This potato and green bean salad is a fresh twist on a classic side dish, bringing together roasted golden potatoes, crisp-tender green beans, and smoky bacon for a satisfying bite.
The creamy herb dressing adds brightness while keeping the salad wholesome and filling.
Packed with fiber, vitamins, and protein, it’s a balanced dish with good fats and low saturated fat.
Perfect for meal prep, cookouts, or quick weeknight dinners, it’s hearty yet refreshingly light.
Potato and Green Bean Salad
Equipment
- 1 large mixing bowl
- 1 Baking sheet (lined with parchment paper)
- 1 sharp knife
- 1 cutting board
- (1) Whisk
- 1 Small mixing bowl (for dressing)
- 1 Large serving dish
Ingredients
For the Salad:
- 2 lb 900 g gold potatoes, cut into ½-inch cubes
- 2 lb 900 g green beans, trimmed and cut into thirds
- 2 tbsp olive oil divided
- 1 tsp kosher salt to taste
- ½ tsp freshly ground black pepper to taste
- 6 scallions chopped
- 12 oz 340 g 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 fresh dill chopped
- ¼ cup fresh parsley chopped
- 1 tbsp fresh mint chopped
Instructions
- Preheat and Prepare for Roasting: Begin by setting your oven to 425°F (220°C) so it reaches the right temperature while you prep the vegetables. Line a large baking sheet with parchment paper—this prevents sticking and makes cleanup quick. Having your oven and pan ready in advance ensures smooth cooking without delays.
- Season and Roast the Potatoes: Place the diced gold potatoes (about ½-inch cubes for even cooking) into a large mixing bowl. Drizzle 1 tablespoon of olive oil over them, then sprinkle generously with kosher salt and a few turns of freshly ground black pepper. Toss everything well so each potato piece is evenly coated—this helps them roast to golden perfection. Spread the potatoes in a single layer on the prepared baking sheet. Roast in the oven for 25–30 minutes, or until the potatoes are lightly browned on the edges and tender when pierced with a fork or knife. Stir once halfway through roasting for even browning.
- Prepare and Roast the Green Beans: While the potatoes are roasting, add the trimmed and cut green beans to the same large mixing bowl (no need to wash—it picks up leftover potato seasoning). Drizzle with the remaining 1 tablespoon olive oil, sprinkle lightly with salt and black pepper, and toss until all the beans are coated. Once the potatoes are nearly done, carefully add the green beans directly onto the sheet pan, mixing slightly with the potatoes. Return the pan to the oven and roast for an additional 5–7 minutes, just until the beans turn bright green, tender, and slightly crisp. Remove the pan and allow the vegetables to cool to room temperature before assembling the salad.
- Cook and Prepare the Bacon: While the vegetables are roasting, cook the bacon until crisp. You can pan-fry it in a skillet over medium heat, bake it in the oven, or use an air fryer—choose whichever method you prefer. Once cooked, place the bacon on paper towels to remove excess grease, then chop it into bite-sized pieces. Crispy bacon adds a smoky, salty crunch that elevates the salad’s flavor.
- Chop the Fresh Aromatics: Prepare the scallions and herbs while waiting for the vegetables to cool. Thinly slice the scallions, chop the fresh dill, parsley, and mint, and set them aside. Using fresh herbs instead of dried gives the dressing a bright, garden-fresh flavor that balances the richness of the bacon and mayonnaise.
- Make the Creamy Herb Dressing: In a medium-sized mixing bowl, combine ¾ cup mayonnaise, 1 tablespoon lemon juice, 1 tablespoon Dijon mustard, 1 tablespoon whole-grain mustard, 1 tablespoon honey, ½ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Whisk until smooth and creamy. Finally, fold in the chopped dill, parsley, and mint. The dressing should be thick, tangy, and slightly sweet with a refreshing herbal finish. Taste and adjust seasoning if needed.
