: 34g🥦Dietary Fiber: 5g🍬Sugars: 4g🥩Protein: 5g

📝Notes

For added protein, top with crumbled feta cheese or toasted almonds. This salad can be made a few hours ahead and kept refrigerated; bring to room temperature before serving.

Watch Video Of How Green Bean and New Potato Salad with Lemon Dijon Vinaigrette Works

This green bean and new potato recipe is always a good idea for any occasion. It works perfectly for family gatherings because it is easy to make ahead and everyone loves the simple buttery taste.

I often bring it to potlucks and holiday dinners, and it never fails to get compliments. For storage, keep leftovers in an airtight container in the fridge for up to three days.

To reheat, warm them in a skillet over medium heat with a little extra butter or olive oil. You can also serve them cold in a salad with a light vinaigrette for a different twist.

This recipe is versatile and dependable, and I am glad to have it in my regular rotation.

❓ Frequently Asked Questions About Green Bean and New Potato Salad with Lemon Dijon Vinaigrette

What type of potatoes are best for this recipe?

New potatoes, also known as baby potatoes, are ideal for this recipe because they’re small, tender, and have thin skins that cook quickly. You can use either red or white new potatoes, whichever you prefer.

Can I use frozen green beans instead of fresh?

While fresh green beans are always preferred, frozen green beans will do in a pinch. Just thaw them according to package instructions before using.

How do I prevent the potatoes from becoming too mushy?

To prevent the potatoes from becoming too mushy, be sure to cook them until they’re just tender but still firm in the center. Overcooking will make them unappetizing.

Can I add other vegetables to this recipe?

Yes, you can definitely add other vegetables to this recipe if you like. Some options include diced carrots, sliced bell peppers, or chopped zucchini. Simply add them to the pan with the green beans and potatoes during the last few minutes of cooking.

What if I don’t have any chicken broth on hand?

If you don’t have chicken broth on hand, you can substitute it with water or another low-sodium broth. However, keep in mind that the flavor may not be as rich and savory as it would be with chicken broth.

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