When you need a reliable side dish that feels just as welcome at a picnic as it does next to a weeknight roast, this Potato and Green Bean Salad fits the bill. With a medley of tender vegetables and a bright, herby dressing, it’s the kind of recipe you’ll reach for in every season.
Not every recipe needs to come with a long family story. Some just earn a permanent spot in your rotation by being practical, reliable, and tasty. This Potato and Green Bean Salad is one of those dishes. It’s a simple mix of tender potatoes, crisp green beans, sweet carrots, and roasted tomatoes all tossed in a light, herbal dressing.
I first made it just to use up some things I had on hand, and over time it’s become a regular on our weeknight menus. It’s easy to prep ahead, holds up great at room temperature, and fits in just as nicely at a potluck as it does beside roasted chicken for Sunday supper.
Ingredient Notes
- Tomatoes — Roasting the tomatoes results in a deep sweetness that adds some richness to the salad. If you have garden tomatoes on hand, they’re the best!
- Fresh Dill and Parsley — They add freshness to the earthy potatoes and carrots. I prefer fresh, but you can substitute dried. Just reduce the quantity by about two-thirds.
- Olive Oil — Use a good quality olive oil since it forms the base of the dressing. You’ll taste it in every bite.
- Frozen Green Bean and Carrot Mix — A convenient shortcut that saves chopping time. If you prefer fresh, you can absolutely use them, just blanch until tender-crisp.
Recipe Success Tips
- Cutting the potatoes into uniform pieces helps them cook evenly.
- Using fresh dill and parsley adds fresh, bright flavor to the salad.
- Combine the vegetables and dressing while everything is still warm. The warm ingredients soak up the dressing better, giving the salad more flavor right from the start.
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How to Make Potato and Green Bean Salad
- Cut the potatoes into 1-inch pieces. Boil the potatoes in salted water until fork tender, but not mushy (approximately 10-15 minutes).
- While the potatoes cook, roast the tomatoes and red onion until softened (about 15 minutes).
- When the potatoes are done, use a slotted spoon to remove them from the water.
- Drop the frozen veggies into the same water, bring it back to a boil, reduce the heat, and simmer for about 6 minutes.
- Mince the garlic as finely as possible and place it in a serving bowl.
- Add the cooked tomatoes and onion along with the herbs.
- Add the potatoes, veggies, olive oil, and salt. Gently toss together and serve.
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Recipe
Potato and Green Bean Salad
Ingredients
- 1 pound small red and white potatoes cut into 1 inch pieces
- 2 small tomatoes
- ½ red onion sliced
- 8 ounces frozen mixed baby beans and carrots
- 1 clove garlic minced
- 2 tablespoons dill chopped
- 2 tablespoons parsley chopped
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
Instructions
- Cut the potatoes into 1-inch pieces. Boil the potatoes in salted water until fork tender, but not mushy (approximately 10-15 minutes).1 pound small red and white potatoes
- While the potatoes cook, roast the tomatoes and red onion until softened (about 15 minutes).2 small tomatoes, ½ red onion
- When the potatoes are done, use a slotted spoon to remove them from the water.
- Drop the frozen veggies into the same water, bring it back to a boil, reduce the heat, and simmer for about 6 minutes.8 ounces frozen mixed baby beans and carrots
- Mince the garlic as finely as possible and place it in a serving bowl.1 clove garlic
- Add the cooked tomatoes and onion along with the herbs.2 tablespoons dill, 2 tablespoons parsley
- Add the potatoes, veggies, olive oil, and salt. Gently toss together and serve.3 tablespoons olive oil, 1/2 teaspoon kosher salt
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Sure! Fresh ones would be great. I just happened to have that bag of frozen mixed beans and carrots so that’s what I used. It’s a really good recipe.
I just bought fresh green beans. Could I substitute those for the frozen ones in this recipe?? It looks wonderful!!!
Neena
Now if I can just find someone to cook it for me! Looks great.