- Assemble the Salad: Once the roasted potatoes and green beans have cooled to room temperature, transfer them to a large serving bowl. Add in the chopped scallions, crispy bacon pieces, and pour the creamy dressing over the top. Gently toss everything together, making sure all the vegetables are evenly coated with the flavorful dressing. Stir carefully to avoid breaking the potatoes into mush.
- Chill and Serve: For the best flavor, cover the salad with plastic wrap or a lid and refrigerate it for at least 30 minutes to 1 hour before serving. This allows the flavors to meld and the dressing to slightly thicken. Serve chilled as a refreshing side dish for summer cookouts, family dinners, or meal prep lunches.
Notes
- Roasting the potatoes instead of boiling gives them a golden crispness and deeper flavor.
- Adding green beans at the end of roasting keeps them vibrant, crisp-tender, and not overcooked.
- Fresh herbs like dill, parsley, and mint add brightness that balances the creamy dressing.
- The dressing can be made a day in advance to save prep time.
- Bacon adds smoky crunch, but you can substitute with turkey bacon or even omit for a vegetarian version.
- This salad tastes best chilled, allowing flavors to meld together.
Chef’s Secrets for Best Results
The key to making this potato and green bean salad unforgettable is timing and texture.
Cutting the potatoes into even cubes ensures they roast consistently without some pieces being undercooked while others fall apart.
Always add the green beans toward the end of roasting to maintain their crispness and bright green color.
For extra depth, roast the potatoes with their skins on—they add a subtle earthiness and more fiber.
When preparing the dressing, whisk the mustards and lemon juice first before adding the mayonnaise; this creates a smoother, more emulsified texture.
Lastly, allow the salad to cool before mixing in the dressing—this prevents it from becoming watery and helps the creamy coating cling better to the vegetables.
Serving Suggestions for Every Occasion
This salad is incredibly versatile and works as both a side dish and a light main course.
It pairs beautifully with grilled meats like chicken, steak, or salmon, making it an ideal addition to summer cookouts or picnics.
For a lighter meal, serve it alongside fresh bread or a leafy green salad.
It also makes a satisfying lunch when prepared in advance and stored in single-serving containers.
Because of its balance of protein, fiber, and fresh herbs, it’s hearty enough to stand alone yet complements a wide variety of dishes on the table.
Storage Tips for Maximum Freshness
To keep the salad fresh, store it in an airtight container in the refrigerator for up to 3–4 days.
For the best texture, refrigerate it at least 30 minutes before serving to allow the flavors to blend.
If you’re making it ahead, store the dressing separately and toss it with the potatoes and beans just before serving to prevent sogginess.
Bacon is best added just before serving to maintain its crunch, but if it’s already mixed in, it will still lend smoky flavor even if it softens.
Avoid freezing this salad, as mayonnaise-based dressings can separate and lose their creamy consistency.
Frequently Asked Questions
1. Can I make this salad vegetarian?
Yes! Simply omit the bacon or replace it with a plant-based bacon alternative.
The salad remains hearty and flavorful thanks to the roasted potatoes, green beans, and herb-packed dressing.
2. How do I keep the potatoes from falling apart?
Cutting the potatoes into uniform cubes and roasting instead of boiling helps them hold their shape.
Make sure to cool them slightly before tossing with the dressing, which keeps them firm.
3. Can I use different herbs in the dressing?
Absolutely. Dill, parsley, and mint add freshness, but you can swap them with basil, tarragon, or cilantro for a different flavor profile.
Using seasonal herbs can make the recipe feel new every time.
4. What type of potatoes works best?
Gold potatoes are ideal because they hold their shape and roast to a creamy, tender texture inside with crisp edges.
However, red potatoes or fingerlings also work well as substitutes.
5. Can this salad be made ahead of time?
Yes. You can roast the potatoes and green beans, cook the bacon, and prepare the dressing a day in advance.
Store each component separately, then toss everything together before serving for the freshest flavor.
