Southern Style Potato and Green Bean Salad with Mustard Dressing
A fresh, no-cook Southern style potato and green bean salad tossed in a tangy mustard dressing. Perfect as a quick and easy side dish for lunch or a light dinner, combining tender potatoes and crisp green beans for a harmonious texture and Southern flavor.
Ingredients
Check ingredients as you go.
- Mustard Dressing
- Salad
- Garnish
- Seasoning
Let’s make it
Salad
Prepare the potatoes by thoroughly washing and thinly slicing them into rounds. Place the sliced potatoes in a large bowl.
Salad
Trim the ends from the fresh green beans and cut them in half crosswise into 1 to 2-inch pieces. Add the green beans to the bowl with potatoes.
Salad
If using, add finely diced red onion and thinly sliced celery to the potato and green bean mixture for added crunch and flavor.
Mustard Dressing
In a separate small bowl, whisk together yellow mustard, apple cider vinegar, olive oil, minced garlic, and honey if using, until well combined to create the mustard dressing.
Salad
Pour the mustard dressing over the potatoes and green beans. Gently toss all ingredients together until evenly coated with the dressing.
Seasoning
Season the salad with salt and freshly ground black pepper to taste. Adjust seasoning and dressing amount as preferred for optimal flavor balance.
Garnish
Sprinkle chopped fresh parsley over the top as a garnish before serving. Serve immediately or chill for 15 minutes to allow flavors to meld for a slightly cooler salad.
Tips & notes
For an even quicker prep, buy pre-sliced baby red potatoes and pre-trimmed green beans from your store. Mixing the salad and letting it rest in the fridge for 15 minutes enhances the flavors. The salad can be gently tossed again before serving if ingredients settle.
Saving it for later
Store leftovers in an airtight container in the refrigerator. Consume within 3 days for best freshness. Stir gently before serving leftovers as dressing may settle or separate.
Reheating
This salad is best served cold or at room temperature. If refrigerated, take it out 10-15 minutes before serving to allow flavors to come to room temperature; no reheating needed.
