• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Little Sugar Snaps
  • All Recipes
  • Trending
  • Favourites
  • Baking
  • Drinks
  • Savoury
  • Midlands Recipes
  • About
  • Subscribe
  • Work with Me
  • Portfolio
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Trending
  • Favourites
  • Baking
  • Drinks
  • Savoury
  • Midlands Recipes
  • About
  • Subscribe
  • Work with Me
  • Portfolio
×

Home » Savoury » Salad

Green Bean and Potato Salad

September 3, 2020 by Jane Saunders 2 Comments

Jump to Recipe Print Recipe
green bean and potato salad image with text overlay
green bean and potato salad image with text overlay

Green bean and potato salad: your new favourite side dish for summer BBQs and parties! This recipe is the easy way to make a substantial, all-in-one, salad that is full of Mediterranean flavour, carbohydrate and vibrant vegetables.

A pot of green bean and potato salad topped with hard boiled eggs

Sometimes I’m lazy. That is especially true on sweltering summer days when it’s just too hot to spend hours in the kitchen. That’s how this green bean and potato salad was born.

It was 90+ degrees, I was flaking out, yet the evening BBQ was fast approaching. What I needed was an all-in-one side dish that ticked the boxes for both carbs and veggies.

This salad does just that and much more.

Contents hide
1 Why Make this Salad?
2 Ingredients Notes
3 Step by Step Instructions
4 Expert Tips and FAQs
5 Related Recipes
6 Recipe
7 Green Bean and Potato Salad

Why Make this Salad?

To ensure this green bean and potato salad went down a storm, I ramped up the Mediterranean flavours, using a host of tasty add-ins.

And what is so wonderful about this salad is that those add-ins can be varied to keep this green bean and potato salad ever fresh.

What’s more, it makes very little washing up – just one saucepan, one small bottle and a chopping board. Nice and simple.

That’s good going whether it’s baking hot outside or you’re prepping for a full-scale party. All the flavour but with less work and fewer pots.

Close up of mixed vegetable potato salad with radish and sundried tomatoes

Ingredients Notes

I’ve included plenty of green vegetables in this potato salad to make sure it is one that can cover both carbs and veggies if time is short or you just fancy prepping one salad instead of multiple.

To enhance the flavour profile I’ve included some special ingredients that transform the base components completely.

First of all there’s a lovely, zingy vinaigrette dressing. Use quality olive oil for maximum flavour. Most bottles tell the consumer what they are good for. Pick one that mentions salad.

A bottle of vinaigrette dressing for a salad

Capers, sundried tomatoes and fresh dill add extra bite alongside the dressing. I always use brined capers that have been rinsed briefly to reduce their saltiness.

Depending how full-on you would like this salad to be, hard-boiled eggs can also be added, but they are by no means essential.

Step by Step Instructions

This side dish is very simple to prepare. The potatoes, beans and peas can all be cooked in one pan before combining them with the homemade vinaigrette dressing and the extra ingredients.

Here’s how to make this delicious all-in-one salad:

Stage 1: Prepare the Potatoes and Vegetables

Step 1. Wash the potatoes and cut in half before cooking in a pan of salted water for around 15 minutes until al-dente

Step 2. Meanwhile, prepare the green beans by trimming the ends and cutting into 2.5cm strips. Add to the pan and cook everything for a further 5 minutes

Step 3. After 5 minutes, toss in the peas and cook for 2 more minutes. By now the potatoes should be cooked through

  • Process image - chopped potatoes in a pan of water
  • Process image - green beans added to a pan of cooked potatoes
  • Process image - frozen peas added to a pan holding potatoes and green beans

Step 4. Next, drain the potatoes and vegetables from the cooking water

Step 5. Plunge the veggies into a bowl of ice-cold water to refresh them all and stop the cooking process. After 2 minutes, drain and set aside to cool

Stage 2: Prepare the Add-ins

Step 1. Rinse the capers in cold water and pat dry with kitchen towel. Drain the sundried tomatoes from their preserving oil. Chop both roughly

Step 2. Remove the dill fronds from their stems and chop roughly

Step 3. Wash the radish and remove the tops & tails. Slice the end of the salad onions, peel off the outer skin. Slice the radish and onion into thin rounds

Stage 3: Prepare the Vinaigrette

Measure the olive oil and cider vinegar into a small screwtop bottle then add seasoning. Secure the lid and shake vigorously until the ingredients emulsify.

