A simple green bean potato salad can be a bright addition to any meal. With fresh herbs bringing a burst of flavor, it’s a fun twist on traditional potato salads. Plus, there’s no heavy mayo weighing it down.
This recipe solves lack of plant-based mains for potlucks, long prep times, and bland sides by delivering a tangy herb-packed potato bean salad.
I know how hard it can be to find side dishes that fit everyone’s needs. Since I deal with diabetes, I’m always looking for lighter options that won’t spike my blood sugar. This salad checks all the boxes: it’s healthy, quick to whip up, and totally satisfying.
This recipe is super simple, taking only about 24 minutes to prepare. The potatoes and green beans come together nicely, and it’s great warm or chilled. You can serve it for a family dinner or a potluck, a true time-saver!
If you want something a little sweeter and still want to impress your guests, try my Brown Butter Cupcakes for dessert!
Table of contents
Why You Will Love This Recipe
- Fresh Flavor This salad shines with fresh herbs that give it a vibrant, herbaceous taste. It’s a light and tangy take on a classic side dish.
- Light and Healthy Without the heaviness of mayonnaise, this recipe feels lighter and healthier while still being satisfying and savory. It’s a nice change for your palate.
- Quick Prep Time You can whip this up in under 30 minutes, making it a go-to for busy evenings or last-minute gatherings. Quick doesn’t mean less tasty here.
- Flexible Storage Leftovers can be stored in the fridge for up to three days, and they may even taste better the next day, so it’s great for meal prep.
Vegan Herbed Green Bean Potato Salad
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 9 minutes
- Total Time: 24 minutes
- Yield: 10 servings 1x
- Category: salad
- Method: boiling
- Cuisine: American
- Diet: vegan, gluten free
Description
A refreshing vegan and gluten-free salad combining savory potatoes and green beans with a tangy vinaigrette.
Ingredients
- 2 pounds (0.9 kg) small yellow potatoes, unpeeled, thinly sliced
- 1 pound (0.45 kg) fresh green beans, trimmed into 2 to 3-inch pieces
- 3 tablespoons (45 ml) capers, rinsed and drained
- 4 green onions, diced
- 1/2 cup (15 g) fresh chopped herbs (basil, oregano, dill, parsley, marjoram)
- 3 tablespoons (45 ml) extra virgin olive oil
- 3 tablespoons (45 ml) red wine vinegar
- 1 small clove garlic, minced
- 1 1/2 tablespoons (22.5 g) prepared whole grain mustard
- 1 1/21/2 teaspoons (4.5 g) dried oregano
- 1/21/2 teaspoon (2.5 g) black pepper
- 1/21/2 teaspoon (2.5 g) salt (optional)
Instructions
- Cook Potatoes First: Start by boiling your potatoes in a large pot of salted water until they are tender but still firm. You will want them to have a shine and softness when pierced but avoid overcooking them to prevent a mushy texture.
- Blanch Green Beans: After the potatoes are cooked, toss the green beans in a medium pot of boiling water for just a couple of minutes until they are bright green and crisp-tender. Immediately shock them in cold water to preserve their color and texture.
- Mix Vinaigrette: In a small dish, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, whole grain mustard, dried oregano, black pepper, and salt. The vinaigrette should have a tangy aroma.
- Combine In A Bowl: In a large bowl, combine the warm potatoes and green beans. Toss gently with the vinaigrette, being careful not to break the potatoes.
- Chill Before Serving: Allow the salad to chill in the refrigerator for at least 30 minutes to let the flavors meld together.
- Final Garnish: Before serving, sprinkle the freshly chopped herbs on top for added flavor and color. Taste the salad; adjust seasoning as necessary.
Notes
- Storage Tips: Store leftovers in a container in the refrigerator for up to 3 days. The flavors may improve after a day in the fridge.
- Expert Tips: For firmer potatoes, ensure to cook just until tender and rinse immediately with cold water. If the salad lacks flavor, enhance the vinaigrette with additional mustard or herbs. Monitor cooking time for green beans to avoid overcooking; they should remain bright green and crisp-tender.
- Reheating Instructions: This salad is best served chilled and does not require reheating.
- Serving Suggestions: Pair with veggie burgers for a meal, serve alongside soups for lunch, or include as part of assorted salads for gatherings.
- Recipe Variations: Substitute fresh green beans with thawed frozen green beans. You can also replace yellow potatoes with any other small potatoes available. Adding cherry tomatoes or incorporating chickpeas can also modify flavors and enhance protein content.
