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Layered Green Bean-Red Potato Salad

Layered Green Bean-Red Potato Salad

Southern Living JUNE 2005

  • Yield: Makes 8 to 10 servings
  • Cook time: 25 Minutes
  • Prep time: 20 Minutes
  • Stand: 25 Minutes
  • Chill: 4 Hours


  • 1 1/2 cups mayonnaise
  • 1/4 cup white wine vinegar
  • 3 tablespoons sugar
  • 1 tablespoon finely chopped fresh or 1 teaspoon dried tarragon
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 pounds small red potatoes
  • 1 1/2 pounds fresh green beans, trimmed and cut into 1 1/2-inch pieces*
  • 1 teaspoon salt
  • 2 large sweet onions, cut into 1/8-inch slices and quartered


Stir together mayonnaise and next 5 ingredients in a small bowl until blended; cover and chill.

Bring potatoes and water to cover to a boil over medium-high heat; cook 10 to 15 minutes or until potatoes are fork-tender. Drain potatoes, and let stand 25 minutes at room temperature or until cool. Cut into 1/4-inch-thick slices.

Cook green beans in boiling water to cover 3 to 4 minutes or until crisp-tender; drain, and plunge into ice water to stop the cooking process. Drain and pat dry.

Layer half of potato slices in a large glass bowl; sprinkle evenly with 1/2 teaspoon salt. Layer half each of green beans and onions over potatoes; spoon half of dressing evenly over top. Repeat layers, ending with dressing. Cover and chill at least 4 hours or up to 24 hours.

*2 (12-ounce) bags fresh ready-to-cook trimmed green beans may be substituted.


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Layered Green Bean-Red Potato Salad Recipe