Crisp + snappy green beans meet tender potatoes with a light vinaigrette dressing. Loaded with fresh herbs, this green bean potato salad is ready in just 20 minutes and is the perfect weeknight side dish!
This is not your grandma’s boring old potato salad. No, no, no. This green bean and red potato salad takes potato salad to a whole new level.
With tender potatoes, crisp + snappy green beans, and a fresh herb dressing, this potato salad is going to take center stage.
Oh, and did I mention that it’s paleo, gluten free, dairy free, and Whole30 friendly? No?
Well, it is.
Fresh herbs are underrated, in my opinion. They pack a punch of flavor in such a tiny package, and can transform most dishes from so-so to not so-so.
And, they’re easy to grow. You don’t need a garden – just stick an herb plant in a pot and put it out on your patio or porch.
They’re low maintenance – a little water, a little sunlight – basic things we all need, ya know? You can pop out any time, snip a few leaves, and add them to a dish (or a cocktail…just sayin’.)
My sweet potato salad uses bacon and chives, and has a creamy dressing base. (Yes, I know bacon is not an herb. But…it could be?)
For this green bean potato salad, we’re using basil and oregano, and an oil based dressing. Truth be told, you could use any fresh herbs you like. Have parsley and thyme on hand? No problem – sub ’em in.
With the crisp beans, tender potatoes, and thinly shaved onion, the ingredients really let the dressing and fresh herbs shine.
How to shave onions
Onions, whether red or white or yellow, can be potent. I can’t tell you how many times a too-thick slice of onion has overpowered an otherwise perfect hamburger for me!
I prefer to shave onions very thin for recipes like this one. They still pack a load of flavor, but they are delicate and tender, and don’t overpower the dish.
I shave mine using a mandoline. There’s lots of options out there for this. We have this awesome OXO grating and slicing set, and the mandoline attachment is the best I’ve found. Each of the slicers fits into the lid as the container, and slices right into it!
If you don’t have a mandoline, you could also easily use a cheese grater to grate the onions. They will be a bit smaller, but you will still get the same thinly sliced effect.
How to serve warm
This green bean potato salad is not only delicious, it’s versatile. It can be served warm or cold, depending on the occasion and what you’re pairing it with.
To serve warm, you’ll simply cook your potatoes and green beans, then toss the warm ingredients with the dressing and onions. This would be perfect served alongside a roasted chicken breast or a pork chop.
How to serve cold
If you want to serve this potato salad cold, your steps will change slightly. Once your potatoes and green beans are cooked, you’ll want to chill them.
When you’re ready to serve, take them out, add the onions, then toss with the dressing.
Whether you serve this green bean potato salad warm or chilled, you won’t be disappointed!
- 4 medium red potatoes
- 1 pound fresh green beans
- 3 Tbsp olive oil
- 1 1/2 Tbsp balsamic vinegar
- 1/4 cup shaved red onion
- 2 cloves garlic
- 1 Tbsp fresh basil, chopped
- 1 Tbsp fresh oregano, chopped
- Preheat oven to 425°.
- Wash and chop potatoes into bite sized chunks.
- Toss potatoes with a bit of cooking oil of your choice on a baking sheet, sprinkle with salt and pepper, then roast in the preheated oven for 10-12 minutes or until a fork pierces through them easily.
- While the potatoes are roasting, bring a steam pot to boil.
- Once boiling, add the green beans and steam them for 4 to 6 minutes or until crisp-tender.
- Remove beans from steam and shock in cold water to stop the cooking process.
- Remove potatoes from the oven.
- If you want to serve the salad cold, combine the green beans and potatoes and put them in the fridge to chill.
- If you want to serve the salad war, combine the green beans and potatoes in a bowl and set aside.
- In a small bowl, combine the olive oil, balsamic vinegar, salt, basil, and oregano and whisk to combine.
- Add the red onions to the potatoes and green beans.
- Add the dressing to the bowl and toss gently to coat.
This green bean potato salad can be served hot or cold. If you're serving it cold, I recommend chilling your cooked potatoes and green beans before combining them with the onions and dressing.
If you're serving it warm, allow them to cool just slightly before combining with all other ingredients, then serve immediately.
The salad can be stored in the fridge. Olive oil solidifies when it gets cold, so if it looks a little wonky, just take it out and allow it to warm up for a few minutes. The olive oil will return to liquid at room temperature and you'll be able to toss it gently to coat.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 148Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 15mgCarbohydrates: 23gFiber: 3gSugar: 4gProtein: 3g