Potato & Green Bean Salad with Mojito Lime Vinaigrette – A Fresh Summer Side Dish

Tired of heavy, mayo-based potato salads? This Potato & Green Bean Salad with Mojito Lime Vinaigrette is light, zesty, and packed with summer flavor! Crisp green beans, tender Yukon Gold potatoes, and tangy queso fresco come together with a citrusy homemade vinaigrette you’ll want to drizzle on everything. It’s a fresh twist on a classic side dish—perfect for warm-weather gatherings or a sunny lunch!

Potato & Green Bean Salad with Mojito Lime Vinaigrette – A Fresh Summer Side Dish

Say goodbye to heavy, mayo-loaded potato salads and hello to this Potato & Green Bean Salad with Mojito Lime Vinaigrette—a fresh, vibrant twist that’s perfect for warm-weather meals. With crisp-tender green beans, creamy Yukon Gold potatoes, and a zesty Mojito Lime dressing, this dish is light, tangy, and full of bold summer flavor.

The magic is in the vinaigrette: citrusy lime, a touch of mustard, and that bright punch of Mojito Lime seasoning make this salad something special. It’s easy to prep ahead, travels well for cookouts and picnics, and pairs perfectly with grilled meats, seafood, or as a standalone lunch.

A vibrant bowl of potato and green bean salad topped with queso fresco and cilantro, set on a woven placemat with fresh lime wedges and a container of Mojito Lime seasoning. Text overlay reads “Potato & Green Bean Salad with Mojito Lime Vinaigrette” with a description beneath.

🌿 Why You’ll Love It:

  • Lighter and fresher than traditional potato salads

  • Tossed in a homemade Mojito Lime vinaigrette that’s easy to love

  • Great for summer gatherings, meal prep, or weeknight dinners

  • Queso fresco adds the perfect creamy-salty finish

 


💡 Tips & Ideas:

  • No Mojito Lime seasoning? Sub with a mix of lime zest, garlic powder, dried mint, and a pinch of cayenne.

  • Want more crunch? Add sliced radishes or toasted pepitas.

  • Make it a main: Top with grilled shrimp or chicken!

 


Bookmark this one—you’ll want to make it on repeat all summer long! 

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Potato & Green Bean Salad with Mojito Lime Vinaigrette

A zesty, fresh potato salad made with green beans, queso fresco, and a citrusy Mojito Lime vinaigrette—perfect for summer picnics and cookouts!

Author
Sally Valenti
Prep Time
20 minutes
Cook Time
25 minutes
Servings
8
Category

Salads, Summer Sides

Cuisine

American

Ingredients

  • ½ small red onion, thinly sliced
  • 8 oz. fresh green beans, trimmed and halved
  • 1 lb. petite Yukon Gold potatoes, halved
  • ¼ cup white wine vinegar
  • 1 small lime, juiced
  • 1 tablespoon spicy mustard
  • ⅔ cup olive oil
  • 1½ to 2 tablespoons Mojito Lime seasoning
  • ½ cup crumbled queso fresco
  • Cilantro, for garnish
  • Lime slices, for garnish

Directions

  1. Thinly slice the red onion and place in a large mixing bowl.
  2. Prepare an ice bath. Bring a pot of salted water to a boil and flash cook green beans for 1 minute until bright green. Transfer to the ice bath, then drain and pat dry.
  3. In another pot, boil potatoes in salted water until fork tender, about 10–12 minutes.
  4. While the potatoes cook, whisk together vinegar, lime juice, mustard, olive oil, and Mojito Lime seasoning to create the vinaigrette.
  5. Drain potatoes and add to the bowl with onions. Drizzle with ¼ cup of vinaigrette and let cool to room temperature.
  6. Add green beans and queso fresco. Toss gently to combine. Add more vinaigrette if desired.
  7. Garnish with lime slices and fresh cilantro before serving.
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