Home » All Recipes » Salad Recipes » Yellow Bean & Potato Salad

Yellow Bean & Potato Salad

Are you tired of the same old potato salad? Jazz up your salad routine with this fresh and flavorful Yellow Bean & Potato Salad! It’s loaded with flavor and freshness, and it’s tasty served warm or chilled!

A plate of potato salad with yellow beans and parsley.

This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.

I love yellow string beans, and when my husband brought home a half bushel of beans from the farmers’ market, we ate yellow beans in everything! That’s a LOT of beans!

I created this Yellow Bean & Potato Salad to use up some of those beans, and after tweaking it a few times, it’s fabulous! It’s fresh, flavorful, easy to make, and the colors really pop!

I love serving this salad warm, but the chilled leftovers are delicious, too! And, when you put the dressing on the warm potatoes, they soak up some of the flavors.

If you’re a fan of yellow beans and potato salad, give this fusion a try – it’s terrific!

Yellow Bean & Potato Salad on a black plate.

What You’ll Love About Yellow Bean & Potato Salad


  • It’s delicious AND colorful! The mix of yellow beans, red bell pepper, and green onion adds a splash of color to your plate.
  • The dressing is tangy and a bit sweet, and it ties the salad together.
  • Simple steps and readily available ingredients make this salad a breeze to whip up.
  • It’s a great use of summer-fresh produce!
A bowl of potato salad with carrots and celery.

Ingredients

  • Baby potatoes – You can use yellow or red potatoes. Cook them until just barely fork tender.
  • Olive oil
  • Sour cream
  • Yellow string beans – You can trim them and cut them or leave them whole. I like them cut into 2-inch pieces.
  • Celery stalks – Chopped celery adds crunch and texture to the salad.
  • Red or orange bell pepper – It’s so pretty in this salad! You could use any color bell pepper, but the red really stands out.
  • Green onion – Adds freshness and color. Besides, what’s a potato salad without some onion?
  • Parsley – Adds a fresh pop of flavor and some color to the top.

For the dressing:

  • Mayonnaise – Any kind of mayonnaise works.
  • Sour cream – I don’t care for salads made with just mayo. Try adding sour cream to any recipe that calls for mayo, and you’ll be amazed! It’s just as creamy but adds a tiny bit of acidity that perks up just about any dish!
  • Whole grain mustard – I like whole grain Dijon mustard, but you could use a spicier mustard, too.
  • Apple cider vinegar
  • Honey – Maple syrup would also work.
The ingredients for a zucchini soup are laid out on a marble table.

How to Make Yellow Bean & Potato Salad

  1. Boil the potatoes in salted water until they’re just fork tender, about 10 minutes. Drain and set aside.
  2. Cook the yellow beans in a pot of salted water until tender, 3-4 minutes, then drain.
  3. Add the warm potatoes, warm beans, chopped celery, red bell pepper, and green onion to a large bowl and toss to combine.
  4. Make the dressing by combining the mayonnaise, mustard, cider vinegar, and honey in a jar with a tightly fitting lid. Shake to combine.
  5. Add the dressing to the vegetables and toss to combine. Adjust the seasoning with salt and pepper and serve warm.

Step By Step Images

Chef Jenn’s Tips

  • For an even healthier version, substitute Greek yogurt for the mayonnaise in the dressing.
  • Don’t overcook the potatoes! The best salad potatoes still have a bit of firmness to them.
  • Serve the salad warm or chilled. 
  • If yellow beans aren’t available, you can use green beans.

Make It A Meal

This Yellow Bean & Potato Salad is delightful on its own but also pairs well with grilled or smoked kabobs or air fryer Honey Garlic Chicken Thighs, making it a fantastic side dish. It’s also great as a potluck salad, and this summery salad is great for BBQs, too.

Storage

This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2-3 days.

Save and Register Form


Save this recipe, and we’ll send it to your inbox. Plus, Chef Jenn will send you more great recipes every week!


A plate of potato salad with yellow beans and parsley.
Print Pin
4.94 from 76 votes

Yellow Bean and Potato Salad

Summery Yellow Bean and Potato Salad can be served warm or chilled. It's a great side salad, but is yummy at BBQs, potlucks, and more!
Course Salad, Side Dish
Cuisine American
Keyword potato salad, yellow bean and potato salad, yellow beans
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 297kcal
Author Chef Jenn

Ingredients

  • 2 pounds baby potatoes cut in half if larger
  • 3 tablespoons olive oil
  • ½ pounds yellow beans trimmed and cut into 2-inch pieces
  • 2 stalks celery diced
  • 1 cup red bell pepper diced
  • ½ cup sliced green onions white and green parts

Dressing

  • ¼ cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespooons whole grain mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey or maple syrup

Instructions

  • Boil the potatoes in salted water until they’re just fork tender, about 10 minutes. Drain and set aside.
  • Cook the yellow beans in a pot of salted water until tender, 3-4 minutes, then drain.
  • Add the warm potatoes, warm beans, chopped celery, red bell pepper, and green onion to a large bowl and toss to combine.
  • Make the dressing by combining the mayonnaise, sour cream, mustard, cider vinegar, and honey in a jar with a tightly fitting lid. Shake to combine.
  • Add the dressing to the vegetables and toss to combine. Adjust the seasoning with salt and pepper and serve warm.

Notes

Chef Jenn’s Tips

  • For an even healthier version, substitute Greek yogurt for the mayonnaise in the dressing.
  • Serve the salad warm or chilled. 
  • Experiment with different types of mustard to find your preferred flavor balance.
  • If yellow beans aren’t available, you can use green beans.

Nutrition

Serving: 1cup | Calories: 297kcal | Carbohydrates: 35g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 10mg | Sodium: 91mg | Potassium: 844mg | Fiber: 5g | Sugar: 6g | Vitamin A: 990IU | Vitamin C: 72mg | Calcium: 59mg | Iron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

By
4.94 from 76 votes (76 ratings without comment)

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.