Green Bean-and-New Potato Salad

This may be prepared the night before and stored in the refrigerator.

Yield: Makes 8 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Cook Time:
Prep Time:


  • 2 pounds new red potatoes, quartered
  • 1 teaspoon salt
  • 2 qt. water
  • 2 tablespoons salt
  • 2 pounds thin fresh green beans, trimmed
  • Rosemary Vinaigrette


  1. 1. Bring new potatoes, 1 tsp. salt, and water to cover to a boil in a Dutch oven; cook 18 to 20 minutes or until potatoes are tender. Drain and let cool.
  2. 2. Bring 2 qt. water and 2 Tbsp. salt to a boil in a Dutch oven; add beans. Cook 6 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.
  3. 3. Combine green beans and potatoes in a large bowl. Pour Rosemary Vinaigrette over green bean mixture, tossing to coat. Cover and chill until ready to serve.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Green Bean-and-New Potato Salad Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy