Potato and Green Bean Salad
This post may contain affiliate links. Please read my disclosure policy.
This is my healthy Potato and Green Bean Salad. Fingerling potatoes and fresh green beans are tossed together in a honey and Dijon mustard vinaigrette with lots of fresh herbs. It’s light, fresh, and the perfect side dish for any BBQ.
Warm or Cold Potato and Green Bean Salad
This is not that potato salad that shows up at the BBQ looking all sad swimming in mayo. Nope, this Potato and Green Bean Salad is vibrant and fresh, full of herbs with a punchy lemon vinaigrette. No mayo in sight. It’s loaded with so many good things like fingerling potatoes, green beans, Kalamata olives, shallots and feta cheese.
I love serving this warm or at room temperature, it’s totally up to you. And yes, I have absolutely eaten this straight from the mixing bowl while standing at the counter. Zero regrets.
Why You’ll Love This Potato and Green Bean Salad
- Bright and fresh: Zesty lemon vinaigrette + olives + fresh herbs make this anything but your average mayo potato salad.
- BBQ and picnic friendly: Hold up really well at room temp, making it perfect for cookouts, potlucks and summer dinners.
- Make ahead friendly: Tastes even better the next day after the flavors have had a chance to mingle, so it’s perfect for prepping ahead.
- Simple yet impressive: It looks fancy but super easy to throw together.
Ingredients and Tips
- Pick the right potatoes: I love fingerling potatoes in this salad but baby Yukon gold also work because they hold their shape and soak up that vinaigrette.
- Salt the water: Just like pasta water, it should taste like the sea.
- Don’t over cook the beans: Blanch just until crisp tender, then shock them in ice water to keep them bright green and to stop the cooking process.
- Whisk the dressing well: I add the shallots and garlic straight in the vinaigrette so that every bite is properly seasoned.
- Dress while warm: Toss the potatoes with half the vinaigrette while they’re still warm so they soak up all that delicious flavor.
Bring a big pot of salted water to a boil. Add the halved fingerling potatoes and cook until just fork-tender, about 12–15 minutes. Don’t let them go mushy. Use a slotted spoon to scoop out the potatoes and transfer them to a large bowl.
In the same boiling water, toss in the green beans and cook for just 2 minutes until bright green and crisp tender. Drain immediately and plunge them into ice water to stop the cooking.
In a small bowl or jar, whisk together lemon zest, lemon juice, garlic, shallots, vinegar, Dijon, honey, and olive oil. Season generously with salt and freshly cracked black pepper.
While the potatoes are still warm, drizzle them with half of the vinaigrette and gently toss to coat, this helps them soak up the flavor. Add the blanched green beans, olives, parsley, dill, and basil. Toss again with the remaining vinaigrette.
Crumble feta over the top just before serving. Taste and adjust seasoning with more lemon, salt, or pepper if needed. Serve slightly warm or at room temperature.
How To Serve It
This salad is the ultimate sidekick, it plays well with just about everything. Here’s how I love to pair it:
Easy Grilled Chicken Breast
Grilled Chicken Kebabs
Easy Baked Salmon
Garlic Parmesan Chicken Skewers
Frequently Asked Questions
Can I make this ahead of time?
Yes! In fact, it tastes even better after the flavors have had a chance to mingle. Make it up to a day ahead, but wait to add the feta until just before serving so it stays fresh and crumbly.
Can I serve this cold?
You can, but I really love it slightly warm or at room temp, the potatoes soak up the vinaigrette better that way.
What if I don’t have fingerling potatoes?
No problem! Baby Yukons, red potatoes, or even halved baby golds work beautifully. Just avoid starchy baking potatoes, they fall apart too easily.
Can I swap the feta?
Sure! Goat cheese, shaved Parmesan, or even crumbled blue cheese would work if you want to switch up the flavor.
How do I keep my green beans bright green?
Blanch them quickly (just 2 minutes!) then shock them in ice water. This stops the cooking and locks in that gorgeous color.
Is this vegetarian or vegan?
It’s vegetarian as written. For vegan, just skip the feta or swap in a vegan feta alternative.
Try These Delicious Recipes Next
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Potato and Green Bean Salad
Ingredients
- 2½ pounds small fingerling potatoes (halved lengthwise)
- 1 pound green beans (trimmed and halved)
- 2 shallots (thinly sliced)
- 1 large garlic clove (grated)
- zest and juice of 1 lemon
- 1 tablespoon white wine vinegar (or champagne vinegar)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional, balances the acidity)
- ½ cup extra-virgin olive oil
- ½ cup feta cheese (crumbled )
- ½ cup Kalamata olives (halved)
- 2 tablespoons fresh parsley (chopped )
- 2 tablespoons fresh dill (chopped )
- 1 tablespoon fresh basil (chopped, optional, but so good)
- salt & freshly cracked black pepper (to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Bring a large pot of salted water to a boil. Add potatoes and cook until just fork-tender, about 12–15 minutes. Use a slotted spoon to transfer to a large bowl.
- In the same pot, add green beans and cook just until bright green and crisp-tender, about 2 minutes. Drain and immediately plunge into ice water to stop the cooking. Drain well.
- In a small bowl or jar, whisk together lemon zest and juice, garlic, shallots, vinegar, Dijon, honey, and olive oil. Season with a good pinch of salt and plenty of black pepper.
- While potatoes are still warm, pour half of the vinaigrette over them and toss gently to coat. Add green beans, olives, parsley, dill, and basil. Toss again with remaining vinaigrette.
- Crumble feta over the top just before serving. Taste and adjust seasoning with more lemon, salt, or pepper as needed. Serve slightly warm or at room temperature.
Notes
- Potatoes: Fingerlings hold their shape nicely, but baby Yukon golds or red potatoes are great too. Cut them evenly so they cook at the same rate.
- Dressing: Toss the potatoes with the vinaigrette while they are still warm so they really soak up the flavor.
- Herbs: Fresh dill, parsley, and basil bring this salad to life. Skip the dried stuff here if you can.
- Make-Ahead Tip: Cook the potatoes and green beans ahead of time, store separately, and toss with the dressing right before serving.
- Feta: Crumble it over the top just before serving so it stays fresh and creamy.
- Serving Temp: This salad is best slightly warm or at room temperature which makes it perfect for BBQs and potlucks.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
