Green Bean & Potato Salad

The theme for Monday Posts in June is Salads.

All types of salads – although there are only 4 Mondays we shall try for variety.

The only similarity is that they will be ‘side’ salads, rather than main course salads. Those will come later.

I usually serve this salad warm…. but the recipe serves 4 so we have leftovers.

The leftovers, whether for a quick lunch or leisurely picnic, are always served cold.

It’s flexible.

You can find more Lettuce & Vegetable Salads and / or Pasta & Grain Salads by clicking the links.

If you are just looking for Salad Dressings…..

To Pin Click Green Bean & Potato Salad


Green Bean & Potato Salad

This is good served warm, room temp or right from the fridge, making it a great salad for picnics.

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Salad


  • 4 potatoes, medium, cut (see notes)
  • 8oz (250gr) green beans, trimmed, cut into 1 1/2″ (4cm) lengths
  • 1 large onion, chopped
  • 1 cup chopped celery, 2 – 3 ribs
  • 4 slices bacon
  • 1/2 cup beef broth
  • 1/3 cup cider vinegar
  • 1 tbs cornstarch (corn flour, maizena) dissolved in 1 tbs water


  • Put a large saucepan, with a steamer basket inside and an inch of water, on medium – high heat.
  • Layer the potatoes in the steamer basket.
  • Add the beans on top of potatoes.
  • Cover and cook for 10 – 15 minutes after water is boiling or until done.
  • Stick a fork into a bean / potato and taste to test.
  • Remove from heat, uncover and set aside.
  • While potatoes & beans cook:
  • In large skillet fry bacon until crisp
  • Remove bacon and set aside.
  • Pour off all but 1 tbs of fat from skillet.
  • Add onions and celery, sauté until tender, about 10 minutes.
  • Add broth, vinegar and bring to boil.
  • Dissolve cornstarch in water and slowly stir into skillet until thick.
  • Add cooked potatoes, beans, and stir gently to combine.
  • Add bacon, crumbled, and stir gently.
  • Serve hot, warm or room temperature.


Potatoes: Slice the long way, first in half, then in half again.  Now slice (the short way) about 1/4 inch thick. Bite-size.


  • Serving Size: 1/4 recipe
  • Calories: 314
  • Sugar: 6.6 g
  • Sodium: 307.3 mg
  • Fat: 11.6 g
  • Saturated Fat: 3.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 44.1 g
  • Fiber: 7.7 g
  • Protein: 9.1 g
  • Cholesterol: 18.5 mg
Green Bean and Potato Salad

That’s it!

5 thoughts on “Green Bean & Potato Salad”

  1. You know, I’m going to have to try this one! I make this, sans celery, in a frying pan with some butter, garlic and diced onion added as a side dish in the winter, but I like this. It’s lighter. Nicer for the summer and that way, we can still have it because we both like it a lot.

    • I love German Hot Potato Salad… and I love beans. This is my easy combo. The hubs is ambivalent about the beans but he loves this.

  2. I LOVE potato salad! Our favourite one is a cross between German potato salad and North American potato salad. Green beans are a must. And oil cured black olives (Nyons if we can get them, Moroccan if the Nyons olives are unavailable – as they usually are). And radishes, if the radishes are still good. And dill. And parsley. And red onion. We’ve never thought to add bacon to it though. Good idea!

    When I was little, our potato salad was decidedly simpler: it consisted of new potatoes, miracle whip (we loathed mayonnaise in those days), chives from the garden, and salt & pepper.

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