Alternatively, put the ingredients into a bowl and beat with a small handheld until they emulsify and form the dressing.

Stage 4: Mix Everything Together

Step 1. Gently tip the cooked vegetables and potatoes into a large bowl and scatter the capers, sundried tomatoes, radish, salad onion and dill into the bowl. Pour over the vinaigrette

Step 2. Use your hands to gently toss the ingredients together

Step 3. Taste and adjust seasoning if necessary to suit your preferences

Step 4. Top with halves of hard-boiled eggs (optional) and a few extra strands of dill, then serve straight away

Potato salad and green vegetables with dill and sundried tomatoes

Expert Tips and FAQs

Tips

  • Do take my cooking times as a guide. Potatoes vary in size and therefore they vary in cooking time. Check them frequently. If the potatoes still feel hard, cook them a little longer. They need to be almost cooked through before the beans are added
  • The easiest way to refresh the cooked potatoes and vegetables is in a clean washing up bowl half-filled with ice-cold water
  • Failing that, pick the largest pot or bowl you have and be prepared to change the water if necessary – the aim is to extract significant heat quickly from the ingredients to stop the cooking process
  • Add the dressing just before serving to avoid discolouration of the vegetables
  • If the dressing has sat for a while before use and the ingredients have separated simply reshake to blend the ingredients again
  • Avoid using metal spoons to toss the ingredients together since they will likely break up the potatoes. Instead, use your hands and proceed gently

Frequently Asked Questions

Is This Vegan

If you leave out the eggs, then this salad is deliciously vegan.

It is also gluten-free and nut-free.

Can I make this Side Dish in Advance?

I do not recommend assembling this green bean and potato salad fully and storing for any length of time. The vinaigrette will discolour the green vegetables if left to sit for more than a few hours.

It is, however, possible to do most of the legwork for this recipe ahead of time. Just follow these instructions:

  • Make the potatoes and vegetables as above, cool completely, cover and chill up to 24 hours in advance
  • Prepare the capers, sundried tomatoes, onion and radish and store together in a second covered bowl. Keep chilled for up to 24 hours
  • Do not be tempted to keep all the above ingredients in the same bowl – the brine from the capers can interfere with the colour of the vegetables
  • Make the vinaigrette ahead of time. Store in a bottle and shake hard to re-blend the ingredients
  • Take ingredients out of the fridge one hour before serving to reduce the chill
  • When ready to serve, toss all ingredients together with some fresh dill and proceed to serve

How Can I Vary this Recipe?

To keep this green bean and potato salad fresh and exciting, try the following ideas:

  • switch the peas for fresh asparagus when in season
  • replace the cider vinegar with lemon juice and add some finely grated lemon zest to the mix
  • add some green – pitted or stuffed are best. Leave them whole or chop them – it’s up to you
  • quarter some artichoke hearts and toss them in. This is a spectacular way to enhance those Med flavours
  • If not serving to vegetarians, fry up some crispy bacon, some lardons or small chunks of chorizo. This adds a lovely salty, meaty element to the salad
  • Alternatively, scatter a handful of homemade croutons over the top of the salad just before serving for a veggie focussed texture boost
A serving of potato salad with half an hard-boiled egg on a fluted plate
A

Related Recipes

I have quite a collection of salad recipes to suit any social occasion. Here are a few of my favourites to serve at BBQs and parties:

