Hearty, tangy and delicious Green Bean Potato Salad made with fresh green beans, new potatoes, red peppers, and a lemon caper dijon vinaigrette. Served warm or cold it's the perfect side for any occasion!
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Not your usual mayo-centric potato salad! This flavour-packed Green Bean Potato Salad is a love letter to flavour. We're talking a mixture of soft little potatoes, tender green beans, and charred, sweet red bell peppers, all smothered with a super tangy and delicious lemony, mustardy, caper studded vinaigrette.
The vinaigrette goes in warm so the potatoes can suck up all of the amazing flavours and then it's your choice whether you serve it right away or stash it away for later. This is a vegan salad that actually gets even better with time!
It's perfect for all kinds of dinners, pot lucks, grilling sessions, and light lunches. I absolutely love to enjoy it with a big glass of chilled chardonnay!
Mel x
Ingredients
Here are the ingredients you need at a glance:
And a few ingredient notes:
- Green beans- These must be fresh. Frozen beans don't work well in this recipe.
- Potatoes - Either fingerling or new potatoes. Chop them into halves or quarters (depending on how big they are) so that the vinaigrette has some fleshy surface area to soak into.
- Bell peppers - For their lovely sweet flavour and some charred deliciousness. I like to use red bell peppers for no other reason than the pop of colour looks really great against the yellowy potatoes and the green beans!
- The vinaigrette - A combination of olive oil, zippy lemon juice, salty capers, tangy dijon mustard, loads of garlic, black pepper, optional chili flakes, and a hint of sweetness from a drop of maple syrup. It's so delicious! If you aren't into capers, halved or quartered black olives would make a great alternative.
Let's Make Green Bean Potato Salad!
Can't wait to make this potato salad? Here's a quick visual walkthrough of the process. For full details see the printable recipe.
1 - Boil the potatoes until fork tender, drain, then allow them to steam dry.
2 - Blanche the green beans.
3 - Saute the bell peppers over a high heat so they get soft and charred in places.
4 - Heat the capers and olive oil up together in a skillet or saucepan until the capers begin to pop then add the other vinaigrette ingredients. Mix well, then pour over the veggies while still warm. Let them soak it all up before serving.
Recipe
Green Bean Potato Salad
Author:Ingredients
For the salad
- 1½ lbs (680 grams/24 oz) fingerling or new potatoes
- ¾ lb (340 grams / 12 oz) fresh green beans
- 1½ tablespoons fine sea salt (divided)
- 2 red bell peppers
- 2 teaspoons olive oil
For the vinaigrette
- 6 tablespoons (90 ml) extra virgin olive oil
- 1 large clove garlic , minced or grated finely
- 4 tablespoons capers , drained well
- ¼ teaspoon chili flakes (OPTIONAL)
- 1 large or 2 small lemons (juice & zest) (about ¼ cup / 60ml of juice)
- 1½ tablespoons Dijon mustard
- 1 tablespoon maple syrup , or ¾ teaspoon sugar
- ½ teaspoon freshly ground black pepper
INSTRUCTIONS
- Wash the potatoes and cut them all in half (or quarters if they are large), so they are all evenly sized. Don't leave them whole even if small because they won't absorb the dressing well.
- Add the potatoes to a large pan, cover with water, add 1 tablespoon of salt and bring to a boil. Cook for about 8 to 10 minutes until fork tender then drain, return to the warm pan and leave the lid off for them to steam dry.
- Prep the green beans. Trim the ends and cut into bite sized. Add to a saucepan, cover with water, add ½ tablespoon of salt and bring to a boil. Boil for 3 minutes then turn off, drain through a sieve/colander and immediately rinse under running cold water. Give them a good shake then place the sieve/colander over their saucepan and let them sit and drain a bit more while you prepare the bell peppers.
- Deseed the bell peppers and cut into bite sized strips. Heat a skillet (cast iron if you have it) over a high heat with 2 teaspoons of oil and when hot add the pepper strips. Cook for 5 to 6 minutes, moving them around frequently until they are soft with some nicely charred spots. Remove from the heat.
- To a large serving bowl, add the cooked potatoes, blanched green beans, and bell pepper strips.
For the vinaigrette
- To a skillet or small pan, add the extra virgin olive oil and the capers. Warm over a medium heat until the capers start popping. Turn down to low and add the garlic, give it a stir and let it cook for 1 minute. Don't let it color.
- Add the rest of the vinaigrette ingredients and stir really well. It takes a good mix to get it all somewhat combined. It won't emulsify completely though. Turn off the heat.
- Give it a quick taste and adjust as needed. You can add more lemon, mustard, black pepper or maple syrup/sugar to get a balance that's right for you.
- Pour the warm vinaigrette over the vegetables and toss gently to coat well. Leave to sit for at least 10 to 15 minutes before serving so the vinaigrette has time to be absorbed by the potatoes.
- Toss gently once more before serving, or cover and refrigerate for up to 3 days. Be sure to bring back to room temperature before serving.
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Heather says
This is a fantastic, forgiving recipe that tastes like something crave-able from the posh deli you treat yourself to on special occasions. I’m enjoying it and can’t wait until I can share it at my next potluck.
Melanie McDonald says
So pleased you're enjoying it, Heather!
Cheryl H says
Made this last night with freshly picked French beans. It was absolutely delicious and I can't wait to have the leftovers tomorrow.
Melanie McDonald says
So pleased you enjoyed it, Cheryl!
Janet says
If I am using olives instead of capers , do I still sauté them?
Melanie McDonald says
I wouldn't. I only do that with the capers because I like them a bit crispy and golden. I don't think that would work with olives.
Zelda Smith says
I just made this with little to no alterations other than serving amounts (cooking for 1). Very tasty and presents well!
Dan says
Love this salad.
Joyce says
This is absolutely a fantastic, delicious, great recipe. My new favorite. I have to tell you I had only canned green beans and regular potatoes. It was still super good beyond belief. Plus, what a terrific vinaigrette. Than you so much for such delicious and inspiring recipes.
Ruchama says
We have been experimenting with cuisines from many countries for our Friday night Shabbat meals for many years. One of our guests' favorites, never any left-overs, has been potato and green bean salad. Several countries feature it in their recipe collections. This recipe for that salad combination looks delicious. We'll be serving this version soon.