Dilly Green Bean Potato Salad
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Dilly Green Bean Potato Salad -- a go-to summer salad!


Potato Salad was never my favorite at picnics. I'm sorry....it just wasn't! I never cared for the store-bought mayo and big chunks of boiled egg. It also never seemed very "healthy" to eat, even before I understood what "healthy" looked like.


Then I encountered warm version potato salads, made with homemade dressings from quality olive oil (heart healthy too!). I look forward to summer picnics and family gatherings, where I have the opportunity to share one of these salads, that also makes a beautiful presentation. Even if you are a Miracle Whip + egg potato salad gal (or guy), please give my potato salad recipes a try and let me know what you think in the comments below!

This is super quick to make in a pressure cooker. Directions included in the recipe.

Dilly Green Bean Potato Salad

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When choosing your ingredients, use home-grown, grass-fed and organic ingredients whenever possible.


2 lbs potatoes, (red or Yukon), washed, do not peel, cut in ¾” pieces (Yield: 6 cups)

8 oz fresh or frozen green beans, ends trimmed, cut in 1” pieces (Yield: 1 ½ cups)

2 TBSP finely chopped red onion



6-8 TBSP cold pressed extra virgin olive oil* (Use the larger amount of oil if salad is not going to be eaten immediately)

2 TBSP stoneground mustard

2 Tbsp lemon juice, freshly squeezed, or white wine vinegar

2 tsp garlic, freshly pressed (or to taste)

1 ½ tsp dill weed (or 1 TBSP fresh, chopped)

1 ½ tsp sea salt, or to taste

½ tsp pepper, freshly ground



  1. Prepare potatoes and green beans as directed.

  2. Stovetop Method: Cook potatoes in heavy pot, covered, with minimal amount of water (~ 1 ½ cups) for about 10-15 minutes, or until potatoes are fork tender, stirring a time or two. Drain. Put in 4-quart-sized bowl and cover to keep warm. Using the same pot, add ½ cup water, bring to a boil and add the cut green beans, stir, cover and cook for 5 minutes or to desired doneness.

  3. Quick Cooker Pressure Cooker Method: Add 1 cup water and a steaming basket to the Quick Cooker inner pot. Cook cubed potatoes on Steam setting for 4 minutes; release pressure instantly. Remove potatoes and drain. Add 1 cup fresh water to the inner pot and place green beans on the steaming basket. Cook 2 minutes on Steam setting; release pressure instantly. Remove green beans.

  4. While potatoes are cooking, prepare the dressing: In a 2-cup bowl or measuring cup, add the olive oil, mustard, lemon juice, garlic, dill weed, salt and pepper. Whisk together until blended (or use stick blender). Pour this over the warm potatoes and stir gently to coat.

  5. Remove the green beans from the stove, drain well, and add to the potatoes along with the red onion. Let cool slightly before stirring gently to incorporate.

  6. Delicious served slightly warm or at room temperature. Refrigerate leftovers and enjoy the next day as a cold potato salad.

  7. Serve on a beautiful bed of fresh greens, together with grilled chicken, beef, burgers or hot dogs, or cold cut deli sandwiches.


Serving Yield:


This recipe makes 6 cups of potato salad. You can double it to serve a large group. This is typically served freshly made (warm). Leftovers can be refrigerated to enjoy on the second or third day.

Enjoy a variety of potato salad recipes throughout the summer!