- Ingredient Notes: Select firm, unblemished yellow potatoes for the best texture. Fresh green beans should be bright and crisp. For herbs, a mix is encouraged to customize the taste. If using dried herbs, reduce the quantity significantly as they are more potent than fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 94
- Sugar: 1g
- Sodium: 89mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Ingredient Notes
- Small yellow potatoes: They’re the star of the dish! I love leaving the skin on for added texture and nutrients. Choose firm ones for the best results.
- Fresh green beans: These add crunch and color! Go for bright green beans, and snap off the ends before cutting them into smaller pieces.
- Capers: Little bursts of briny flavor here! Rinse them well to remove excess saltiness. If you don’t have capers, olives can be a fun swap.
- Green onions: These provide a mild onion flavor and nice crunch. Pick ones with vibrant green tops, and slice ’em up for the salad.
- Fresh chopped herbs: This is where it gets herby! Mix your favorites like basil and parsley. Feel free to use dried herbs if that’s what you have.
- Extra virgin olive oil: It ties everything together with a silky finish. Look for a good quality bottle for that extra boost of flavor.
- Red wine vinegar: It adds a tangy kick! You could swap in white wine vinegar or apple cider vinegar if that’s what you’ve got on hand.
- Garlic: Just a small clove gives a nice aromatic touch. If you’re not a fan, you can skip it or use garlic powder for a milder flavor.
- Whole grain mustard: This adds a unique depth. If you’re out, regular mustard works too, but it’ll change the flavor a bit.
- Dried oregano: A little more herby goodness! This lends an earthy note; fresh oregano can be used as a substitute, if you have it.
- Black pepper: It brings a subtle kick. Go fresh cracked if you can; it really amps up the taste. You can leave it out if you prefer.
- Small yellow potatoes: They’re the star of the dish! I love leaving the skin on for added texture and nutrients. Choose firm ones for the best results.
- Fresh green beans: These add crunch and color! Go for bright green beans, and snap off the ends before cutting them into smaller pieces.
- Capers: Little bursts of briny flavor here! Rinse them well to remove excess saltiness. If you don’t have capers, olives can be a fun swap.
- Green onions: These provide a mild onion flavor and nice crunch. Pick ones with vibrant green tops, and slice ’em up for the salad.
- Fresh chopped herbs: This is where it gets herby! Mix your favorites like basil and parsley. Feel free to use dried herbs if that’s what you have.
- Extra virgin olive oil: It ties everything together with a silky finish. Look for a good quality bottle for that extra boost of flavor.
- Red wine vinegar: It adds a tangy kick! You could swap in white wine vinegar or apple cider vinegar if that’s what you’ve got on hand.
- Garlic: Just a small clove gives a nice aromatic touch. If you’re not a fan, you can skip it or use garlic powder for a milder flavor.
- Whole grain mustard: This adds a unique depth. If you’re out, regular mustard works too, but it’ll change the flavor a bit.
- Dried oregano: A little more herby goodness! This lends an earthy note; fresh oregano can be used as a substitute, if you have it.
- Black pepper: It brings a subtle kick. Go fresh cracked if you can; it really amps up the taste. You can leave it out if you prefer.
Recipe Tips
- If potatoes turn mushy, cooking them just until tender and rinsing with cold water can help maintain their firmness.
- When the salad lacks flavor, a few extra herbs or mustard in the vinaigrette can really boost the taste.
- If green beans are overcooked, aiming for a bright green and crisp-tender texture helps retain their appeal.
- For a more refreshing dish, consider chilling the salad before serving, especially during warm months.
- If you want to switch up the flavor, using a mix of herbs allows for a customizable taste you can enjoy.
Serving Suggestions
Serve the green bean potato salad alongside veggie burgers for a hearty meal. It also pairs well with soups for lunch or as part of a salad spread.
This salad works well in various meals. Use it to complement picnics, barbecues, and potlucks, or include it in meal prep.
Add a light vinaigrette or lemon dressing to enhance the flavors. A sprinkle of fresh herbs makes a simple yet tasty finishing touch.
Recipe variations
- You can use roasted asparagus instead of green beans for a different crunch in your salad.
- Add 1 cup halved cherry tomatoes for a burst of sweetness in every bite.
- Either incorporate chickpeas for added protein or mix in diced avocado for creaminess.
- If you’re serving a larger group, increase the potatoes to 3 pounds and the green beans to 1.5 pounds.
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How to Store?
To keep your green bean potato salad fresh, follow these storage tips:
Refrigeration: Place the salad in an airtight container in the fridge for up to 3 days. It stays tasty and safe.
Freezing: Wrap portions tightly in plastic wrap or aluminum foil, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge before serving.
Serving Temperature: Enjoy the salad chilled or at room temperature after storing. It maintains flavor either way.
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