I make this potato and green bean salad whenever I want something that feels both comforting and fresh — the earthy bite of new potatoes, the snap of blanched green beans, and the rich creaminess of chopped hard‑boiled eggs tied together by a mustardy vinaigrette. It’s a classic, no‑fuss side that doubles as a light main for lunch or a potluck staple that travels well. If you enjoy seasonal salads that balance texture and flavor, this one fits the bill — and it plays nicely alongside other bright salads like Autumn Harvest Honeycrisp Apple and Feta Salad.
Why you’ll love this dish
Simple, satisfying, and flexible — that’s why this salad keeps showing up at my table. It’s quick enough for a weeknight but substantial enough for a weekend picnic. The potatoes soak up the vinaigrette, the green beans add a fresh crunch, and the eggs add protein and silkiness without making the salad heavy.
“Exactly the kind of make‑ahead salad I want — vibrant, easy to scale, and everyone asks for seconds.” — a regular at my Sunday lunches
- Budget friendly: basic pantry ingredients, no specialty shopping required.
- Fast: about 30–40 minutes from start to finish.
- Kid‑friendly: mild flavors and familiar textures.
- Make‑ahead friendly: flavors improve after a few hours in the fridge.
If you’re after something heartier for chilly nights, this salad is a lighter alternative to a hearty chili with beans — same comfort, less fuss.
The cooking process explained
Before you start: this recipe is mostly boiling, blanching, and tossing. First you cook the potatoes until just tender, then shock the green beans in ice water to keep them bright and crisp. Whisk a simple vinaigrette, chop your eggs, and combine everything. It’s forgiving: you can cut the potatoes larger for chunkier bites or leave them a bit creamier if you lightly smash a few pieces into the dressing.
Overview steps:
- Boil potatoes until tender (15–20 minutes).
- Blanch green beans 3–4 minutes and cool in ice water.
- Peel and chop hard‑boiled eggs.
- Whisk vinaigrette and toss with potatoes, beans, and eggs.
- Adjust seasoning and garnish with herbs.
What you’ll need
- 4 medium potatoes (Yukon Gold or red potatoes work best — waxy varieties hold their shape).
- 200 g green beans, trimmed (about 2 cups).
- 4 hard‑boiled eggs, peeled and chopped.
- 1/4 cup olive oil (extra virgin for flavor).
- 2 tablespoons vinegar (white or apple cider vinegar).
- 1 teaspoon Dijon mustard.
- Salt and freshly ground black pepper, to taste.
- Fresh herbs (optional) — parsley or dill work beautifully.
Substitutions and notes:
- Vinegar swap: white wine vinegar or sherry vinegar are great if you have them.
- Oil: use light olive oil if you prefer a milder dressing.
- Eggs: swap for chickpeas to make it vegetarian (eggs add richness and protein).
Directions to follow
- Fill a large pot with salted water and bring to a boil. Add whole potatoes and simmer until a knife slides in easily, 15–20 minutes depending on size. Drain and let cool until they’re easy to handle.
- While the potatoes cook, bring another pot of salted water to a boil. Add trimmed green beans and blanch for 3–4 minutes until bright green and just tender. Immediately transfer them to a bowl of ice water to stop the cooking; drain and pat dry.
- Peel and roughly chop the hard‑boiled eggs. Set aside.
- In a large mixing bowl whisk together the olive oil, vinegar, Dijon mustard, and a generous pinch of salt and pepper until slightly emulsified. Taste and adjust acidity or seasoning.
- Cut the cooled potatoes into bite‑sized pieces and add them to the vinaigrette. Add the drained green beans and chopped eggs.
- Toss gently to coat, taking care not to break up the potatoes too much. Taste and adjust salt, pepper, or vinegar as needed.
- Serve chilled or at room temperature. Scatter chopped parsley or dill over the top if using.
