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.
For a simpler affair try my no mayo potato salad.
Jump to:
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.
Away from BBQ season you could serve this potato salad with my blue cheese & artichoke tarts or some sausage pie.
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.
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.
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
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
Expert 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
If you leave out the eggs, then this salad is deliciously vegan.
It is also gluten-free and nut-free.
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
Variations
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
More side salad 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:
Stay in touch: sign up to receive LittleSugarSnaps newsletters to hear when new recipes are published. Or follow me on social media:
📖 Recipe
Green Bean and Potato Salad
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 emulsifyAlternatively, 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
- 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
- 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. 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.
- Re-shake the dressing prior to pouring if the ingredients begin to seperate 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
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
Healthy World Cuisine
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.
Jane Saunders
Thanks – so please it’s working out well for you.