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Potato and green bean salad gets a savory upgrade with crispy bacon, golden roasted potatoes, and a creamy dressing perfect for summer cookouts.
Why I Love This Salad Recipe
Potato salad is one of those dishes that sparks lots of fond memories: summer nights, Sunday dinners with the family, or helping Mom prep for a potluck at church.
But I’m always adjusting recipes in the kitchen, and this green bean version is one of those fun, flavorful spins that just makes sense for summer. Roasted potatoes instead of boiled ones bring an amazing depth of flavor, and when paired with fresh garden green beans and a homemade dressing with herbs and honey, it’s everything I want in a side dish.
I love the texture of this salad. The potatoes have a crisp exterior while still retaining a creamy interior. The green beans stay bright and snappy, and crispy bacon adds a savory richness that makes every bite incredible. It’s easy to make ahead, travels well, and honestly, sometimes I opt to eat it as a main dish.
Here are a few reasons to love this recipe:
- Perfect for summer: Ideal for potlucks, cookouts, or a light dinner on the patio/porch.
- Golden roasted potatoes: Creamy on the inside with irresistible crisp edges.
- Fresh green beans: A pop of color and satisfying crunch.
- Savory bacon goodness: Adds hearty flavor and smokiness to every bite.
- Homemade herby dressing: A zippy mix of Dijon, whole grain mustard, honey, and fresh herbs that brings it all together.
Potato and Green Bean Salad Ingredients
You’ll need a handful of simple ingredients that come together for this perfectly fresh side dish. Here are some of the important ones and why they’re in this recipe:
- Gold potatoes roast in the oven to bring out a creamy interior and golden crisp edges.
- Green beans bring a fresh, crisp contrast to the dish. If you’re making this in early spring, you could totally swap the green beans for asparagus!
- Bacon adds savory, smoky flavor and a hearty crunch.
- Scallions bring a mild, light flavor and some seasonal brightness.
- Mayonnaise and Dijon mustard form the tangy, rich, and creamy base of the dressing.
- Whole grain mustard offers a pop of texture and depth.
- Honey balances the dressing with gentle sweetness.
- Fresh parsley and fresh dill add classic herb flavors to this summer salad.
- Fresh mint is unique, but it adds a refreshing, slightly unexpected twist.
The full amount of each ingredient can be found in the recipe card below.
How to Make This Potato Salad
This easy recipe comes together in 4 simple steps:
Step 1: Roast the potatoes: Cut gold potatoes into bite-sized pieces, toss with olive oil, salt, and black pepper, and roast at 425°F on a parchment-lined sheet for 25–30 minutes until golden and just fork-tender.
Step 2: Add the green beans: Toss trimmed, sliced beans with oil, salt, and black pepper, then add to the potatoes during the last 5-7 minutes of roasting until bright green and crisp-tender. Let cool.
Step 3: Prepare the dressing: Whisk together mayo, both mustards, honey, lemon juice, and herbs.
Step 4: Assemble: Toss the roasted veggies with bacon and spring onions, pour on the dressing, and chill before serving.
Recipe Tips
- Roast, don’t boil: Roasting intensifies flavor and keeps the texture firm, not mushy. It also reduces the amount of water in the dish.
- Room temperature is key: Let ingredients cool before adding the dressing to keep it creamy.
- Season in layers: Salt potatoes and beans before roasting to build flavor.
- Make-ahead: This salad tastes even better after a few hours in the fridge, which makes it perfect for prepping ahead.
Frequently Asked Questions
Yes! In fact, this salad tastes even better after a few hours in the fridge. Just be sure everything is cooled to room temperature before mixing with the dressing to maintain the creamy texture.
Yukon gold potatoes are ideal. They roast beautifully, holding their shape with a creamy interior. Red potatoes or fingerlings would also be great alternatives.
Of course. While the bacon adds savory depth, the salad is still flavorful without it. To keep it vegetarian, leave it out or substitute with roasted chickpeas or roasted almonds for crunch.
Serving and Storage
To serve: Serve chilled. Garnish with extra herbs for a fresh pop of color and flavor. This dish is perfect as a side for grilled chicken, burgers, or even as the main dish.
Note: Since this is a mayo-based dish, avoid leaving it at room temperature for more than 1-2 hours, especially on warm days.
To store: Store in an airtight container in the fridge for up to 3 days. The flavors deepen and meld the longer it sits, making it even better the next day (seriously!).
More Side Dish Recipes
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Potato and Green Bean Salad
Ingredients
- 2 lb gold potatoes cut into ½-inch cubes
- 2 lb trimmed green beans cut into thirds
- 2 tbsp olive oil separated
- kosher salt
- freshly ground black pepper
- 6 scallions chopped
- 12 oz bacon cooked and chopped
For the dressing
- ¾ cup mayonnaise
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 1 tbsp honey
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tbsp chopped fresh dill
- ¼ cup chopped fresh parsley
- 1 tbsp chopped fresh mint
Instructions
- Preheat the oven to 425°F.
- Prepare the potatoes: Add the potatoes to a large bowl. Drizzle with 1 tbsp olive oil and toss to evenly coat them in the oil. Spread on a parchment-lined baking sheet. Sprinkle with salt and black pepper. Roast until the potatoes are beginning to brown and tender when a knife is inserted, 25-30 minutes.2 lb gold potatoes, 2 tbsp olive oil, kosher salt, freshly ground black pepper
- Prepare the green beans: While the potatoes are roasting, add the green beans to the previously used large bowl. Drizzle with the remaining 1 tbsp oil, sprinkle with salt and black pepper, and toss to combine. When the potatoes are done roasting, add the green beans to the sheet pan with the potatoes. Return to the oven and roast until the green beans are crisp-tender, 5-7 minutes. Remove and set aside, and cool to room temperature.2 lb trimmed green beans, 2 tbsp olive oil
- Make the dressing: In a bowl, combine the mayonnaise, lemon juice, Dijon mustard, whole-grain mustard, honey, salt, black pepper, dill, parsley, and mint. Whisk and set aside.¾ cup mayonnaise, 1 tbsp lemon juice, 1 tbsp Dijon mustard, 1 tbsp whole-grain mustard, 1 tbsp honey, ½ tsp kosher salt, ½ tsp freshly ground black pepper, 2 tbsp chopped fresh dill, ¼ cup chopped fresh parsley, 1 tbsp chopped fresh mint
- Assemble: In a large bowl, combine the cooled potatoes, green beans, scallions, bacon, and dressing. Toss to combine and pour into a serving dish. Cover and refrigerate. Once chilled, serve.6 scallions, 12 oz bacon
Nutrition
Styling: Addelyn Evans | Photography: Dera Burreson
