If you’re looking for a refreshing and nutritious dish this summer, you’ll love this Vegan Green Bean Potato Salad. This easy vegan salad recipe combines tender baby potatoes with crisp green beans for a delightful contrast in texture and flavor. Tossed in a light vinaigrette and enhanced with fresh herbs, it’s the perfect side dish for summer picnics, barbecues, potlucks or casual weeknight dinners. Not only does it look beautiful on the plate, but it’s a delicious crowd-pleaser, too!
This simple vegan salad is not only quick to prepare but also makes for a fantastic make-ahead option. With a quick prep time, you can easily whip it up and store it in the fridge until you’re ready to serve. As the flavors meld together, you’ll find that this gluten-free vegan potato salad tastes even better after a day in the refrigerator. So, gather your ingredients and get ready to impress your friends and family with this vibrant, delicious salad that’s sure to be a hit at any gathering!
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One of the best things about this healthy potato salad is its versatility. Feel free to customize the ingredients to suit your tastes or to use up what you have on hand. Want to add a salty kick? Consider tossing in some sliced olives or capers. Looking for more crunch? Try adding diced bell peppers or radishes. The options are endless, ensuring you can create a salad that reflects your preferences while enjoying the wholesome goodness of fresh produce.
What you’ll love about this recipe:
- Easy to prepare.
- Make-ahead friendly.
- Perfect for any occasion.
- Healthy and nutritious.
- Casual gatherings and family-friendly.
Frequently Asked Questions
Can I use regular potatoes instead of baby potatoes?
Yes, you can use regular potatoes. Just chop them into similar-sized pieces for even cooking.
Can I make this salad in advance?
Absolutely! This salad tastes even better after chilling in the refrigerator for a few hours or overnight.
What can I substitute for olive oil in the dressing?
You can substitute olive oil with avocado oil, grapeseed oil, or any neutral oil of your choice.
Is this salad gluten-free?
Yes, this Vegan Green Bean Potato Salad is naturally gluten-free.
Can I add protein to this salad?
Yes! Feel free to add chickpeas, white beans, or any plant-based protein to make it more filling.
Is the dressing customizable?
Definitely! You can adjust the acidity by using more or less vinegar or lemon juice, and add herbs or spices to suit your taste.
Can I use frozen green beans?
Yes, you can use frozen green beans. Just blanch them according to package instructions before adding to the salad.
How many servings does this recipe make?
This recipe makes about 4-6 servings, depending on portion size.
What is a good way to serve this salad?
This salad can be served chilled on its own, or as a side dish with grilled vegetables, vegan burgers, or any summer entrée.
Can I use other vegetables in this salad?
Yes! Feel free to add or substitute vegetables like bell peppers, cucumbers, or radishes for extra crunch and flavor.
What herbs can I use instead of parsley?
You can use fresh dill, chives, or cilantro for a different flavor profile.
Is this salad suitable for meal prep?
Yes, it’s perfect for meal prep! Just store it in individual portions for easy grab-and-go meals.
Can I use a different type of vinegar?
Yes, you can substitute apple cider vinegar with coconut vinegar, red wine vinegar or white vinegar, depending on your taste preference.
Is this salad low in calories?
Yes, this salad is generally low in calories while being nutritious, making it a great option for lighter meals.
Can I serve this salad warm?
Yes, you can serve it warm, but it’s best enjoyed chilled to enhance the flavors.
Is this recipe kid-friendly?
Yes, it’s a great way to introduce kids to vegetables in a tasty and appealing way! You can adjust the seasoning to their liking.
Cooking Tips:
- Choose the Right Potatoes: For the best texture, use waxy potatoes like baby potatoes or Yukon Golds. They hold their shape better than starchy varieties like Russets.
- Cut Evenly: Make sure to cut the potatoes and green beans into uniform sizes for even cooking. This ensures that everything cooks at the same rate and looks appealing in the salad.
- Don’t Overcook the Vegetables: Blanch the green beans for just 3-4 minutes until they’re bright green and crisp. Overcooking will make them mushy and dull in color.