  • Mint Pea Salad – skip the carbs and go all out on herby freshness
  • Zucchini Basil Salad – this flavoursome side dish works wonders next to so many mains
  • Mustard Vinaigrette Potato Salad (Mayo-Free) – rich in carbs, straightforward and simple
  • Roasted Chickpea Salad – a little different but incredibly tasty

Recipe

Green bean and potato salad in a pot

Green Bean and Potato Salad

Jane Saunders
Green bean and potato salad: your new favourite side dish for summer BBQs and parties! This recipe is the easy way to make a substantial, all-in-one salad that is full of Mediterranean flavour, carbohydrate and vibrant vegetables.
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: Worldwide
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6
Calories: 236kcal
Prevent your screen from going dark

Ingredients

  • 500 g/ 17 ½ oz New potatoes
  • 200 g/ 7oz Green beans
  • 100 g/ 3 ½ oz Peas frozen are fine
  • 2 Salad onions scallions
  • 2 Radish
  • 1 tablespoon Capers drained from brine
  • 30 g/ 1 oz Sundried tomatoes drained from preserving oil
  • 15 g/ ½ oz Dill
  • 1 ½ tablespoon Apple cider vinegar or whitre wine vinegar
  • 4 ½ tablespoon Olive oil
  • Salt & pepper to taste
  • 3 Hard boiled eggs optional

Instructions

Prepare the Potatoes & Vegetables

  • Wash the potatoes and cut in half before cooking in a pan of salted water for around 15 minutes until almost cooked through
  • Meanwhile, prepare the green beans by trimming the ends and cutting into 2.5cm strips. Add to the pan and cook everything for a further 5 minutes
  • After 5 minutes, toss in the peas and cook for 2 more minutes. By now the potatoes should be cooked through
  • Next, drain the potatoes and vegetables from the cooking water then plunge them into a bowl of ice-cold water to refresh it all and stop the cooking process
  • After 2 minutes, drain and set aside to cool

Prepare the Add-ins

  • Rinse the capers in cold water and pat dry with kitchen towel. Drain the sundried tomatoes from their preserving oil. Chop both roughly
  • Remove the dill fronds from their stems and chop roughly
  • Wash the radish and remove the tops & tails. Slice the end of the salad onions, peel off the outer skin. Slice the radish and onion into thin rounds

Prepare the Vinaigrette

  • Measure the olive oil and cider vinegar into a small screwtop bottle then add seasoning. Secure the lid and shake vigorously until the ingredients emulsify
    Alternatively, put the ingredients into a bowl and beat with a small handheld whisk until they emulsify and form the dressing

Mix Everything Together

  • Gently tip the cooked vegetables and potatoes into a large bowl and scatter the capers, sundried tomatoes, radish, salad onion and dill into the bowl
  • Pour over the vinaigrette
  • Use your hands to gently toss the ingredients together
  • Taste and adjust seasoning if necessary to suit your preferences
  • Top with halves of hard-boiled eggs (optional) and a few extra strands of dill, then serve straight away

Notes

Tips for Success

  1. Potatoes vary in size so use my cooking times as a guide only. Check your potatoes as they cook and if they still feel hard, cook them a little longer. They need to be almost cooked through before the beans are added
  2. The easiest way to refresh the cooked potatoes and vegetables is in a clean washing up bowl half-filled with ice-cold water. Failing that, pick the largest pot or bowl you have and be prepared to change the water if necessary – the aim is to extract significant heat quickly from the ingredients to stop the cooking process
  3. Add the dressing just before serving to avoid discolouration of the vegetables. After sitting in the dressing for several hours, slight discolouration of the beans and peas make occur. For this reason, this salad is best eaten fresh.
  4. Re-shake the dressing prior to pouring if the ingredients begin to seperate again
  5. Avoid using metal spoons to toss the ingredients together since they will likely break up the potatoes. Instead, use your hands and proceed gently

