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Potato and Green Bean Salad

Helen T. Patterson
A creamy, hearty, and refreshing potato and green bean salad tossed with smoky bacon, crisp vegetables, and a tangy herb dressing. Perfect for cookouts, picnics, or meal prep.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Salad, Side Dish
Cuisine American, Summer Cookout
Servings 8

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.