Marinated Green Bean & Red Potatoes Salad

Total Time
Prep 30 mins
Cook 15 mins

This is my favorite summer salad recipe. I make the day before because it tastes better the second day when the flavors blend (and they blend nicely!). It's a very pretty salad that you'll be proud to serve.

Ingredients Nutrition


  1. Bring water to boil in 2 Dutch ovens (can do separately if you only have 1).
  2. Add green beans to one; reduce heat to medium& cook, covered, 8 minutes or until beans are crisp-tender.
  3. Remove beans with slotted spoon.
  4. Add potatoes to other Dutch oven.
  5. Cook, covered, 12 to 15 minutes or until potatoes are tender.
  6. Remove potatoes; drain.
  7. Combine vinegar, oil, lemon juice, garlic, honey, salt, dill weed, thyme, and pepper in medium bowl; whisk to combine.
  8. Add green beans and potatoes; stir to combine.
  9. Cover and refrigerate up to 2 days, stirring occasionally.
  10. To complete recipe, garnish with tomato wedges.
Most Helpful

5 5

I'm jumping on the bandwagon about how good this is. I got a late start, so it only marinated for about 4 hours before we had it for supper and it was great. I know it will be even better tomorrow in my lunch. Thanks for a great recipe to use both the green beans and the red potatoes I got this week!

5 5

Another fanastic recipe and one I will reach for first in my recipe box. It compliments any entree dish. Loved it! Perfect for summer entertaining, so delicious and nutritious!

5 5

Delicious! We really enjoyed the wonderful combination of flavors in this salad. It definitely is better when allowed to marinate overnight. I made as written except that I chunked up the tomatoes and added them with the rest of the ingredients so they could marinate overnight as well. I will be making this salad frequently in the summer when I always have an overabundance of green beans and tomatoes from my garden. Thank you for sharing this is definitely a keeper!