Green Bean and Potato Salad
SERVINGS
8
PREP TIME
10 Min
COOK TIME
12 Min
For cookouts, picnics, and other summer get-togethers, this green bean and potato salad recipe is easy to prep and a crowd-pleaser. This recipe blends classic potatoes with our Whole Green Beans in a creamy, tangy dressing. We’re also big fans of this easy potato salad recipe because it’s one you can whip up the night before!
FEATURED PRODUCTS
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FULL RECIPE
Serving Size: 8
Prep Time: 10 minutes
Cook Time: 12 minutes
Green Giant product(s) used: Whole Green Beans
Lists of ingredients:
-
2 pounds Yukon Gold or red potatoes, cut into bite-sized chunks1 teaspoon salt for boiling water¾ cup mayonnaise2 Tablespoons Dijon mustard2 Tablespoons apple cider vinegar1 Tablespoon lemon juice1 teaspoon garlic powder1 teaspoon onion powder½ teaspoon salt¼ teaspoon black pepper2 Tablespoons chopped fresh dill1 can (15 ounces) Green Giant® Whole Green Beans, drained¼ cup minced red onion
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STEPS
1
Place potatoes into a large pot and cover with cold water. Add 1 teaspoon of salt and bring to a boil over medium-high heat. Cook the potatoes 10-12 minutes, until just tender. Drain and let cool at room temperature for 10 minutes.
2
In a large mixing bowl, whisk together mayonnaise, mustard, vinegar, lemon juice, garlic powder, onion powder, salt, black pepper and fresh dill.
3
Add the cooled potatoes, green beans, and onion to the bowl with the dressing. Gently fold the ingredients together until evenly coated.
4
Cover and refrigerate this potato salad and green beans for at least 1 hour before serving. Serve chilled.
TIPS & TRICKS
This cold green bean and potato salad goes well with grilled or barbequed meats and other summer outdoor-eating staples. Or make it anytime for a nourishing side to your everyday weeknight meals.
Serving Size: 8
Prep Time: 10 minutes
Cook Time: 12 minutes
Green Giant product(s) used: Whole Green Beans
-
2 pounds Yukon Gold or red potatoes, cut into bite-sized chunks1 teaspoon salt for boiling water¾ cup mayonnaise2 Tablespoons Dijon mustard2 Tablespoons apple cider vinegar1 Tablespoon lemon juice1 teaspoon garlic powder1 teaspoon onion powder½ teaspoon salt¼ teaspoon black pepper2 Tablespoons chopped fresh dill1 can (15 ounces) Green Giant® Whole Green Beans, drained¼ cup minced red onion
1
Place potatoes into a large pot and cover with cold water. Add 1 teaspoon of salt and bring to a boil over medium-high heat. Cook the potatoes 10-12 minutes, until just tender. Drain and let cool at room temperature for 10 minutes.
2
In a large mixing bowl, whisk together mayonnaise, mustard, vinegar, lemon juice, garlic powder, onion powder, salt, black pepper and fresh dill.
3
Add the cooled potatoes, green beans, and onion to the bowl with the dressing. Gently fold the ingredients together until evenly coated.
4
Cover and refrigerate this potato salad and green beans for at least 1 hour before serving. Serve chilled.
Tips & Tricks
This cold green bean and potato salad goes well with grilled or barbequed meats and other summer outdoor-eating staples. Or make it anytime for a nourishing side to your everyday weeknight meals.
