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  • thegrahamstable

Potato and Green Bean Salad with Herb Mayonnaise

My green beans are growing like crazy right now, so I've been making this delicious Potato and Green Bean Salad with Herb Mayonnaise on repeat for the past couple of weeks. The secret to this recipe is the homemade basil and mint mayo, which is so good and has so many uses! Use it as a condiment on your favorite sandwich, as a dressing for a summer salad, or as a dip for french fries or roasted veggies....the possibilities are endless! The basil and mint can easily be swapped out for whatever herbs you may have on hand. If you've never made your own mayonnaise before, I highly recommend giving it a try. It's so easy and much fresher than store-bought, and without all of the sugar, stabilizers, and preservatives that are hiding in most. Yes, it does contain raw eggs - so please use fresh eggs and make sure that it is well before their expiration date. If you don't feel comfortable using raw eggs or making your own mayo, this recipe can easily be made with store-bought mayo as the base. But, if you've ever eaten a spoonful of raw cookie dough or cake batter (like I have on many, many occasions).....then give homemade mayo a chance! I hope you all enjoy this recipe as much as I do!


1/4 cup Basil and Mint Mayonnaise (or more per preference -- recipe below)

1/4 cup white vinegar

2 lbs baby potatoes

2 cups green beans, cleaned and cut in 2-inch long segments

1 tbsp Dijon mustard

1/4 cup dill relish

1 garlic clove, minced

Salt and Pepper to taste

1. Cut potatoes into approximately 1-2 inch segments. If any potatoes are very small, they can be left whole.

2. Place potatoes in large pot of salted water and bring to a boil. Boil for approximately 10 minutes, until potatoes are fork tender.

3. Drain the potatoes and pour into a large bowl. Pour white vinegar over potatoes while they are still hot and mix well. The potatoes will absorb much of the vinegar.

4. While potatoes are soaking in the vinegar, blanch green beans. Fill pot with salted water and again bring to a boil. When boiling, add green beans and boil for 2 to 3 minutes, then drain and place into ice water bath to stop cooking.

5. Once cooled, drain green beans and add to potatoes. Stir in Basil and Mint Mayonnaise, Dijon mustard, relish, and minced garlic and mix well to combine.

6. Add salt and pepper to taste and garnish with chopped herbs if desired.

Basil and Mint Mayonnaise


1 cup canola oil or other light-colored, neutral-tasting oil

1 large egg

Juice of 1/2 lemon

1 tsp salt

20 basil leaves (approx 1/4 cup, packed)

5 mint leaves

1. Pour oil into large mason jar with wide mouth (or other similar container that can be sealed). Add egg and lemon juice.

2. Using an immersion blender, blend oil mixture starting at the bottom of the jar and slowly move the immersion blender upwards as the mixture emulsifies. Continue to blend until the mixture turns opaque and thick (mayonnaise consistency).

3. Once completely emulsified, add in salt, basil, and mint leaves. Using immersion blender, blend until herbs are very finely chopped and no large pieces remain. Add more salt if desired.

4. Store mayonnaise in the mason jar with lid (or other air-tight container) in the refrigerator. I've read that this kind of homemade mayonnaise cane be kept in the refrigerator and eaten until the expiration date of the eggs you use, but I prefer to use mine within a week of making it.

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