Making in Advance

To avoid discolouration of the vegetables, if you are wanting to make ahead of time, I recommend the following:
  • Make the potatoes and vegetables up to 24 hours in advance – let cool, then cover and chill until required
  • Prepare the capers, sundried tomatoes, onion and radish and store together in a covered bowl. Keep chilled for up to 24 hours. Store them separately from the vegetables to avoid brine juice discolouring the veggies.
  • Make the vinaigrette ahead of time. Store in a bottle and shake hard to re-blend the ingredients
  • Take ingredients out of the fridge one hour before serving to remove the chill
  • When ready to serve, toss all ingredients together with the fresh dill

Make it Vegan

Simply leave out the hard-boiled eggs to make this salad suitable for a vegan lifestyle.
 

Nutrition Per Serving (Approximate)

Calories:236kcal | Carbohydrates:23g | Protein:7g | Fat:14g | Saturated Fat:2g | Cholesterol:93mg | Sodium:91mg | Potassium:694mg | Fiber:4g | Sugar:5g | Vitamin A:764IU | Vitamin C:32mg | Calcium:53mg | Iron:2mg
Tried this Recipe? Pin it Today!Mention @littlesugarsnap or tag #littlesugarsnaps!
(Visited 116 times, 1 visits today)

More Salad Recipes

  • Beetroot Salad with Feta - Featured Image
    Beetroot Salad with Feta
  • Close up of a roasted chickpea salad with spinach, tomato and chorizo
    Roasted Chickpea Salad with Chorizo
  • Salmon and Potato Salad with Horseradish Dressing with peas, lambs lettuce and dill served on a white place setting
    Salmon and Potato Salad with Horseradish Dressing
  • A Plate of Cherry and Goats Cheese Salad with honey dressing, radish and nuts
    Cherry & Goats Cheese Salad with Honey & Thyme Dressing

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Healthy World Cuisine

    September 23, 2020 at 4:48 pm

    5 stars
    Love the fact that this recipe does not have any mayo and it is one of those perfect make ahead recipes that you can enjoy during the work week. We love making this recipe on meal planning Sundays as it is great for lunches and dinners for the week.

    Reply
    • Jane Saunders

      September 23, 2020 at 9:17 pm

      Thanks – so please it’s working out well for you.

      Reply

Primary Sidebar

Headshot of jane Saunders (Jane Coupland) Food Photographer and Blogger at LittleSugarSnaps

Hello there. I'm Jane. Welcome to LittleSugarSnaps - my place for sharing enticing and easy sweet and savoury recipes with a side helping of cocktails.

More about me →

Inforgraphic with image and text overlay for newsletter subscription

POPULAR RECIPES

  • An Amaretto sour cocktail garnished with egg white foam and cocktail cherries
    Disaronno Sour (Amaretto Sour)
  • Cheese Savoury Sandwich for Afternoon Tea cut dainty and served on pretty crockery with a rocket leaf garnish
    Cheese Savoury Recipe for Afternoon Tea Sandwiches
  • Close up of a slice of minced beef pie with peas and gravy.
    Minced Beef and Onion Pie (Shortcrust Pastry)
  • An espresso martini with Baileys topped with grated chocolate.
    Baileys Espresso Martini
  • Close up of egg mayo sandwiches - featured image
    Egg Mayo Sandwich
  • TRIPLE CHOCOLATE LAYER CAKE
    Triple Chocolate Layer Cake with Marshmallow Frosting

As Seen In...

Footer

^ back to top

SIGN UP! for emails and updates

Information

  • Privacy Policy
  • Advertising
  • Accessibility Policy

About

  • About Jane
  • Contact Me
  • Work with Me

Featured In...

Featured in image with text only

As an Amazon Associate, I earn from qualifying purchases.

All content is © 2014-2022 Jane Saunders & LittleSugarSnaps.com. All rights reserved.

Please ask permission before using any images or recipes.