Creole Green Bean and Potato Salad
A bright, tangy salad combining tender green beans and waxy potatoes in a vinegar-based mustard dressing with garlic, red onion, and celery. The Creole seasoning adds warmth and depth. Serve at room temperature as a side dish for barbecues, picnics, or casual dinners. This version balances acidity with fresh vegetables and optional ingredients for texture variation.
Ingredients
- ½ cup light olive oil or salad oil, canola, vegetable, sunflower, or safflower
- ⅛ cup apple cider vinegar
- 1 tablespoon freshly squeezed lemon juice
- ½ tablespoon Creole or brown mustard
- 1 tablespoon granulated sugar
- ¼ teaspoon Creole or Cajun seasoning(optional)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- ¼ teaspoon crushed red pepper flakes(optional)
- 1 pound fresh green beans, trimmed and snapped
- 2 teaspoons salt, for cooking
- 1 pound tiny new potatoes or small red or yellow potatoes, unpeeled, scrubbed
- 1 medium clove garlic, grated
- ½ cup red onion, minced
- ¼ cup celery, minced
- ¼ cup red sweet bell pepper or pimentos, chopped or well-drainedyellow or orange bell pepper1:1vegetable
different sweetness
- ¼ cup mushrooms, jarred or canned, sliced(optional)
- 1 cup grape or cherry tomatoes, halved(optional)
Instructions
- 1
Whisk together oil, vinegar, lemon juice, mustard, sugar, optional Creole seasoning, salt, pepper, and optional red pepper flakes in a small saucepan.
- 2
Heat dressing to dissolve sugar, then set aside to cool.
- 3
Bring a large pot of water to a rolling boil with salt.
- 4
Add green beans and return to a boil.
- 5
Boil for 4 to 6 minutes to desired tenderness.
- 6
Remove beans with a slotted spoon, reserving boiling water, and transfer to a large bowl of ice water.
- 7
Pierce each whole potato once with a knife tip, then add potatoes to the boiling water.
- 8
Boil potatoes for 5 to 10 minutes depending on size, until a sharp knife easily pierces them.
- 9
Transfer cooled potatoes to the ice water with the beans.
- 10
Drain beans and potatoes well in a colander.
- 11
Place beans in a large lidded storage bowl.
- 12
Add garlic, red onion, celery, bell pepper, optional mushrooms (but not tomatoes) to the beans.
- 13
Pour cooled dressing over and toss to coat fully.
- 14
Cut potatoes into bite-sized chunks and gently fold into the salad.
- 15
Taste and adjust salt and pepper as needed.
- 16
Cover and refrigerate for several hours or overnight.
- 17
Before serving, bring to room temperature, add tomatoes if using, and stir to coat.
- 18
Serve at room temperature.
Tips
Ice bath stops cooking and preserves the bright green color and firm texture of the beans.
Make ahead and refrigerate overnight for best flavor as vegetables absorb the dressing.
Bring to room temperature before serving to enhance flavors and make the salad more appealing.
Good to Know
Covered in the refrigerator for up to 3 days. The dressing continues to penetrate vegetables, intensifying flavor.
Prepare through step 14 (fold in potatoes) and refrigerate overnight. Add tomatoes and bring to room temperature just before serving.
At room temperature as a side dish for grilled meats, fried chicken, or casual outdoor gatherings. Pairs well with cornbread or crusty bread.
Common Mistakes
Skip the ice bath to avoid mushy, drab green beans.
Don't fold potatoes gently to avoid breaking them into the dressing and turning the salad mushy.
Don't oversalt before tasting the cooled dressing to avoid an overly salty final dish.
Substitutions
different sweetness
less spicy
high confidence
FAQ
Can I make this salad ahead of time?
Yes. Prepare it through the chilling step and refrigerate overnight. The vegetables absorb the dressing beautifully. Add tomatoes and bring to room temperature just before serving.
What if I don't have Creole seasoning?
Omit it or substitute with a pinch of cayenne, paprika, and garlic powder mixed together. The salad is flavorful without it since the vinegar-based dressing provides acidity and depth.
Can I freeze this salad?
Not recommended. Freezing breaks down the texture of the vegetables and separates the dressing. Refrigerate for up to 3 days instead for best quality.