Potato and Green Bean Salad

If you’re searching for a salad that’s vibrant, fresh, and hearty all at once, this Potato and Green Bean Salad is a game-changer. Imagine tender new potatoes, crisp green beans, creamy borlotti beans, and juicy cherry tomatoes all tossed in a fragrant pesto dressing. Every bite bursts with flavor — tangy, herbaceous, and perfectly balanced. Add in capers for a briny kick, a squeeze of fresh lemon, and the richness of hard-boiled eggs, and you’ve got a dish that’s as nourishing as it is irresistible.

This isn’t your average side salad. It’s a main or a side, a lunch or a light dinner, and it feels sophisticated enough for entertaining while still being super easy to whip up. Trust me, once you try this salad, it’ll become a staple in your recipe rotation.

Recipe Origin

This recipe is inspired by classic Mediterranean bean and potato salads, which are beloved for their fresh flavors, healthy ingredients, and satisfying textures. The combination of fresh herbs, tangy vinegar, and pesto brings the dish to life, making it perfect for spring and summer meals, but comforting enough to enjoy all year round.

Kitchen Tools You’ll Need

• Large pot (for boiling potatoes and beans)
• Medium saucepan (for cooking borlotti beans if using dried or canned)
• Large mixing bowl
• Wooden spoon or spatula
• Knife and cutting board
• Small bowl (for making dressing)

Print

Why You’ll Love Potato and Green Bean Salad

This salad is more than just a side dish — it’s fresh, flavorful, and endlessly versatile. Here’s why it will quickly become a favorite:

Versatile: Serve it as a light lunch, a picnic side, or a colorful addition to dinner. It’s equally at home on a casual table or a festive spread.

Budget-Friendly: Uses simple, wholesome ingredients that are easy to find in your pantry or fridge.

Quick and Easy: Simple preparation steps mean you can have this salad on the table in under 30 minutes.

Customizable: Love bold flavors? Add extra pesto or a sprinkle of chili flakes. Prefer it milder? Reduce the vinegar or capers to taste.

Crowd-Pleasing: Texturally satisfying, colorful, and flavorful — everyone from kids to adults will reach for seconds.

Chef’s Pro Tips for Perfect Results

• Cook potatoes just until tender and green beans until bright green but still crisp — this maintains the perfect texture.
• Use fresh herbs for a vibrant flavor; dried herbs work in a pinch but won’t be as aromatic.
• If using canned borlotti beans, rinse well to remove excess sodium.
• Dress the salad just before serving for the freshest taste, or let it chill for 20–30 minutes to allow flavors to meld.

Ingredients in Potato and Green Bean Salad

Here’s the magic behind this colorful, flavorful salad. (Note: full measurements are provided above in your recipe card.)

New Potatoes: Creamy, tender, and slightly sweet, they provide a hearty base for the salad.

Green Beans: Crisp and vibrant, adding texture and freshness.

Borlotti Beans: Nutty and creamy, balancing the tender potatoes and bright vegetables.

Red Onion: Thinly sliced for a mild sharpness that complements the richness of the beans and pesto.

Capers: Provide a briny, tangy pop that lifts the flavors.

Cherry Tomatoes: Juicy bursts of sweetness and acidity in every bite.

Parsley & Basil: Fresh herbs that add fragrance, color, and a Mediterranean touch.

Pesto: Adds an aromatic, herbaceous, and slightly nutty richness that binds the salad together.

Olive Oil & White Wine Vinegar: Create a light, balanced dressing that enhances all the ingredients.

Dried Oregano & Lemon Juice: Adds a Mediterranean flair and brightens the overall flavor.

Salt & Pepper: Simple seasonings to bring everything together.

Hard-Boiled Eggs: Sliced or quartered, they add richness, protein, and a satisfying bite.

Instructions

Let’s dive into creating this vibrant, satisfying salad:

Cook Potatoes: Wash and boil new potatoes in salted water until just tender. Drain and let cool slightly.

