Potato and Green Bean Salad

This potato and green bean salad is a twist on traditional potato salad. It has crunchy crisp tender green beans, potatoes, dill pickle relish for a little tang, dill, chives, onions, and a light but creamy dressing.

A potato and green bean salad with fresh dill and a light, creamy dressing.

When summer hits, the garden is producing lots of green beans and potatoes. This is a seasonal side dish that is perfect for potlucks or a 4th of July party!

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We harvest our potatoes as new potatoes to make this seasonal green bean and potato salad. New potatoes have not fully matured and are very fresh. The skins are tender and the potatoes are on the sweeter side.

Potatoes that have been cured or that are purchased from a farmers market or grocery store will also work in this recipe.

Tips for Potato and Green Bean Salad

  • Choose potatoes that are waxy, or a cross of waxy and starchy. If you’re picking up potatoes from a grocery store, choose red potatoes (waxy) or yukon gold potatoes (mix of waxy and starchy). I grow a potato called Kennebec that is in the same category as yukon gold, right in the middle of waxy and starchy. I don’t recommend using russet potatoes.
  • This potato and green bean  salad can be prepared up to 24 hours in advance and chilled in the refrigerator.
  • Add bacon for some extra protein, flavor, and crunch. Pretty much everything is better with bacon, and this salad is no exception. If preparing in advance, wait to add the bacon until just before serving.
  • Don’t skip chilling the green beans in an ice bath after blanching. It keeps them crispy and bright green.

Key Ingredients and Substitutions

All the ingredients for potato and green bean salad on a counter with each one labeled.

Potatoes– As mentioned above, waxy red potatoes are ideal but you can also use yukon gold or a similar potato.

Green Beans– The more fresh and crisp the beans are the better! Choose green beans that are perfectly mature. Older beans will be tough.

Red Onions– Red onions are best here because of their mild flavor but if you don’t have red, chopped green onions work great.

Chives– These give a light onion flavor and freshness to the salad. If you don’t have chives you can use some minced green onions.

Dill– Fresh dill is the only way to go here. If you don’t have it, omit it. Dried dill just wouldn’t be the same.

Dill pickle relish– We make our own dill pickle relish, but if you can’t find that or don’t have any chopped up dill pickles is a great substitute.

Sour Cream– If you don’t have sour cream, you can use plain greek yogurt. Alternatively, you can omit the sour cream and use all mayo instead (½ cup).

Step by Step Instructions for Potato and Green Bean Salad


Do I need to peel potatoes for this recipe?

This comes down to personal preference. I don’t peel my potatoes for this recipe but if the texture of potato skins bothers you, by all means peel away!

Can the potato and green bean salad be made dairy-free?

Yes, if you’re dairy free, use a ½ cup of mayo and omit the sour cream.

Do I need to chill the potatoes and green beans before serving?

No, you can serve this salad warm if that is preferred. However, since traditional potato salad is chilled that is the recommendation.

Potato and Green Bean Salad

A twist on traditional potato salad. It has additional crisp-tender green beans and a light and creamy dressing. This potato and green bean salad is full of fresh, seasonal ingredients!
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Servings10 people
Prep Time20 minutes
Cook Time25 minutes


  • 2.5 lbs Potatoes whole
  • 8 oz Green Beans chopped into 1/2 inch pieces
  • ¼ cup dill pickle relish
  • ¼ cup red onions minced


  • 2 Tablespoons Chives minced
  • 2 Tablespoons Dill chopped
  • ¼ cup oil
  • ¼ cup red wine vinegar
  • ¼ cup mayo
  • ¼ cup sour cream
  • 1 teaspoon salt
  • 1 teaspoon dijon mustard
  • ½ teaspoon black pepper


  • Bring a large pot of well-salted water to a boil over high heat. Add whole potatoes and cook for about 20 minutes until tender and easily pierced with a fork. Drain the potatoes in a colander and rinse with cold water. Place on a tray to cool at room temperature or in the refrigerator.
  • While the potatoes cook, mix together the dressing. In a medium bowl, whisk together chives, dill, oil, red wine vinegar, mayo, sour cream, salt, dijon mustard, and black pepper. Place in the refrigerator to chill and allow the flavors to meld.
  • Fill a medium bowl with ice and water, set aside. Next, fill a large pot few inches of water and bring to a boil (I use the same one I cooked the potatoes in). Add the green beans and cook for 30 seconds to 1 minute or until all green beans are bright green but still crisp. Drain into a colander and immediately submerge into the prepared bowl of ice water. Set sit for at least 5 minutes. Drain.
  • Take the cooled potatoes and chop into bite size pieces, about 1 inch.
  • In a large bowl add potatoes, green beans, red onions, dill pickle relish, and dressing. Stir until fully mixed. Serve immediately or chill for up to 24 hours.


  • It’s important to boil the potatoes whole. Do not cut them prior to cooking or they will get watered down and mushy.
  • Don’t skip the ice water bath for the green beans, it keeps them bright green and crunchy.
  • You can substitute chopped dill pickles for the dill pickle relish if needed.
  • Add chopped cooked bacon for a little extra flavor. Everything’s better with bacon, right? 


Calories: 194kcal | Carbohydrates: 21g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 177mg | Potassium: 511mg | Fiber: 3g | Sugar: 3g | Vitamin A: 372IU | Vitamin C: 24mg | Calcium: 39mg | Iron: 1mg

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Recipe Rating


  1. What an interesting twist to regular potato salad! I am definitely intrigued! And I love the new blog design!

  2. 5 stars
    This was delicious! Loved the tangy dressing.
    I just found your blog and youtube channel and I have been devouring them almost as fast as this salad!