Hearty, tangy and super-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.
Not your usual mayo-centric potato salad! This flavor-packed Green Bean Potato Salad is a love letter to flavor. 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 flavors and then it's your choice whether you serve it right away or stash it away for later. This is a salad that actually gets even better with time and it's perfect on your holiday table alongside your usual Vegan Green Bean Casserole.
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Ingredient notes
For detailed measurements and instructions, see the printable recipe card.
Here's what you will be needing to make my Green Bean Potato Salad recipe:
And a few notes on the ingredients:
- Green beans- These must be fresh. Frozen ones just won't work well in this recipe.
- Potatoes - I love fingerling potatoes but new potatoes are fine too. 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.
- Slice then up into strips. Red bell peppers for no other reason than the pop of color 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. There is no need to add salt to the vinaigrette because of the capers, and because we salt the potatoes and beans as they are cooking anyway.
If you happen to have some fresh dill it would make a great garnish.
How to make Green Bean Potato Salad
For detailed instructions see the recipe card
Step 1 - First boil the potatoes in a large pot of salted water until fork tender and drain immediately. Allow them to steam dry in the pan.
Step 2 - Blanche the green beans.
Step 3 - Saute the bell peppers over a high heat so they get soft and charred in places.
Step 4 - Add all of the above to a large bowl.
Step 5 - Heat the capers and olive oil up together in a skillet or saucepan until the capers begin to pop.
Step 6 - Add the other vinaigrette ingredients and whisk together. Taste and adjust seasoning as necessary.
Step 7 - Pour over the potatoes, green beans and bell peppers.
Step 8 - Toss together and give the potatoes time to absorb the vinaigrette before serving.
Success tips
- When boiling the potatoes you need to catch them when they are just right. Perfectly tender so they can absorb the vinaigrette and be easy to eat, but no so well done they fall apart when tossed up in the salad.
- Don't overcook the beans. We are barely cooking them so that they retain a nice bite.
- Be generous with the vinaigrette when coating the potatoes etc.
Serving suggestions
Once you start eating this green bean potato salad you can't stop. It's especially good with a glass of crisp, chilled white wine.
Enjoy in a bowl for a light meal or quick lunch and because it keeps so well it's great for prepping ahead, potlucks, cookouts and packed lunches. Add some salty crumbles of vegan feta cheese for a delicious protein boost. It also makes a great side dish. Try serving it with your Thanksgiving or other holiday meals, and with:
- veggie/bean burgers
- vegan chick'n or steak
- grilled food
- vegan quiche
- vegan spanakopita
- a side of flatbread to mop up the delicious vinaigrette
- vegan seitan roast
- baked tofu
Making in advance & leftovers
Green Bean Potato Salad is a vegan salad that gets better with time so is great for making ahead and storing. Cover it well and it will keep for up to 3 days in the fridge. Be sure to allow it to come to room temperature and give it a good toss before serving. Leftover vinaigrette will also keep for 3 days in a sealed container in the fridge.
FAQS
No. I do not recommend freezing this recipe. It can easily be scaled down if you think it will make too much.
The capers really make this salad special so I recommend using them if at all possible. Stoned and halved black olives would make a good alternative though.
Hungry for more?
Looking for more vegan side dish recipes? You might enjoy:
- Spicy Roasted Cauliflower
- Roasted Red Cabbage
- Vegan Mashed Sweet Potatoes
- Vegan Mashed Potatoes
- Vegan Broccoli Salad
Did you make this recipe?
Be sure to rate it and leave a review below!
📖 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 tablespoon salt (divided), for the water when boiling the vegetables
- 2 red bell peppers
- 1 teaspoon olive oil
For the vinaigrette
- 6 tablespoons (90 mls) 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 (about ¼ cup / 60 mls) lemon (juice & zest)
- 1½ tablespoon 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 pretty evenly sized. Don't leave them whole. They need to be cut to 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, approximately 1 inch long pieces. 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 the teaspoon 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 bowl, add the cooked potatoes, 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 potatoes, beans and peppers and toss gently to coat all of the vegetables 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.
NOTES
- When boiling the potatoes you need to catch them when they are just right. Perfectly tender so they can absorb the vinaigrette and be easy to eat, but no so well done they fall apart when tossed up in the salad.
- Don't overcook the beans. We are barely cooking them so that they retain a nice bite.
- Be generous with the vinaigrette when coating the potatoes etc.
Making in advance & leftovers Green Bean Potato Salad is a vegan salad that gets better with time so is great for making ahead and storing. Cover it well and it will keep for up to 3 days in the fridge. Be sure to allow it to come to room temperature and give it a good toss before serving. Leftover vinaigrette will also keep for 3 days in a sealed container in the fridge.
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
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.