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This potato and green bean salad is a light, fresh and healthy vegetarian side dish that you’ll want to make all season long!
You may also enjoy my Spinach Salad with Bacon and Eggs or this Easy Three Bean Salad.
The lemon-herb vinaigrette makes it a great option for those who don’t like mayo in their potato salad.
I just love this potato salad with egg. And fresh herbs are one of my most favorite ways of adding flavor to dishes!
For this salad I chose fresh dill, parsley, and chives. They make the perfect addition to the easy lemon vinaigrette dressing, which coats everything in bright deliciousness.
How to make potato and green bean salad
Making this salad is straightforward. Cook the little potatoes, green beans (I steamed them in the handy microwave-safe bag for 2 minutes), and eggs (I did an 8 minute boil), then let everything cool and toss it with the dressing.
You can make the dressing while everything is cooking, and you’re well on your way to having this flavorful side on your table in no time.
I used little potatoes in assorted colors, but you could also use new potatoes or any kind of potato really, as long as they total about 1.5 pounds.
I like this potato and green bean salad with eggs best when it’s first made, but I did eat the leftovers for the next two days and still enjoyed it. 🙂
Hope you love this recipe!
Questions? Don’t hesitate to ask.
Potato and Green Bean Salad
Ingredients
- 1.5 pounds little potatoes cut into halves
- 8 ounces French or green beans steamed or boiled
- 2 eggs hard boiled
- Salt & pepper to taste
Dressing:
- 1/4 cup olive oil
- 1 tablespoon lemon juice + zest from 1/2 lemon
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh chives chopped
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh dill chopped
- 1 clove garlic minced
- Salt & pepper to taste
Instructions
- Prep your little potatoes (boil them for about 15 min or until they're cooked), steam the beans or boil them until they're tender-crisp (I steamed them for 2 minutes in the microwave-friendly bag they came in), and hard boil your eggs (I did an 8 minute boil). You can do this all at once if you're coordinated. 😉
- Meanwhile, add all the dressing ingredients to a jar and shake to combine.
- Allow your potatoes to cool for at least 15 minutes.
- Assemble the salad and gently toss with the dressing. Add extra salt & pepper if desired.
Notes
- Serves 4+ as a side dish.
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This is a really good recipe to have on hand. I love this one and usually make it with N’s Salisbury Steak.
Love that combo!! 😀 Thanks, Lorena!
The recipe is in my regular rotation of dishes that I make fairly often. Love the combination, and absolutely love the dressing.
Thank you so much!! 😀 I’m so happy it’s a favorite, Sandra.
Have made this many times. LOVE this recipe 💚💛🤍❤️
Thank you so much!!
I made this last night with farm fresh green beans. So delicious and a perfect packed lunch for work this week. Thanks for the recipe inspiration!
Yay!! Thanks, Katie! So glad you liked it.
Do you cut the potatoes before you boil them? Thanks for the great recipe.
I cut them in half. Hope you love the recipe!! 💕
Amazing! Thank you!
You’re welcome!
Love this potato salad Natasha. Summer is all about pasta and potato salads for our BBQ’s, and I’m always looking to change up my recipes. I love the dressing for this one. Great combo of herbs and nice and light!
Thank you! Yeah, I figured having a few lighter options was a good idea. There’s always so much food at these events. 💛
Hello,
You blog has been hugely inspirational to me and as such, I have nominated you for the Blogger Recognition Award. While I’m certain you’ve received much more meaningful awards, I did feel strongly that it would be worthwhile to share what an inspiration your blog has been to me in creating Life of Plenty. Cheers!
https://www.thisplentiful.life/garden-blog/blogger-recognition-award
Thanks, Ruth! That’s thoughtful of you 🙂
Looks so good! I love your blog 😁
Thanks so much, Erin!