This French Green Bean Potato Salad is a delicious and easy side dish for any meal or cookout! It is dressed with a simple vinaigrette and can be eaten warm or cold. And it is naturally vegan and gluten-free!
Summer is on the way and having easy, delicious side dish recipes to serve at a cookout is crucial! I love to make cold salads like Cannellini Bean Salad, Mango Avocado Salad or a crunchy Red Cabbage Slaw because I can make them ahead of time and they get better as they sit in the refrigerator.
And this Green Bean Potato Salad fits the bill, too! It is easy to make, and can be made up to three days ahead of time. It is the perfect side dish for any Summer meal because. And it's naturally vegan and gluten-free!
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Why You'll Love This Recipe
- This recipe requires simple, easy-to-find ingredients.
- And it is so easy to make!
- This Green Bean Potato Salad is naturally gluten-free and vegan, so anyone can enjoy it.
- It is dressed in a simple vinaigrette and it can be eaten warm or cold.
- And most importantly, it is absolutely delicious!
Ingredients
Mini Potatoes: Sometimes they are called small potatoes or baby potatoes. Just grab the smallest potatoes you can find. You can use red or yellow!
Green Beans: Be sure to use fresh green beans for this potato salad recipe. No frozen or canned green beans! They will be too soft.
Shallot: If you cannot find a shallot, use finely chopped red onion instead.
Red Wine Vinegar: I don't recommend any other type of vinegar for this recipe!
Extra Virgin Olive Oil: Use a good quality olive oil for this recipe. There are very few ingredients, so you will taste it!
Instructions
Step 1. In a large mixing bowl, mix the vinaigrette. Combine red wine vinegar, dijon mustard, finely chopped shallot, grated garlic, salt and pepper. Mix together, then add extra virgin olive oil and mix until well combined.
Step 2. Next, cook the baby potatoes in well-salted boiling water until a fork easily pierces the flesh.
This will take about 20 minutes.
Use a slotted spoon to remove them from the water and place them directly into the bowl with the vinaigrette.
Step 3. Then, add the green beans to the water and cook until tender-crisp, about 3 minutes.
Remove them from the water using a spider or a slotted spoon and add them directly to the bowl with the potatoes.
Step 4. Gently toss everything together with a large spoon.
Add chopped parsley and toss once more.
Serve warm, or transfer to a container with an airtight lid and store in the refrigerator.
Recipe FAQs
Transfer to an airtight container and store in the refrigerator for up to 4 days.
I do not recommend freezing this recipe.
A shallot is milder in flavor than an onion. Shallot also has a slight garlic flavor, so it is more complex.
Expert Recipe Tips
Mixing the potatoes and green beans with the vinaigrette while they are still hot allows them to absorb the dressing and become super flavorful!
The potatoes in bags of baby potatoes will vary in size. Keep the small ones whole and cut the large ones in half so everything is a similar size. This will ensure they cook at the same rate.
Be sure to use a slotted spoon or a spider to remove the potatoes! That way you can just toss the green beans into the already boiling water.
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📖 Recipe
Green Bean Potato Salad
Equipment
- 1 3-Quart Sauce Pan
- 1 Spider or Slotted Spoon
- 1 Large Mixing Bowl
- 1 Cutting Board
- 1 Knife
- Measuring Cups and Spoons
Ingredients
- 24 oz Mini Potatoes, small ones left whole, large ones cut in half See Note!
- 8 oz Green Beans, trimmed and cut in half
For the Vinaigrette
- 3 tablespoon Red Wine Vinegar
- 2 teaspoon Dijon Mustard
- 1 Small Shallot, minced about 3 Tablespoons
- 1 Large Clove of Garlic, grated on a rasp grater
- ½ teaspoon Kosher Salt
- Black Pepper
- 6 tablespoon Extra Virgin Olive Oil
For Garnish
- 2 tablespoon Chopped Fresh Parsley
Instructions
Make the Vinaigrette
- In a large mixing bowl, combine red wine vinegar, Dijon mustard, minced shallot, grated garlic, salt and pepper. Stir to combine, then add the olive oil and stir well until the mixture is emulsified. Set aside.3 tablespoon Red Wine Vinegar, 2 teaspoon Dijon Mustard, 1 Small Shallot, minced, 1 Large Clove of Garlic, grated on a rasp grater, ½ teaspoon Kosher Salt, Black Pepper, 6 tablespoon Extra Virgin Olive Oil
Cook the Potatoes and Green Beans
- Bring a 3-quart pot filled water to a boil. Salt the water and add the potatoes. Cook until a fork easily pierces the flesh of the potatoes, about 15-20 minutes, depending on the size of your potatoes.24 oz Mini Potatoes, small ones left whole, large ones cut in half, 8 oz Green Beans, trimmed and cut in half
- Use a slotted spoon or a spider to remove the potatoes from the water and place them directly into the vinaigrette.
- Then, add the green beans to the boiling water and cook until tender-crisp, about 3 minutes. Use a spider or slotted spoon to add them into the bowl with the potatoes.
Finish and Serve
- Use a large spoon to toss the potatoes and green beans in the vinaigrette. Add the parsley and toss once more.2 tablespoon Chopped Fresh Parsley
- Serve immediately, or transfer to a container with an airtight lid and store in the refrigerator for up to 4 days.
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