This green bean and potato salad is a vegan and gluten free potato salad with red potatoes, radishes, and crunchy blanched green beans and a tangy mustard vinaigrette. It’s an excellent side dish with lots of sharp flavors. Whether you’re looking for vegan sides, potato salad recipes, or barbecue sides, this is the recipe to make!
Looking for more delicious side dishes? Try this cucumber edamame soba noodle salad that makes the perfect side!
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What You’ll Need For This Green Bean and Potato Salad
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How To Make A Green Bean And Potato Salad
Slice the potatoes in 1/2”/12mm thick rounds or semi-circles (depending on size of potatoes). There is no need to peel.
Trim and cut green beans into 1 1/2 – 2”/4-5cm pieces.
Slice onion with the vein into very thin sections. Slice radishes thinly. Finely chop parsley.
Bring a pot of water to a boil and cook potatoes until just tender but still holding their shape. Drain and allow to cool slightly. Cooking time varies, but will be about 15-20 minutes.
Blanch the beans by bringing a small pot of water to a boil with 1 tsp/6g salt. Have a bowl with ice water ready.
Once the water is boiling, add the cut beans. Cook for 30 seconds. Immediately drain and submerge in ice water to stop cooking. Once cold, drain and set aside.
In a small bowl or mixing glass, combine all the dressing ingredients. Whisk until blended.
In a large bowl, combine the potatoes, beans, radishes, and onions. Pour over the dressing over and toss to combine.
Stores for up to 2 days in the fridge.
Important Recipe Notes
Potatoes: Red potatoes are best for this recipe as they have the least starch and hold their shape when cooked. Other waxy varieties of potatoes including fingerling potatoes will work. Russet potatoes are not recommended.
More Side Dishes
PrintGreen Bean and Potato Salad
This green bean and potato salad is fresh, hearty, and easy to make! A flavorful side dish perfect for potlucks or family dinners.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 6–8 as a side 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Pescatarian, Vegan, Vegetarian
Ingredients
- 2 lbs/900g small red potatoes
- 12 oz/325g fresh green beans
- 5–6 medium/100g radishes, sliced
- 1/2 medium/80g red onion, thinly sliced
Dressing:
- 1/2 cup/120ml olive oil
- 4 tbsp/60ml red wine vinegar
- 2 tbsp/30ml lemon juice
- 2 tbsp/30g coarse ground mustard
- 2 cloves/10g garlic, minced or grated
- 1/2 tsp/3g salt (plus more for blanching)
- 1/2 tsp/1g fresh ground black pepper
- 1/2 cup/10g loosely packed parsley leaves, chopped
Instructions
- Slice the potatoes in 1/2”/12mm thick rounds or semi-circles (depending on size of potatoes). There is no need to peel.
- Trim and cut green beans into 1 1/2 – 2”/4-5cm pieces.
- Slice onion with the vein into very thin sections. Slice radishes thinly. Finely chop parsley.
Cook the potatoes:
- Bring a pot of water to a boil and cook potatoes until just tender but still holding their shape. Drain and allow to cool slightly. Cooking time varies, but will be about 15-20 minutes.
Blanch the beans:
- Bring a small pot of water to a boil with 1 tsp/6g salt. Have a bowl with ice water ready.
- Once the water is boiling, add the cut beans. Cook for 30 seconds. Immediately drain and submerge in ice water to stop cooking. Once cold, drain and set aside.
Make the dressing:
- In a small bowl or mixing glass, combine all the dressing ingredients. Whisk until blended.
- In a large bowl, combine the potatoes, beans, radishes, and onions. Pour over the dressing over and toss to combine.
- Stores for up to 2 days in the fridge.
