This Potato and Green Bean Salad with a tangy balsamic vinaigrette is a fresh, mayo-free take on classic potato salad. It’s ideal for potlucks, summer picnics, and pairs beautifully with anything off the grill. Bright, satisfying, and easy to make ahead, this salad is vegan-friendly and works well for Whole30 and other dairy-free diets when prepared with compliant ingredients.
Potato and Green Bean Salad
This version relies on simple, high-quality ingredients: tender new potatoes, crisp-tender green beans, briny sliced black olives and a bright balsamic dressing. Unlike mayo-based potato salads, this one is best served at room temperature, which makes it practical for buffets and outdoor gatherings. The ingredients hold up well if you need to transport the salad, and the flavors develop a little as it rests.
Why this recipe works: the potatoes provide a creamy base while the green beans add a crisp contrast and fresh color. Balsamic vinegar and extra virgin olive oil form a straightforward vinaigrette that coats the vegetables without weighing them down. Scallions add a mild onion note, and olives contribute a salty, savory finish. The result is balanced, light, and versatile.
Tips and variations
- Choose small new potatoes or baby potatoes for the best texture; they cook evenly and hold their shape.
- Blanch the green beans until just tender (6–7 minutes), then shock them in cold water to keep their bright green color and crispness.
- If you prefer more acidity, increase the balsamic vinegar slightly or add a splash of lemon juice for brightness.
- To make this gluten-free, vegan, or Whole30-compliant, verify the olive oil and balsamic ingredients meet your dietary needs; omit any non-compliant add-ins.
- Optional additions: fresh herbs like parsley or dill, cherry tomatoes for color, or a few capers for extra brininess.
- This salad can be served immediately at room temperature or chilled briefly. If chilling, allow it to come back to room temperature before serving for the best flavor.
Recipe at a glance
Prep: 10 mins • Cook: 30 mins • Total: 40 mins • Yield: 12 servings • Serving size: 3/4 cup
Ingredients
- 3 1/2 pounds new potatoes, about 10, peeled and cut into 1-inch pieces
- 1 lb green beans, ends trimmed
- 1 (2.25 oz) can sliced black olives, drained
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 3 scallions, chopped
- 1 teaspoon kosher salt, plus extra to taste
- Freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes and cook until tender when pierced with a fork, about 25 to 30 minutes depending on size. Drain the potatoes and set aside to cool slightly.
- While the potatoes cook, bring a second pot of water to a boil. Add the green beans and cook until tender-crisp, about 6 to 7 minutes. Drain and immediately run the beans under cold water or place them in an ice bath to stop the cooking and preserve their bright color. Drain well.
- In a large bowl, whisk together the balsamic vinegar, extra virgin olive oil, kosher salt and a few grinds of black pepper to make the vinaigrette.
- Add the warm (or cooled) potatoes, blanched green beans, chopped scallions and drained sliced olives to the bowl with the dressing. Gently toss to coat everything evenly. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve the salad at room temperature for the best texture and flavor. If preparing ahead, refrigerate and bring back to room temperature before serving or serve slightly chilled—either works depending on preference.
Storage and make-ahead
You can make this salad a few hours or up to a day in advance. Store it in an airtight container in the refrigerator. If chilled, it’s a good idea to let the salad sit at room temperature for 15–20 minutes before serving to allow the olive oil to loosen up and flavors to blend. Keep for up to 3 days; note that potatoes may absorb more dressing the longer they sit.
Nutrition (per 3/4 cup serving)
Calories: 153 kcal • Carbohydrates: 25 g • Protein: 3 g • Fat: 5 g • Saturated Fat: 0.5 g • Sodium: 800 mg • Fiber: 5 g • Sugar: 2.5 g
Final note
This simple Potato and Green Bean Salad is an easy, crowd-pleasing side that travels and stores well. Its fresh flavors and light dressing make it a reliable companion for grilled meats, sandwiches, or as part of a vegetarian spread. Enjoy experimenting with herbs and add-ins to make it your own.
