Green Bean and Potato Salad

READY IN: 40mins
Recipe by Ambrosia for Guen

This is a nice vegetarian take on a vinegar potato salad. It's a major bonus that it uses Green Beans for me! I got the recipe from, but had to make a change as I do not eat raw onions.

Top Review by Sydney Mike

Made this up just for the 2 of us, since we both like potato salad so much ~ Really enjoyed this one, too, & the green beans gave it a nice twist, as did the use of a vinegar & oil dressing instead of mayo! I'll definitely be making this one again! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]

Ingredients Nutrition


  1. In large pot of boiling water, cook prepared green beans for about 7 minutes or until crisp-tender. Drain and immerse in ice water for 5 minutes to stop cooking process. Completely cool and drain well.
  2. In large pot of boiling water, cook potatoes until tender. Repeat cooling procedure with potatoes.
  3. In small skillet heat olive oil. Add onions and 1/4 teaspoon (dash) salt and saute until just softened.
  4. Place beans in large serving bowl. Add potatoes and onion. In small bowl, whisk together oil, vinegars, garlic salt, seasoned pepper and sugar. Pour dressing over vegetables; toss gently to coat. Cover and refrigerate 2 hours, stirring or tossing a few times while chilling. Remove salad from refrigerator about 30 minutes before serving; toss just before serving. Taste and adjust seasonings.

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