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Yukon Gold and Green Beans Potato Salad

Yukon Gold with Green Beans Potato Salad

This recipe for Yukon Gold with Green Beans Potato Salad is perfect for picnics as it contains no mayonnaise.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Salads, Side Dish
Cuisine American
Servings 8 servings
Calories 246 kcal


  • 2 pounds small yukon gold potatoes
  • 8 ounces green beans trimmed and cut into two-inch pieces
  • 1 large shallot chopped, or ½ cup diced red onion
  • ½ cup finely sliced celery use the inside stalks and some of the leaves
  • 1 generous teaspoon Dijon mustard
  • cup white balsamic or champagne vinegar
  • ½ cup extra virgin olive oil
  • salt and freshly ground pepper to taste
  • ½ cup chopped fresh parsley
  • 2 tablespoons minced fresh dill


  • Put the potatoes in a large pot; cover with water and boil until tender, about 15 minutes. Drain and rinse with cold water. When cool enough to handle; peel them, if desired, and cut them into bite-sized pieces.
  • 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.
  • In a small bowl, combine the mustard and vinegar. While whisking, slowly add the oil, whisk until fully emulsified.
  • 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 overnight is best; stirring occasionally.
  • Remove from refrigerator at least 1 hour before serving.


While this salad can be served immediately, it's best when allowed to set overnight in the refrigerator.


Serving: 1gSodium: 78mgFiber: 4gCalories: 246kcalPolyunsaturated Fat: 11gSaturated Fat: 2gFat: 14gProtein: 4gCarbohydrates: 28g
Keyword green bean potato salad, no mayo potato salad
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