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

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!

DeniseBC May 14, 2011

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!

MaryB2 May 11, 2010

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!

Bayhill February 20, 2008

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