Herbed Green Bean Potato Salad

This recipe for Herbed Green Bean Potato Salad is inspired by traditional plant-based recipes I’ve enjoyed visiting family in Sweden. The combination of steamed potatoes and crisp green beans, mixed with handfuls of herbs and a light mustard-olive oil vinaigrette is so fresh and satisfying. If you have a bunch of green beans, you simply must make this easy recipe. Just turn to a few pantry staples and you can get this vegan, gluten-free salad on the table in under 30 minutes—serve it warm or cold. It’s also even better the next day. This easy salad is so refreshing and flavorful—yet so simple. I love to serve it for picnics, or as a side dish with soups, sandwiches, or veggie burgers.

Herbed Green Bean Potato Salad

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(4 votes, average: 5.00 out of 5)
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5 from 4 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

This super simple, satisfying, plant-based, gluten-free salad recipe is a breath of fresh air—just steam potatoes and green beans, then toss them with a mustard-olive oil vinaigrette with handfuls of fresh herbs.

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Ingredients

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Salad:

• 4 medium potatoes, peeled, thinly sliced
• 1 pound fresh green beans, trimmed into 2 to 3-inch pieces
• 2 tablespoons capers, rinsed, drained
• 3 green onions, diced
• 3 tablespoons fresh chopped herbs (i.e., basil, oregano, dill, parsley, marjoram)

Mustard Olive Oil Vinaigrette:

• 2 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 small clove garlic, minced
• 1 tablespoon whole grain mustard
• 1 teaspoon dried oregano
• ½ teaspoon freshly ground black pepper
• Pinch salt (optional)

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Instructions

1. Bring a medium pot of water to a boil.
2. Add potatoes and cover, cooking for 4 minutes over medium heat.
3. Add green beans to the pot, cover, and cook for an additional 3-5 minutes, until potatoes are tender yet firm, and green beans are crisp-tender yet bright green.
4. Remove potatoes and green beans from pot, place in colander, and rinse with cold water, then drain and allow to cool.
5. While potatoes and green beans are cooking, add capers, green onions, and herbs to a large bowl.
6. Prepare vinaigrette by whisking together olive oil, vinegar, garlic, mustard, oregano, black pepper, and salt (optional) in a small dish.
7. Add cooled green beans and potatoes to the salad bowl, and toss with the vinaigrette. May serve warm or chilled.

• Prep Time: 15 minutes
• Cook Time: 9 minutes
• Category: Salad
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 169
• Sugar: 2.5 g
• Sodium: 124 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Carbohydrates: 30 g
• Fiber: 5 g
• Protein: 4 g

For other plant-based salads, check out:

Provencal Bean Salad
Lemon Basil Pasta Salad
Vegan Confetti Potato Salad

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