Zesty Green Bean Potato Salad

I’ve been making this green bean potato salad on repeat lately, and I’m pretty sure the fresh dill is what makes it so addictive. There’s something about tender potatoes and crisp green beans tossed together with a bright, lemony dressing that just works perfectly for any gathering. Trust me, this is going to become your new go-to side dish!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1350
• Protein: 28-34 g
• Fat: 48-56 g
• Carbohydrates: 185-200 g

Ingredients

For the salad:

• 12 cups potatoes (cut into 1-inch cubes for even cooking)
• 8 cups green beans (trimmed and cut into 2-inch pieces)
• 1/2 large red onion (thinly sliced)
• 5 scallions (chopped)
• 1/4 cup fresh dill (roughly chopped)

For the dressing:

• 1 lemon (zested and freshly squeezed)
• 1/3 cup extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 1/2 tsp sea salt
• 1/2 tsp fresh cracked black pepper

Step 1: Prepare Mise en Place and Start Cooking Potatoes

• 12 cups potatoes
• 8 cups green beans
• 1/2 large red onion
• 5 scallions
• 1/4 cup fresh dill
• Sea salt for cooking water

Cut potatoes into 1-inch cubes and place in a large pot, then cover with cold salted water.

Bring to a boil over high heat.

While the potatoes cook, trim the green beans and cut into 2-inch pieces, then thinly slice the red onion and chop the scallions and fresh dill.

Having everything prepped before the potatoes finish ensures you can work quickly once they're tender.

Step 2: Cook Green Beans with Potatoes

• Cooked potatoes from Step 1
• Green beans from Step 1

When the potatoes are just tender (about 12-15 minutes depending on size), add the prepared green beans to the same pot and boil for exactly 5 minutes.

The beans should be bright green and tender-crisp, not soft.

Drain both vegetables in a colander and let them sit for a minute to release excess moisture—this prevents a watery salad.

Step 3: Build the Vinaigrette

• 1 lemon
• 1 tsp Dijon mustard
• 1 1/2 tsp sea salt
• 1/2 tsp fresh cracked black pepper
• 1/3 cup extra virgin olive oil

While the vegetables drain, whisk together the lemon juice, lemon zest, Dijon mustard, sea salt, and black pepper in a small bowl.

Slowly drizzle in the olive oil while whisking constantly to emulsify the dressing.

I find whisking by hand helps me feel when the vinaigrette comes together perfectly, creating a creamy texture rather than an oily one.

Step 4: Assemble and Dress the Salad

• Cooked potatoes and green beans from Step 2
• Sliced red onion from Step 1
• Vinaigrette from Step 3
• 5 scallions from Step 1
• 1/4 cup fresh dill from Step 1
• 2 tbsp apple cider vinegar

Transfer the warm drained potatoes and green beans to a large serving bowl.

Add the sliced red onion and pour the vinaigrette over the vegetables while they're still warm—this allows them to absorb the dressing better.

Gently toss everything together, then fold in the chopped scallions and fresh dill just before serving.

I recommend adding the fresh herbs last so they stay vibrant and don't bruise from too much tossing.

Zesty Green Bean Potato Salad

Delicious Zesty Green Bean Potato Salad recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 10 servings

Calories: 1275

Ingredients Method

Ingredients

  

For the salad

• 12 cups potatoes (cut into 1-inch cubes for even cooking)
• 8 cups green beans (trimmed and cut into 2-inch pieces)
• 1/2 large red onion (thinly sliced)
• 5 scallions (chopped)
• 1/4 cup fresh dill (roughly chopped)

For the dressing

• 1 lemon (zested and freshly squeezed)
• 1/3 cup extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 1/2 tsp sea salt
• 1/2 tsp fresh cracked black pepper

Method

 

1. Cut potatoes into 1-inch cubes and place in a large pot, then cover with cold salted water. Bring to a boil over high heat. While the potatoes cook, trim the green beans and cut into 2-inch pieces, then thinly slice the red onion and chop the scallions and fresh dill. Having everything prepped before the potatoes finish ensures you can work quickly once they're tender.
2. When the potatoes are just tender (about 12-15 minutes depending on size), add the prepared green beans to the same pot and boil for exactly 5 minutes. The beans should be bright green and tender-crisp, not soft. Drain both vegetables in a colander and let them sit for a minute to release excess moisture—this prevents a watery salad.
3. While the vegetables drain, whisk together the lemon juice, lemon zest, Dijon mustard, sea salt, and black pepper in a small bowl. Slowly drizzle in the olive oil while whisking constantly to emulsify the dressing. I find whisking by hand helps me feel when the vinaigrette comes together perfectly, creating a creamy texture rather than an oily one.
4. Transfer the warm drained potatoes and green beans to a large serving bowl. Add the sliced red onion and pour the vinaigrette over the vegetables while they're still warm—this allows them to absorb the dressing better. Gently toss everything together, then fold in the chopped scallions and fresh dill just before serving. I recommend adding the fresh herbs last so they stay vibrant and don't bruise from too much tossing.