Potato and Green Bean Salad with Corn Vinaigrette
This Potato and Green Bean Salad with Corn Vinaigrette is everything right about summer! Potatoes and beans are such a classic pairing, but this sweet corn vinaigrette takes it to a different place.
Oftentimes, the simplest dishes are the most satisfying – especially in the summer when produce is at its peak. It takes very little effort to create this flavorful and gorgeous side dish that so many will love.
And the sweet corn vinaigrette? Well, not only is it summer sunshine in every bite, but it is a sauce that you will want to use on repeat for vegetables and salads all season long.
Why I love this recipe:
Recipe Ingredients
You’ll need the following ingredients to make this Potato and Green Bean Salad:
Ingredient Notes & Substitutions
The ingredients to make this potato salad are easy to find and readily available at most any grocery store. If you’re able, I would highly recommend grabbing anything you can at your local farmer’s market for maximum flavor.
Here are a few ingredient notes:
Sweet corn: When sweet corn is in season, it is incumbent upon us to eat as much as is humanly possible! As a seasonal cook, I really only use it when it’s in season, so I go crazy and enjoy it to its fullest. There is NO SUBSTITUTE for this. Frozen or canned? NO WAY. Grab it at your local farmers market or farm stand if you can!
Green beans: Another item to grab at your local farm stand if you can. Or, if you’re lucky enough to have a garden, go pick them fresh – nothing will compare. If you’re looking for a substitute, you can use yellow wax beans to great effect. But NO frozen or canned beans for this!
Potatoes: I used small yellow potatoes in this recipe, but fingerling potatoes or even small red potatoes would make great substitutes. If you’re interested in exploring the different types of potatoes their best uses, this is a fun website to explore.
Sherry vinegar: Just the right amount of flavor and acid in my opinion, but you can also substitute an apple cider vinegar or a white wine/champagne vinegar.
Honey: Just a smidge of honey in this vinaigrette to round everything out. Maple syrup could also be used as a substitute or even a tiny bit of sugar, though not my preference. If you choose to use sugar, please do make sure it is completely dissolved.
Let’s Make Potato and Green Bean Salad with Corn Vinaigrette Together: STEP BY STEP
Be sure to check out the full recipe and ingredient list in the recipe card below
Steps 1 & 2:
Start by cutting the potatoes in half and tossing them with olive oil, chopped fresh rosemary, salt and pepper. Roast them at 425 degrees until tender when pierced with the tip of a knife – about 30 minutes.
Prep the rest of the vegetables by cutting the beans in half and cutting the corn from all 3 ears.
Steps 3 & 4:
Bring a pot of salted water to a boil and add the green beans and cook for 2-3 minutes, and then transfer them to an ice bath to stop the cooking process.
Next, blanch 2/3 of the corn kernels for 1 minute.
Steps 5 & 6:
After 1 minute of cooking, remove the corn into a bowl to cool and set aside.
To make the vinaigrette, divide the remaining 1/3 of raw corn in half. Place half of it into a bowl and smash it with the bottom of a glass to release the liquid inside. Then, prep the rest of the ingredients – finely chop the chives and the garlic.
Steps 7 & 8:
To finish the vinaigrette, add the smashed corn, the not smashed corn, garlic, chives, lemon zest and juice, vinegar, honey and olive oil together and whisk until well combined.
Then, in a large bowl, combine the roasted potatoes, blanched green beans and blanched sweet corn. Toss it all with the vinaigrette and serve.
Natalie’s Expert Tips
- Use fresh sweet corn! Do not take any shortcuts and think about using frozen or canned corn. The texture is different and the taste absolutely cannot compare.
- Don’t combine everything until you’re ready to serve. The flavor of this salad really is best when it is served fresh. If you are looking to prepare anything in advance, please see my thoughts in the FAQ section below.
- You can remove corn from the cobs in 1 of 2 ways: first, lay the cobs flat (as pictured above) and cut the kernels off or hold then cob upright and cut from top to bottom over a bowl. My preference is the first way, as the kernels don’t go flying everywhere, and it’s much easier to contain the mess.
Storage & Reheating
You should store this salad in an airtight container in the refrigerator for up to 4 days. Let the salad come to room temperature before serving any leftovers.
Frequently Asked Questions for this Potato and Green Bean Salad
I hope you love this Potato and Green Bean Salad with Corn Vinaigrette! If you make it, be sure to leave a rating so I know how you liked it!
Recipe Card
Potato and Green Bean Salad with Corn Vinaigrette
Ingredients
- 1 lb potatoes (small)
- 2 tbsp olive oil
- 1 sprig rosemary (leaves finely chopped)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 lb green beans
- 2 ears sweet corn
Corn Vinaigrette
- 1 ear sweet corn
- 1 lemon (zest and juice)
- 1 tbsp sherry vinegar
- 1 tsp honey
- 1 clove garlic (finely chopped)
- 1 tbsp chives (finely chopped)
- 1/4 cup olive oil
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 425 degrees. Cut the potatoes in half and toss with olive oil, rosemary, salt and pepper. Roast in the oven until tender when pierced with the tip of a knife – about 30 minutes.
- While the potatoes are roasting put a pot of salted water on to a boil and prep the vegetables. Cut the green beans in half and cut the kernels from all 3 of the ears of sweet corn. Divide the sweet corn into 2/3 and 1/3.
- Blanch the green beans by adding them to the boiling water and cooking for about 3 minutes. Then, shock them by adding them to a bowl of ice water to stop the cooking process. When they are cool, drain them and set them aside to dry.
- Next, add 2/3 of the sweet corn kernels to the same boiling water as the green beans and cook for 1 minute. Then, drain the kernels and set them aside.
- Make the vinaigrette. To make the vinaigrette, take the last 1/3 of raw sweet corn, and divide it in half.
- Take half of those kernels and place them into a bowl. Using the bottom of a glass, smash the kernels so that they release their milk. Then, add the other half of the kernels, along with lemon juice and zest, sherry vinegar, chopped garlic and chives, honey, salt, pepper and olive oil and stir to combine well.
- Add the roasted potatoes to a large bowl with the blanched green beans and sweet corn and then pour over the vinaigrette and toss everything well to combine. ENJOY!
Notes
- DO NOT substitute frozen or canned corn or beans! It is not at all the same salad with these substitutions.
- You can, however, substitute fingerling or small red potatoes for the yellow potatoes.
- If you are going to make this in advance, prepare all of the pieces separately and store them separately and then combine them just before serving.
- If you prep ahead of time, you might consider boiling the potatoes instead of roasting them, as the texture of caramelized potatoes isn’t the same after being refrigerated.
Nutrition
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I’m Natalie and I love to create seasonal and interesting elevated food for busy everyday real life! Dinner doesn’t have to be boring and I’m here to help. This is where busy meets delicious!
