Marinated Potato and Green Bean Salad

"This is a warm marinated salad that I make often. It is so good! I often make a meal of just this salad by itself, and some good bread. I hope you will give it a try, you won't be disappointed It is colorful as well as tasty and travels well too because of no mayo. It is best served warm or room temperature."
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by A Very Messy Cook photo by A Very Messy Cook
Ready In:




  • Combine all dressing ingredients in a small bowl and whisk until well combined.
  • Gently boil new potatoes in a saucepan until potatoes are tender. Drain and set aside.
  • Steam green beans in a steamer basket until tender.
  • Drain under cold water to stop cooking. Set aside.
  • Cut warm potatoes into quarters and add all vegetables and potatoes to a medium bowl.
  • Pour all the dressing over the potatoes and vegetables and mix gently to combine.
  • Add salt and pepper to taste and serve this salad warm or room temperature.
  • ENJOY!

Questions & Replies

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  1. We love this! I've tried many green bean-and-potato salads over the years, but they never turned out very good. This is perfect. Have made it 3 times now, once as our entire dinner. Last night was for company, served with bbq chicken -- everyone loved it. I made it about noon and let it sit on the counter (covered) all day. Gave the wonderful marinade time to really infuse the beans & potatoes. Just a note: there is quite a bit of dressing. You could probably cut at least 1/4 of the amounts and still be fine. Thanks for a great recipe!
  2. What a great side dish for dinner! I made it last night and didn't change a thing - it is delightful with just alittle tang to the taste. I made the dressing ahead of time and let it sit, then mixed it with the potatoes and beans and kept them warm in the oven to meld the flavors for about 30 minutes.This will be a favor with us. Carole in Orlando
  3. Great recipe! I have made this twice now and the second time I did modify it a little in a way which I felt took it from delicious to sublime!I sauted half a finely diced yellow onion with some sliced prosciutto ( parma ham ) and stirred this through the salad with some diced roasted red peppers ( as opposed to raw ). As was suggested by others, I halved the oil and vinegar but added the other dressing ingredients in the full quantities as listed. To the dressing I also added half a teaspoon of sugar. Thanks for the recipe . It will definately be a BBQ party regular around here.
  4. This dish looks great on the table and tastes even better. A nice tangy flavor and the lack of mayonnaise makes it a much healthier option than standard potato salads. Made it 2hrs b4 dinner then when dinnertime came only had to cook chicken on grill as salad served as my starch and veggie for the night! Made the clean-up time so much easier! Thanks so much!
  5. It states marinated but there were no marinating instructions. However, it could be stood as long as people like. It certainly wasn't marinated here,it didn't last that long. Was having a salad spread, wanted potato salad (usually with mayo involved here) & saw this in my inbox. I used whole french beans (cut up finely as a UK supermarket has found needles in long beans recently). I used Red-skin potatoes, don't think I've seen baby ones, but they have white flesh unlike your picture, nor are they as firm but they are perfectly acceptable. You said sweet red bell pepper, I didn't know if this was different from a standard one (only 1 choice of 'bell' pepper in the UK - called just 'peppers') so I used 2 long pointy peppers that said 'sweet' on the pack. Also, onions; apart from red onion & shallots, there are onions (of various sizes) & (tiny) pickling onions in the supermarkets - they both have brown skins & white flesh, neither are sweet! I ended up using a shallot. I've often wished the US was a lot closer as you have a lot more variations, some British farmers have been told not to grow certain varieties of tomatoes & they are dying out. I managed to make an acceptable version of this for lunch. I will make more later as the dressing quantity is about 1 Pint. Some other time I will try with tarragon like another reviewer mentioned. I will also make with dry-roast cumin seeds when I make an 'Indian' spread.


  1. Delicious. Had for dinner tonight, and we gobbled it up. Only change I made was to use white balsamic vinegar instead of red wine vinegar. Followed other reviewers\' suggestions and didn\'t use all of the dressing. Will save the rest for a green salad. This would be great for a buffet table or tailgate since no refrigeration is necessary. Thanks, Theresa P, for an easy and tasty recipe. Will definitely make again.



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