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Easy Green Bean & Potato Salad | Classic Family Recipe

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A tangy, old-fashioned green bean and potato salad made with simple pantry ingredients—perfect for summer potlucks, holidays, and family reunions.

Classic green bean and potato salad made with red potatoes, fresh green beans, and red onion in a white serving bowl on a marble countertop.
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If you’re looking for a no-mayo potato salad that tastes even better after chilling, this classic green bean and potato salad is it. Made with tender red potatoes, crisp green beans, and a bright vinegar dressing, this dish has been passed down through generations for a reason. It’s light, flavorful, and always the first bowl emptied at gatherings.

Why You’ll Love This Green Bean & Potato Salad

  • No mayonnaise – perfect for warm weather
  • Make-ahead friendly (even better the next day)
  • Classic, old-fashioned flavor
  • Budget-friendly and simple ingredients
  • Ideal for potlucks, picnics, and holidays
Flat lay of ingredients for green bean and potato salad including red potatoes, fresh green beans, red onion, lemon, herbs, oil, and vinegar on a marble surface.
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Ingredients

Salad

  • 2 lbs red potatoes (about 6 medium), cubed
  • 1 lb fresh green beans, trimmed and halved
  • 1 small red onion, halved and thinly sliced
  • ¼ cup chopped fresh mint (optional, but lovely)

Dressing

  • ½ cup canola oil
  • ¼ cup white wine vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper

How to Make Green Bean & Potato Salad

Step 1: Cook the Potatoes & Green Beans

Place cubed potatoes in a large pot and cover with water. Bring to a boil, then reduce heat and cook uncovered for 10–15 minutes until tender.
During the last 4 minutes of cooking, add the green beans. Drain well and let cool slightly.

Step 2: Assemble the Salad

Transfer the potatoes and green beans to a large bowl. Add the sliced red onion and chopped mint (if using).

Whisking a lemon vinaigrette dressing in a glass bowl on a marble countertop for green bean and potato salad.
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Step 3: Make the Dressing

In a small bowl, whisk together oil, white wine vinegar, lemon juice, salt, garlic powder, and pepper until fully blended.

Step 4: Toss & Chill

Pour dressing over the salad and gently toss until evenly coated. Cover and refrigerate for at least 2 hours before serving to allow flavors to develop.

Tips for the Best Flavor

  • Don’t overcook the potatoes—tender but firm is ideal
  • Slice onions very thin for a milder bite
  • Chill overnight for the best flavor
  • Toss gently to keep potatoes intact

Variations & Add-Ins

  • Add crispy bacon bits for a savory twist
  • Swap mint for fresh parsley or dill
  • Use apple cider vinegar for a slightly sweeter tang
  • Add hard-boiled eggs for a heartier salad

Make-Ahead & Storage

This salad is perfect for making ahead. Store covered in the refrigerator for up to 3 days. Stir gently before serving.

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Classic green bean and potato salad made with red potatoes, fresh green beans, and red onion in a white serving bowl on a marble countertop.
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Classic Green Bean & Potato Salad (No Mayo)

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  • Author: Chrissi | firsthomelovelife.com
  • Total Time: 35 minutes
  • Yield: 8–10 SERVINGS 1x
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Description

This classic green bean and potato salad is a light, tangy side dish made with tender red potatoes, crisp green beans, and a simple lemon vinaigrette. No mayonnaise, easy to make ahead, and perfect for summer potlucks, holidays, and family dinners.

Ingredients

Scale

Salad

  • 2 lbs red potatoes (about 6 medium), cubed

  • 1 lb fresh green beans, trimmed and halved

  • 1 small red onion, thinly sliced

  • ¼ cup fresh mint, chopped (optional)

Dressing

  • ½ cup canola oil

  • ¼ cup white wine vinegar

  • 2 tablespoons lemon juice

  • 1 teaspoon salt

  • ½ teaspoon garlic powder

  • ¼ teaspoon black pepper

Instructions

  1. Place cubed potatoes in a large pot and cover with water. Bring to a boil, then reduce heat and cook uncovered for 10–15 minutes until just tender.

  2. During the last 4 minutes of cooking, add the green beans. Drain well and allow to cool slightly.

  3. Transfer potatoes and green beans to a large serving bowl. Add the sliced red onion and mint, if using.

  4. In a small bowl, whisk together the oil, white wine vinegar, lemon juice, salt, garlic powder, and pepper until fully blended.

  5. Pour the dressing over the salad and gently toss to coat.

  6. Cover and refrigerate for at least 2 hours before serving.

Notes

  • This salad tastes even better after chilling overnight.

  • Slice the red onion very thin for a milder flavor.

  • Fresh parsley or dill can be substituted for mint.

  • Prep Time: 15 MINUTES
  • Cook Time: 20 MINUTES
  • Category: SIDE DISH | SALAD
  • Method: BOIL
  • Cuisine: American

Did you make this recipe?

Share a photo and tag me @ihearthomesteading! I can’t wait to see what you’ve made!

Frequently Asked Questions

Can I use frozen green beans?

Fresh is best for texture, but frozen can work if fully thawed and well drained.

Is this potato salad served cold or warm?

Traditionally served chilled, but it can also be enjoyed slightly warm.

Can I substitute the oil?

Yes—light olive oil works well, though canola keeps the flavor neutral.

Final Thoughts

This classic green bean and potato salad is the kind of recipe that never goes out of style. Simple, nostalgic, and incredibly flavorful, it’s the perfect side dish for everything from backyard barbecues to holiday tables.

If you love old-fashioned recipes that stand the test of time, this one deserves a permanent spot in your rotation.

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