Yukon Gold with Green Beans Potato Salad

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Yukon Gold with Green Beans Potato Salad


Yukon Gold with Green Beans Potato Salad


Yukon Gold and Green Beans Potato Salad


How many ways are there to make potato salad?

Many many ways.

Such as Lindy’s Family Potato Salad, or this recipe for a Low-Fat Potato Salad.

But one of my favorite potato salads is this recipe for Yukon Gold with Green Beans Potato Salad. Why? It’s a great salad to make in the dog days of summer because it sits very well and is actually better the next day; so it can be made in the cool of the morning.

It’s also great for a picnic since it has no mayonnaise in it.

And we all know mayo + sun = no no.

Yukon Gold with Green Beans Potato Salad


  • 2 pounds small yukon gold potatoes
  • 8 ounces green beans, trimmed and cut into two inch pieces
  • 1 large shallot, chopped
  • 1/2 cup finely sliced celery, use the inside stalks and some of the leaves
  • 1 generous teaspoon Dijon mustard
  • 1/8 cup white balsamic or champagne vinegar
  • 1/2 cup extra virgin olive oil
  • salt and freshly ground pepper, to taste
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons minced fresh dill


Step 1

Put the potatoes in a large pot; cover with water and boil until tender, about 15 minutes. Drain and allow to cool. When cool enough to handle; peel them and cut them into bite sized pieces.

Step 2

Meanwhile, bring a saucepan of water to a boil; add the green beans and cook them until crisp tender, about 5 minutes. Drain and immediately plunge into ice water to stop the cooking process and maintain their bright green color.

Step 3

In a small bowl, combine the mustard and vinegar. While whisking, slowly add the oil, whisk until fully emulsified.

Step 4

In a large bowl, combine the potatoes and green beans; season generously with salt and pepper. Pour the dressing over and mix well; add the fresh herbs and mix to incorporate. Cover and refrigerate at least a couple of hours, all day or over night is best; stirring occasionally.

Remove from refrigerator at least 1 hour before serving.


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