Green Bean Potato Salad

This is a recipe that has been in our “recipes to try” list for a while. Emily had found it in Peter Berley’s cookbook, The Modern Vegetarian Kitchen, and I randomly picked it so I could have something made in advance for a quick camping overnighter. It’s become a routine to have at least one dish that’s prepared in advance – some might called this being prepared or being OCD, but hungry is not typically an experience I’m looking for when I get outdoors.

The original recipe calls for floury potatoes like baking or red potatoes, but I made it with yellow-fleshed waxy potatoes like Yukon Golds. This makes the salad much more like a tossed vegetable salad with a vinaigrette than a typical creamy-textured potato salad. It was surprisingly light for a starchy salad and the green beans gave it a nice crunch. For those of you who don’t like red onions or raw onions, don’t fret. The chopped onions get soaked in a hot water bath, and then tossed with apple cider vinegar. This takes the pungency out of the onions and makes them slightly pickled, which is really a lovely addition to the salad.

I can’t say I was prepared for first-come first-serve campground we chose to be completely packed upon our arrival. Luckily, we found a semi-secluded pirate camping spot, and we still managed to have a perfectly wonderful evening under the stars.

Green Bean Potato Salad with Honey Lemon Vinaigrette


4 servings

Prep Time / Cook Time


Activity Guide

Car Camping, Day Trip, Picnic


  • 4 pounds Yukon Gold or other waxy potatoes, quartered
  • 2 cups green beans
  • 1/2 large red onion, thinly sliced
  • 1 tablespoon apple cider vinegar
  • 2 tablespoon lemon juice
  • 1 tablespoon whole grain dijon mustard
  • 1 garlic clove, chopped
  • 1 teaspoon honey
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper (original recipe's recommendation- we put close to 1 teaspoon)


  • Cutting board
  • Knife
  • Large bowl
  • Large pot
  • Small bowl
  • Strainer
  • Whisk
  • Plate
  • Ice


  1. Prepare an ice bath by placing ice in a bowl with cold water.
  2. Put a big pot of very salty (3 tbsp) water on to boil. Add the green beans and cook until just tender- 2-3 mins. Then put them directly into the ice bath.
  3. Take 1 cup of boiling water and pour it over the onions in a small bowl, and cover that with a plate for 15 minutes.
  4. Add the potatoes to the boiling water after the green beans are out, and cook till tender, about 12 minutes.
  5. Drain the onions and toss them with the vinegar, salt and pepper.
  6. Whisk the ingredients for the vinaigrette together in a large bowl. Then add all the veggies, and toss to coat.
  7. Eat straight from the bowl (warm or cold).

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