This light and simple Potato and Green Bean Salad is fresh, vibrant, and satisfying – it’s perfect as a side dish or a light lunch that’s healthy, has lots of flavor, and takes no time to bring together. Tender new potatoes, crisp green beans, juicy cherry tomatoes, and creamy borlotti beans are tossed with a bright herby pesto dressing and finished with hard-boiled eggs. It’s a simple yet impressive dish inspired by Mediterranean flavors- think Niçoise vibes but vegetarian!
For more recipes like this, try these next: this simple and fresh Greek salad, this vibrant lentil salad, or this simple Bruschetta recipe perfect as a side dish.
Ingredient Notes
The exact quantities are in the recipe card below, but here’s what to know:
- New Potatoes: Small waxy potatoes hold their shape best and soak up the dressing beautifully for this salad.
- Green Beans: Add them to the boiling potatoes for the last 2-3 minutes so they stay bright green and crisp-tender – no one wants a soggy bean!
- Borlotti Beans: These creamy beans add protein and texture – swap for cannellini beans or chickpeas if needed.
- Herbs: Parsley and basil bring freshness; don’t skip them!
- Pesto: Use your favorite basil pesto for a big flavor with minimal effort.
- Hard-Boiled Eggs: The addition of hard-boiled eggs is perfect if you’re serving this salad as more of a main meal.
In addition to the above, we’ve got a really simple dressing of extra virgin olive oil, white wine vinegar, lemon juice, dried oregano, and salt and pepper.
Variations & Substitutions
- Swap the borlotti beans for chickpeas, butter beans, or cannellini beans.
- Add olives or artichoke hearts for a Mediterranean twist.
- Top with crumbled feta or shaved Parmesan instead of eggs for a different protein option.
How To Make This Simple Potato and Green Bean Salad
Full instructions with quantities are in the recipe card – here’s a quick step-by-step:
1. Cook the Potatoes & Beans
Halve the potatoes and boil for about 10 minutes until fork-tender. Add green beans to the pot for the last 2-3 minutes. Drain, then give the pot a gentle shake with the lid on to rough up the potatoes- this helps them soak up the dressing!
2. Boil the Eggs
Cook for 10 minutes, then cool in ice water to stop cooking and prevent grey yolks. Peel and halve.
3. Combine the Salad
Add potatoes, green beans, sliced red onion, cherry tomatoes, capers, parsley, and basil to a serving plate.
4. Dress It
Drizzle over the pesto, olive oil, vinegar, lemon juice, oregano, salt, and pepper. Toss gently to coat everything evenly.
Nestle in the halved eggs and adjust seasonings if needed. Serve at room temperature!
Top Tips / Chef’s Notes
- Shaking the drained potatoes gently helps them catch more dressing- a classic potato salad trick.
- Use freshly boiled eggs for the creamiest yolks- don’t skip the ice water bath!
- This salad tastes even better if you let it sit for 10-15 minutes before serving so the flavors meld.
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving for the best flavor.
How To Serve?
This potato green bean salad is great warm or at room temperature. Serve as a side for summer dinners, pack it for a picnic, or enjoy it solo for a hearty, veggie-packed meal.
FAQs
Can I make this salad ahead?
Yes – prep everything, store in the fridge, and add the eggs just before serving. Bring to room temperature for the best taste.
What other dressings can I use?
A mustard vinaigrette or a classic lemon-olive oil dressing works great, too, if you don’t have pesto.
Can I serve this salad warm?
Absolutely! It’s delicious, warm, room temp, or chilled – very flexible.
Potato and Green Bean Salad
This light and simple Potato and Green Bean Salad is fresh, vibrant, and satisfying - it’s perfect as a side dish or a light lunch.
Ingredients
- 200g new potatoes
- 200g green beans, ends trimmed
- 200g borlotti beans, drained and rinsed
- 1 small red onion, thinly sliced
- 1 tbsp capers
- 100g cherry tomatoes, halved
- 10g parsley, diced
- 10g basil, diced
- 2 tbsp pesto
- 1 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 tsp dried oregano
- ½ lemon, juice
- Salt and pepper, to taste
- 3 hard boiled eggs
Instructions
- Wash and halve the new potatoes, then boil for 10 minutes until soft and cooked through. Add the green beans to the pan 2-3 minutes before you drain the potatoes to cook them, too.
- Drain the pot and give it a gentle shake with the lid on to slightly rough up the edges of the potatoes (this helps them absorb the dressing more!)
- Meanwhile, hard-boil the eggs for 10 minutes, then place in a bowl of ice water to stop the cooking process and prevent the yolk from greying. Peel and halve the eggs.
- Add the potatoes and green beans to a serving plate and add the red onion, borlotti beans, cherry tomatoes, capers, and fresh herbs.
- Drizzle over the pesto, extra virgin olive oil, dried oregano, vinegar, and lemon juice, along with a pinch of salt and pepper. Gently mix the salad to coat all the ingredients in the dressing.
- Nestle the halved hard-boiled eggs into the salad and add any more seasonings or dressings needed.
Notes
Serve at room temperature, chilled, or warm - this salad will taste great either way!