Blanch Green Beans: Trim the beans and cook in boiling water for 3–4 minutes until bright green and crisp-tender. Drain and refresh in cold water to stop cooking.

Prepare Borlotti Beans: If using canned, rinse and drain. If using dried, cook according to package instructions until tender.

Make Dressing: In a small bowl, whisk together pesto, olive oil, white wine vinegar, lemon juice, oregano, salt, and pepper. Adjust seasoning to taste.

Combine Ingredients: In a large mixing bowl, combine cooked potatoes (cut into bite-sized pieces), green beans, borlotti beans, red onion, capers, cherry tomatoes, parsley, and basil.

Toss Salad: Pour dressing over the salad and toss gently until everything is evenly coated. Taste and adjust seasoning if necessary.

Add Eggs: Peel, slice, or quarter the hard-boiled eggs and gently fold them into the salad just before serving.

Serve and Enjoy: Plate the salad as a main or side dish, and enjoy the fresh, vibrant flavors in every bite.

Nutrition Facts

Servings: 4
Calories per serving: ~350–400

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

How to Serve Potato and Green Bean Salad

• Fresh Bread: Serve alongside crusty bread to make a more filling meal.
• Grilled Protein: Complements grilled chicken, fish, or tofu perfectly.
• Picnic-Ready: Great served cold or at room temperature for outdoor meals.
• Standalone: Hearty enough to enjoy on its own, especially with eggs and pesto.

Make-Ahead and Storage Tips

• Salad can be assembled a few hours ahead; store in the fridge and toss before serving.
• Keeps well in an airtight container for up to 2 days.
• Add eggs just before serving to maintain freshness and texture.

Variations to Try

• Add roasted red peppers or artichoke hearts for extra flavor.
• Use baby potatoes or sweet potatoes for a twist.
• Swap borlotti beans with chickpeas or cannellini beans.
• Sprinkle with toasted nuts or seeds for crunch.

Additional Tips

• Prep all vegetables in advance to save time.
• Chill dressing ingredients before mixing for extra freshness.
• For a vegan version, omit the eggs or substitute with chickpeas.
• Double the batch for picnics or meal prep lunches.

FAQ Section

Q1: Can I use frozen green beans?
A1: Yes, just thaw and blanch them briefly to maintain texture.

Q2: Can I make this salad vegan?
A2: Absolutely — omit the eggs and ensure your pesto is dairy-free.

Q3: Can I use red potatoes instead of new potatoes?
A3: Yes! Just cook until tender and adjust bite size.

Q4: Can I use canned cherry tomatoes?
A4: Fresh tomatoes are best, but canned drained tomatoes work in a pinch.

Q5: Can I make the salad ahead of time?
A5: Yes, store in the fridge for a few hours, but add eggs and toss before serving.

Q6: Can I substitute the pesto with another dressing?
A6: Yes, a simple vinaigrette or herb dressing works well too.

Q7: How do I prevent the salad from getting soggy?
A7: Blanch vegetables just until tender and toss with dressing just before serving.

Q8: Can I add protein to make it a main meal?
A8: Grilled chicken, tuna, or halloumi cubes are excellent additions.

Q9: Can I make it spicy?
A9: A pinch of chili flakes or diced fresh chili adds a nice kick.

Q10: Can I double the recipe?
A10: Yes, simply scale ingredients and use a larger mixing bowl.

Conclusion

This Potato and Green Bean Salad is fresh, vibrant, and satisfying — a perfect balance of textures and flavors. Creamy potatoes, crisp green beans, nutty borlotti beans, and bright pesto dressing come together in a colorful dish that’s ideal for lunch, dinner, or entertaining. Each bite is a celebration of simple, wholesome ingredients elevated with herbs, vinegar, and just the right touch of richness.

Whether served as a main or a side, this salad is guaranteed to impress and delight. Make it for a weeknight meal, pack it for a picnic, or bring it to a potluck — either way, you’re in for a deliciously fresh experience that everyone will love.

See how to prepare this hearty potato and green bean salad: