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Green Bean Potato Salad in a white bowl.
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5 from 1 vote

Green Bean Potato Salad

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!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Salad, Side Dish
Cuisine: French
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 Servings
Calories: 229kcal
Author: Megan Calipari
Cost: $4

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 Tbsp Red Wine Vinegar, 2 tsp Dijon Mustard, 1 Small Shallot, minced, 1 Large Clove of Garlic, grated on a rasp grater, ½ tsp Kosher Salt, Black Pepper, 6 Tbsp 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 Tbsp Chopped Fresh Parsley
  • Serve immediately, or transfer to a container with an airtight lid and store in the refrigerator for up to 4 days.

Notes

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.

Nutrition

Calories: 229kcal | Carbohydrates: 23g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 223mg | Potassium: 579mg | Fiber: 4g | Sugar: 2g | Vitamin A: 264IU | Vitamin C: 27mg | Calcium: 32mg | Iron: 1mg