This vibrant Potato and Green Bean Salad Recipe has become one of my most-requested dishes at every gathering, and for good reason—it’s loaded with color, bursting with Mediterranean flavors, and refreshingly light. Each bite balances the creamy, tender potatoes with crisp-tender green beans, briny olives, and jewel-bright tomatoes, all tossed in a zippy homemade vinaigrette. Whether you’re planning a picnic, looking for a hearty side, or just craving something wholesome and bright, this recipe is about to become your new favorite too.
Ingredients You’ll Need
The beauty of this Potato and Green Bean Salad Recipe lies in its simplicity. Each ingredient brings character—texture, color, or a punch of flavor—so choose the freshest vegetables and best-quality staples you can find for the most delicious results.
- Baby potatoes (1 1/2 pounds, halved): Creamy and quick-cooking, these form the hearty base and soak up all the lovely flavors.
- Fresh green beans (1/2 pound, trimmed): For crunch, color, and a touch of natural sweetness that lifts the salad.
- Red onion (1/4 cup, thinly sliced): Offers mild sharpness and beautiful ribbons of purple through the salad.
- Kalamata olives (1/4 cup, pitted and halved): Their briny punch is essential for that classic Mediterranean edge.
- Cherry tomatoes (1/4 cup, halved): Juicy, sweet, and a pop of vibrant color in every forkful.
- Capers (2 tablespoons, drained): These little gems wake up the palate with their salty-tangy spark.
- Extra virgin olive oil (1/4 cup): The backbone of the dressing, adding silkiness and depth.
- Red wine vinegar (2 tablespoons): Brightens and balances the richness of the potatoes and oil.
- Dijon mustard (1 tablespoon): For gentle heat and body in the vinaigrette.
- Honey (1 teaspoon): A hint of sweetness to round out all the flavors.
- Garlic (1 clove, minced): Adds just the right amount of punch to the dressing.
- Salt (1 teaspoon): Essential for seasoning both veggies and dressing so flavors pop.
- Black pepper (1/2 teaspoon): Balances with a mild heartiness best freshly cracked.
- Fresh parsley (2 tablespoons, chopped): Sprinkled over the top for freshness and color.
- Fresh dill (2 tablespoons, chopped): Infuses each bite with a delicate, herby lift.
How to Make Potato and Green Bean Salad Recipe
Step 1: Cook the Potatoes and Green Beans
Start by bringing a big pot of salted water to a rolling boil. Drop in your halved baby potatoes and let them cook for about 12 to 15 minutes—just until they’re fork-tender. For the last 3 minutes, toss in those green beans so they cook up crisp-tender without losing their gorgeous color. Drain everything well and immediately rinse with cold water to stop the cooking—this little trick preserves the beans’ brightness and keeps potatoes from getting mushy.
Step 2: Assemble the Salad
Once your veggies are cool, gently transfer the potatoes and green beans to a large mixing bowl. Add the red onion, Kalamata olives, cherry tomatoes, and capers. This combination brings the perfect layering of textures and flavors—each ingredient gets its starring moment in the finished dish.
Step 3: Mix Up the Vinaigrette
In a small bowl (or a jar with a lid for easy shaking), whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper. The dressing should taste bold and balanced, with the tang of vinegar mellowed by honey and olive oil. Don’t underestimate this step—it’s what brings the whole Potato and Green Bean Salad Recipe to life.
Step 4: Combine and Toss
Drizzle the vinaigrette over your bowl of veggies and gently toss to coat everything evenly. Be careful not to overmix—delicate potatoes and juicy tomatoes are best when left mostly intact. Now’s a good moment to sneak a taste and adjust salt or pepper if needed.
Step 5: Finish with Herbs
Right before serving, sprinkle chopped fresh parsley and dill liberally over the top. These herbs add an irresistible brightness and finish the dish with a flourish of color. Your Potato and Green Bean Salad Recipe is now ready to impress!
How to Serve Potato and Green Bean Salad Recipe
Garnishes
This salad is wonderfully flexible when it comes to garnishes. Try an extra shower of fresh herbs, a sprinkle of flaky sea salt, or even a handful of crumbled feta for a salty finish. For extra crunch, toasted pine nuts or almonds add a lovely contrast.
Side Dishes
The Potato and Green Bean Salad Recipe pairs beautifully with nearly any main—from grilled chicken or fish, to simple pan-seared tofu or burgers at a summer cookout. It also shines on a mezze platter with hummus, pita, and marinated veggies for a Mediterranean-inspired spread.
