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Bowl of Green bean potato salad with olives

Green Bean Potato Salad

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!
Servings 5
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients
  

For the salad:

  • 2 pounds baby potatoes (cut in half or quartered)
  • 8 ounces green beans, trimmed and cut into 1-inch pieces
  • 1/2 red onion, finely chopped
  • 1/8 cup fresh parsley, chopped
  • salt and pepper, to taste
  • 1/4 cup (optional) pitted, olives - chopped or sliced (black, Kalamata or green olives)

For the dressing:

  • 1/3 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar (or choose lemon juice / balsamic vinegar)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon maple syrup
  • 1/2 teaspoon salt
  • 1 (optional) clove garlic, minced
  • 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, maple syrup, 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.