Potato and Green Bean Salad
Published on April 28, 2025
Quick Summary
This Potato and Green Bean Salad is a light, flavorful side dish that’s perfect for summer gatherings or easy weeknight dinners. Tender baby potatoes and crisp green beans are tossed in a zesty Dijon vinaigrette, with fresh herbs for an extra pop of flavor. It’s simple to make, naturally gluten-free, and delicious served at room temperature or chilled.
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Fresh Potato and Green Bean Salad
This isn’t your average potato salad. It’s fresh, bright, and full of bold Mediterranean-inspired flavor. It has become one of my go-to dishes, especially when the weather warms up. This salad is not only delicious but beautiful to serve too!
Baby potatoes bring that creamy, comforting base, while crisp green beans add a snap of freshness. Briny kalamata olives and capers give it a savory edge, balanced out by crumbled feta and a handful of fresh dill and parsley. Everything gets tossed in a punchy lemon-shallot-Dijon dressing that ties it all together beautifully.
One of my favorite things about it is how well it holds up—it doesn’t get soggy, and actually tastes better after a few hours, making it perfect for meal prep or making ahead for parties, potlucks, and picnics. It’s a total standout at spring and summer gatherings, but honestly, I could eat it year-round.
This salad is incredibly versatile, which is part of what makes it so fun to make (and eat!). You can bulk it up with grilled chicken, flaked salmon, or hard-boiled eggs to turn it into a complete meal. Toss in some white beans or chickpeas for a plant-based protein boost, or play around with extra herbs like basil, tarragon, or mint to change up the flavor. It’s one of those dishes that’s easy to adapt to whatever you have on hand.
Maria’s Tips for the Perfect Salad
- Don’t Overcook the Potatoes: Be sure to cook the potatoes just until tender—overcooking them can cause them to break apart in the salad.
- Blanch the Green Beans: To keep them bright and crisp, blanch the green beans for just 2-3 minutes, then immediately transfer them to an ice bath to stop the cooking.
- Use Fresh Herbs: Fresh dill and parsley add a burst of flavor and make the salad more vibrant. You can also add basil, tarragon, or mint!
- Make it Ahead: This salad actually tastes better after sitting for a few hours, allowing the flavors to meld together. It’s perfect for meal prep or making ahead for parties.
- Experiment with Add-ins: Add protein like grilled chicken, hard-boiled eggs, or even chickpeas to make it a more substantial meal.
- Serving Temperature: This salad is delicious served at room temperature, or chilled.
Potato and Green Bean Salad
Ingredients
For the salad:
- 2 lbs baby potatoes or fingerling potatoes
- 1 tablespoon kosher salt, for the boiling water
- 1 lb green beans halved
- 1/2 cup feta cheese
- 1/3 cup chopped fresh dill
- 1/3 cup chopped kalamata olives
- 1/4 cup capers, drained
- 3 tablespoons chopped parsley
- Kosher salt and black pepper, to taste
For the dressing:
- 1/2 cup olive oil
- 1 shallot, minced
- Zest of 1 small lemon
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 2 teaspoons Dijon mustard
- 1 large garlic clove, minced
- 1 tablespoon honey or maple syrup
- Kosher salt and pepper, to taste
Instructions
- Place potatoes in a large saucepan and cover with cold water and add the salt. Bring to a low boil until potatoes are tender, but not overdone, about 20 minutes. They are ready when they can be easily pierced with a fork. Remove the potatoes with a slotted spoon and place them on a cutting board to cool to room temperature.
- Cook the green beans in the same water for 2 to 3 minutes or until tender, but still crisp. Immediately transfer the beans to an ice bath to stop the cooking.
- To make the dressing, combine the olive oil, shallot, lemon zest, lemon juice, red wine vinegar, Dijon mustard, garlic, honey, salt, and pepper in small bowl or jar. Whisk together.
- Use a sharp knife to slice the potatoes in half lengthwise.
- Drain the green beans and pat dry with a clean towel.
- In a large bowl, combine the potatoes, green beans, feta, dill, olives, capers, and parsley to the large bowl.
- Pour the dressing over the salad and toss until well combined. Season with salt and pepper, to taste. Garnish with extra dill and feta cheese. Serve.
Notes
Nutrition
Have you tried this recipe?
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Frequently Asked Questions
What kind of potatoes work best? I like to use baby Yukon Gold potatoes, they’re creamy and hold their shape well. Red potatoes, fingerlings, and new potatoes are also great waxy options that stay firm after cooking. For a colorful twist, try purple potatoes.
Can I use frozen green beans? Fresh is best for texture, but frozen can work in a pinch—just make sure to blanch them briefly and cool them right away.
Can I add protein to this salad? Absolutely! Grilled chicken, salmon, hard-boiled eggs, bacon, or even chickpeas would make great additions to make this a more filling meal.
Can I make this salad vegan? Yes! Leave out the feta cheese and use maple syrup to sweeten the dressing.
Can I make this ahead of time? Yes! It actually gets better after sitting for a few hours. Just store it in the fridge and bring to room temp before serving.
How long does it last in the fridge? It keeps well for up to 3 days. Just store it in an airtight container and give it a quick toss before serving.
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I made your Cadbury Egg and Chocolate Chip cookies yesterday 4/27 and they were absolutely delicious. Will be making again soon.