Creative Ways to Present
If you want to wow guests or just treat yourself, serve the salad on a large platter, layered attractively for a rainbow effect. For picnics or meal prep, individual jars or bowls make portioning easy and pretty. Consider topping with wedges of hard-boiled egg for added protein and visual interest.
Make Ahead and Storage
Storing Leftovers
This salad holds up surprisingly well! Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually develop and meld, making tomorrow’s lunch even more delicious.
Freezing
Freezing is not recommended for the Potato and Green Bean Salad Recipe, as potatoes and green beans tend to turn mushy and watery after thawing. For the freshest taste and best texture, enjoy straight from the fridge.
Reheating
If you prefer your salad warm (especially on a chilly evening), gently reheat it in a skillet over low heat, just until it’s warmed through. Be careful not to cook too long, or the veggies will lose their texture. This salad is equally delicious served chilled or at room temperature, so reheating is entirely optional.
FAQs
Can I use a different type Salad, Side Dish
Absolutely! While baby potatoes are ideal for their buttery flavor and quick cooking, Yukon Gold or red potatoes (cut into bite-sized pieces) also work beautifully in this Potato and Green Bean Salad Recipe.
Is there a vegan option for the dressing?
Yes, simply swap out the honey for maple syrup or agave nectar in the vinaigrette, and you’ll have a totally vegan-friendly Potato and Green Bean Salad Recipe.
What’s the best way to prep this dish ahead of time?
You can cook and chill the potatoes and green beans up to a day in advance, and even whisk the dressing ahead. Combine all elements just before serving to keep the salad fresh, crisp, and vibrant.
How can I add more protein?
For a protein-packed twist, try topping this Potato and Green Bean Salad Recipe with sliced hard-boiled eggs, grilled chicken, or flaked tuna. All are delicious additions that turn this side into a complete meal.
Can I use frozen green beans instead of fresh?
If fresh green beans are unavailable, frozen works in a pinch—just thaw and briefly blanch them before combining. Fresh does offer the brightest color and crunch, but the Potato and Green Bean Salad Recipe is flexible for busy days.
Final Thoughts
If you’re looking for a bright, easy side that pleases every palate, you truly can’t go wrong with this Potato and Green Bean Salad Recipe. It’s one of those rare dishes that always gets recipe requests, so don’t be surprised if it becomes your new signature salad. Give it a try and let the fresh flavors speak for themselves—you’ll be coming back for seconds!
Print
Potato and Green Bean Salad Recipe
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Vegetarian, Gluten-Free
Description
This Potato and Green Bean Salad is a refreshing and flavorful dish that is perfect for picnics, potlucks, or as a light side for any meal. The combination of tender baby potatoes, crisp green beans, and a tangy vinaigrette dressing creates a satisfying salad that is sure to please.
Ingredients
Baby Potatoes:
1 1/2 pounds, halved
Green Beans:
1/2 pound, trimmed
Red Onion:
1/4 cup, thinly sliced
Kalamata Olives:
1/4 cup, pitted and halved
Cherry Tomatoes:
1/4 cup, halved
Capers:
2 tablespoons, drained
Extra Virgin Olive Oil:
1/4 cup
Red Wine Vinegar:
2 tablespoons
Dijon Mustard:
1 tablespoon
Honey:
1 teaspoon
Garlic Clove:
1, minced
Salt:
1 teaspoon
Black Pepper:
1/2 teaspoon
Parsley:
2 tablespoons, chopped
Dill:
2 tablespoons, chopped
Instructions
- Cook Potatoes and Green Beans: Boil water, add potatoes, cook for 12-15 minutes. Add green beans for last 3 minutes. Drain and rinse.
- Prepare Salad: Combine potatoes, green beans, red onion, olives, tomatoes, and capers in a bowl.
- Make Dressing: Whisk olive oil, red wine vinegar, Dijon mustard, honey, garlic, salt, and pepper in a separate bowl.
- Combine: Pour dressing over salad, toss gently to coat.
- Finish and Serve: Sprinkle with parsley and dill before serving. Enjoy warm, at room temperature, or chilled.
Notes
- For extra protein, consider adding hard-boiled eggs or grilled chicken.
- This salad can be stored in the refrigerator for up to 3 days and the flavors will continue to develop over time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Side Dish
- Method: Boiling, Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
