Herbed Green Bean Potato Salad (Vegan + Gluten-Free)
If you’re looking for a light, flavorful, and easy side dish that fits nearly every diet, this Herbed Green Bean Potato Salad is your new go-to. Made with tender yellow potatoes, crisp green beans, briny capers, and a simple herb-infused olive oil vinaigrette, it’s the perfect vegan, gluten-free, and plant-based salad for warm-weather meals, potlucks, or meal prep. It’s budget-friendly, holds up beautifully in the fridge, and delivers a fresh, vibrant flavor that gets even better the next day. No mayo, no fuss—just real, wholesome ingredients.
This recipe for Herbed Green Bean Potato Salad is inspired by traditional plant-based recipes I’ve enjoyed visiting family in Sweden. The combination of steamed potatoes and crisp green beans, mixed with handfuls of herbs and a light mustard-olive oil vinaigrette is so fresh and satisfying. If you have a bunch of green beans, you simply must make this easy recipe. Just turn to a few pantry staples and you can get this vegan, gluten-free salad on the table in under 30 minutes—serve it warm or cold. It’s also even better the next day. This easy salad is so refreshing and flavorful—yet so simple. I love to serve it for picnics, or as a side dish with soups, sandwiches, or veggie burgers.
Description
This light, fresh Herbed Green Bean Potato Salad is vegan, gluten-free, and budget-friendly. Made with capers, herbs, and olive oil—perfect for light healthy meals.
Salad:
- 2 pounds small yellow potatoes (i.e, Yukon gold), unpeeled, thinly sliced
- 1 pound fresh green beans, trimmed into 2 to 3-inch pieces
- 3 tablespoons capers, rinsed, drained
- 4 green onions, diced
- 1/2 cup fresh chopped herbs, as desired (i.e., basil, oregano, dill, parsley, marjoram)
Herb Mustard Vinaigrette:
- Fill one large pot and one medium pot half full of water, cover, and bring to a boil.
- Add potatoes to the large pot, cover, and cook for over medium heat for 10-15 minutes, just until tender but firm. Drain and rinse with cold water in a colander.
- While potatoes are cooking, add green beans to the medium pot, cover, and cook for 3-5 minutes, until crisp-tender yet bright green. Drain and rinse with cold water in a colander.
- While potatoes and green beans are cooking, add capers, green onions, and herbs to a large bowl.
- Prepare vinaigrette by whisking together olive oil, vinegar, garlic, mustard, oregano, black pepper, and salt (optional) in a small dish.
- Add cooled potatoes and green beans to the salad bowl, and toss with the vinaigrette. May serve warm or chilled. Makes 10 servings (about 1 cup each).
- Add cooled green beans and potatoes to the salad bowl, and toss with the vinaigrette. May serve warm or chilled.
Notes
May cook the potatoes whole and slice after they cool, but will take additional cooking time. If you prefer to peel the potatoes, you may.
May substitute frozen, thawed green beans that are cooked until tender.
Use fresh herbs of your choice, including a mixture of herbs as desired.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 94
- Sugar: 1 g
- Sodium: 89 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 2 g
Top 10 Hearty Plant-Based Salads
Discover more satisfying vegan salads here:
Scandinavian Golden Beet & Potato Salad
Mediterranean Potato Bean Olive Salad
Grilled Corn & Potato Salad with Crispy Sage
Chickpea Tabouleh
Pesto Fusili Pasta Salad with Corn and Tomatoes
Provencal Bean Salad
Quinoa Apple Waldorf Salad
Southwest Black Bean Quinoa Mango Salad
Sesame Noodle Salad with Peas
Vegetable Couscous Salad with Za’atar
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