- Ice Bath for Green Beans: After blanching the green beans, immediately transfer them to an ice bath to stop the cooking process. This helps retain their vibrant color and crisp texture.
- Season Water for Boiling: When cooking the potatoes and green beans, add salt to the water. This helps season the vegetables from the inside out.
- Make the Dressing Ahead: For enhanced flavor, consider making the dressing ahead of time. Let it sit for at least 30 minutes to allow the flavors to meld before tossing it with the salad.
- Adjust to Taste: Taste the salad before serving and adjust the seasoning if needed. Add more salt, pepper, or vinegar to enhance the flavors.
- Add Ingredients Gradually: When combining the salad, add the dressing gradually. This allows you to control the amount and ensure everything is well-coated without becoming soggy.
- Let It Chill: Allow the salad to chill in the refrigerator for at least 30 minutes before serving. This helps the flavors blend and makes it more refreshing.
- Garnish for Appeal: Consider garnishing the salad with additional herbs, nuts, or seeds right before serving for a pop of color and texture.
Serve with:
Make-ahead and Storage Tips
Make-ahead Tips
- Prepare Ingredients in Advance: You can wash and chop the potatoes and green beans a day ahead. Store them in airtight containers in the refrigerator until you’re ready to cook.
- Make the Dressing Ahead: Prepare the dressing a day in advance to allow the flavors to meld. Store it in the refrigerator in a sealed jar or container until you’re ready to toss it with the salad.
- Blanch the Green Beans: You can blanch the green beans a few hours before serving. After blanching, plunge them into an ice bath to stop cooking, then store them in an airtight container in the fridge.
- Mix Before Serving: If you’re making the salad ahead of time, consider mixing all the ingredients together (except the dressing) and storing them separately. Add the dressing just before serving to keep the salad fresh and prevent sogginess.
Storage Tips
- Use Airtight Containers: Store any leftovers in airtight containers to maintain freshness and prevent the salad from absorbing odors from the fridge.
- Refrigerate Promptly: Make sure to refrigerate the salad within two hours of serving to ensure food safety.
- Consume Within Three Days: For the best flavor and texture, enjoy the salad within 3 days. While it may still be safe to eat after that, the quality may decline.
- Avoid Freezing: It’s not recommended to freeze this salad, as the texture of the potatoes and green beans may become mushy upon thawing.
- Refresh Before Serving: If you’ve stored leftovers, consider stirring in a little extra dressing or a splash of lemon juice before serving to refresh the flavors.
More Tasty Side Dish Recipes
- Vegan Creamy Coleslaw
- French Green Beans with Shallots and Tarragon
- French Chopped Salad
- Easy Potato Wedges
- Vegan Cottage Cheese
Green Bean Potato Salad
Ingredients
For the salad:
- 2 pounds baby potatoes
- 12 ounces green beans, trimmed and cut into 1-inch pieces
- ½ red onion, finely chopped
- ¼ cup fresh parsley
- salt and pepper, to taste
- ¼ cup sliced black olives (optional)
For the dressing:
- ¼ cup extra virgin olive oil
- 3 tablespoons apple cider vinegar or lemon juice
- 3 teaspoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon thyme leaves (optional)
- 1 clove garlic, minced (optional)
- pepper, to taste
Instructions
- In a large pot, add the halved or quartered baby potatoes and cover them with water. Bring to a boil and cook for about 10-15 minutes or until tender but firm. Drain and let cool.
- While the potatoes are cooking, bring another pot of salted water to a boil. Add the green beans and cook for 3 minutes until bright green and tender-crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking. Drain again and set aside.
- In a small bowl, whisk together the olive oil, apple cider vinegar (or lemon juice), Dijon mustard, thyme, minced garlic, salt, and pepper until well combined.
- In a large mixing bowl, combine the cooked potatoes, green beans, red onion, parsley, and optional black olives. Drizzle the dressing over the salad and gently toss to coat all the ingredients evenly.
- Taste the salad and adjust the seasoning with more salt, pepper, or dressing if needed. Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld together.