Best ways to enjoy it
This salad is versatile on the plate:
- As a side: pair with grilled fish, roasted chicken, or sausages.
- Make it a light meal: add flaked tuna or more chopped hard‑boiled eggs and a wedge of crusty bread.
- Picnic friendly: it travels well and stays stable for several hours if kept cool.
- Plating tip: mound the salad in the center of a shallow bowl, garnish with a drizzle of olive oil and a sprinkle of chopped herbs for a clean, appetizing presentation.
For a contrasting texture and warm companion, serve next to a spicy bowl like this hearty chili with beans — the salad’s brightness cuts through spice and richness.
Storage and reheating tips
- Refrigerate: store in an airtight container for up to 3 days. The potatoes will absorb more dressing over time, so you may want to reserve a tablespoon of dressing to freshen the salad before serving leftovers.
- Do not freeze: the texture of potatoes and eggs degrades when frozen.
- Food safety: keep chilled (below 40°F / 4°C) if serving at a gathering; discard after 2 hours at room temperature during warm weather.
Pro chef tips
- Salt your boiling water: it seasons the potatoes and green beans from the inside.
- Don’t overcook potatoes: test with a paring knife; they should be tender but not falling apart.
- Ice bath is essential: shocking green beans keeps them vibrantly green and crisp.
- Emulsify the dressing: whisk mustard with vinegar first, then slowly drizzle in oil for a smoother vinaigrette.
- Make ahead: you can prepare everything a few hours ahead; toss right before serving for brightest flavor.
Flavor swaps
- Mediterranean twist: add halved cherry tomatoes, olives, and a splash of lemon instead of vinegar.
- Herbed yogurt dressing: swap some oil for plain yogurt for a creamier version.
- Vegan option: omit eggs and add roasted chickpeas or marinated tofu for protein.
- Warm version: serve the potatoes and green beans warm, fold in eggs just before serving for a cozy side.
Common questions
Q: How long does this salad take to make?
A: Active time is around 20–30 minutes; total elapsed time about 35–40 minutes including cooling.
Q: Can I make the salad completely ahead of time?
A: Yes — you can cook everything and refrigerate up to a day before. Toss with dressing or add extra dressing just before serving to revive texture.
Q: What potatoes are best?
A: Waxy potatoes like Yukon Gold or red potatoes hold up best and have a creamy texture. Russets will break down more and create a mushier salad.
Q: Is it safe to eat eggs in a make‑ahead salad?
A: Hard‑boiled eggs are fine if kept refrigerated. Consume within 3 days and avoid leaving the salad at room temperature for extended periods.
Q: Can I add mustard seeds or capers for extra tang?
A: Absolutely — capers, grainy mustard, or a few chopped cornichons add a lovely briny lift.
Conclusion
If you want a classic that’s equal parts homey and fresh, this potato and green bean salad is a keeper. For a French take on a similar combination, see this French‑Style Potato and Green Bean Salad which emphasizes the same crisp beans and mustard vinaigrette, offering inspiration for variations and plating.
Potato and Green Bean Salad
Ingredients
Method
- Fill a large pot with salted water and bring to a boil. Add whole potatoes and simmer until tender, 15–20 minutes depending on size. Drain and let cool.
- Bring another pot of salted water to a boil. Add the green beans and blanch for 3–4 minutes until bright green and just tender.
- Immediately transfer them to a bowl of ice water to stop the cooking; drain and pat dry.
- In a large mixing bowl, whisk together the olive oil, vinegar, Dijon mustard, and a generous pinch of salt and pepper until slightly emulsified.
- Taste and adjust acidity or seasoning.
- Cut the cooled potatoes into bite-sized pieces and add them to the vinaigrette. Add the drained green beans and chopped eggs.
- Toss gently to coat, taking care not to break the potatoes too much.
- Taste and adjust salt, pepper, or vinegar as needed.
- Serve chilled or at room temperature. Garnish with chopped parsley or dill if using.