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This potato and green bean salad is a light, fresh and healthy vegetarian side dish that you’ll want to make all season long!

You may also enjoy my Spinach Salad with Bacon and Eggs or this Easy Three Bean Salad.

potato and green bean egg salad on a white plate

The lemon-herb vinaigrette makes it a great option for those who don’t like mayo in their potato salad.

I just love this potato salad with egg. And fresh herbs are one of my most favorite ways of adding flavor to dishes!

close-up of healthy vegetarian green bean, potato, and egg salad

For this salad I chose fresh dill, parsley, and chives. They make the perfect addition to the easy lemon vinaigrette dressing, which coats everything in bright deliciousness.

potato and green bean salad with eggs on a plate beside a cloth napkin

How to make potato and green bean salad

Making this salad is straightforward. Cook the little potatoes, green beans (I steamed them in the handy microwave-safe bag for 2 minutes), and eggs (I did an 8 minute boil), then let everything cool and toss it with the dressing.

You can make the dressing while everything is cooking, and you’re well on your way to having this flavorful side on your table in no time.

close-up of green bean and potato salad with eggs

I used little potatoes in assorted colors, but you could also use new potatoes or any kind of potato really, as long as they total about 1.5 pounds.

I like this potato and green bean salad with eggs best when it’s first made, but I did eat the leftovers for the next two days and still enjoyed it. 🙂

Hope you love this recipe!

Questions? Don’t hesitate to ask.

This potato and green bean salad with eggs is a light, fresh and healthy vegetarian summer side dish that you'll want to make all summer long! The lemon-herb vinaigrette makes it a great option for those who don't like mayo in their potato salad.
5 from 3 votes

Potato and Green Bean Salad

This potato and green bean salad is a light, fresh and healthy vegetarian summer side dish that you’ll want to make all season long!
Prep: 10 minutes
Cook: 15 minutes
Inactive time:: 15 minutes
Total: 40 minutes
Servings: 4


  • 1.5 pounds little potatoes cut into halves
  • 8 ounces French or green beans steamed or boiled
  • 2 eggs hard boiled
  • Salt & pepper to taste


  • 1/4 cup olive oil
  • 1 tablespoon lemon juice + zest from 1/2 lemon
  • 2 teaspoons Dijon mustard
  • 1 tablespoon fresh chives chopped
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon fresh dill chopped
  • 1 clove garlic minced
  • Salt & pepper to taste


  • Prep your little potatoes (boil them for about 15 min or until they're cooked), steam the beans or boil them until they're tender-crisp (I steamed them for 2 minutes in the microwave-friendly bag they came in), and hard boil your eggs (I did an 8 minute boil). You can do this all at once if you're coordinated. 😉
  • Meanwhile, add all the dressing ingredients to a jar and shake to combine.
  • Allow your potatoes to cool for at least 15 minutes.
  • Assemble the salad and gently toss with the dressing. Add extra salt & pepper if desired. 


  • Serves 4+ as a side dish. 

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Hi! I’m Natasha.

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  1. 5 stars
    The recipe is in my regular rotation of dishes that I make fairly often. Love the combination, and absolutely love the dressing.

  2. I made this last night with farm fresh green beans. So delicious and a perfect packed lunch for work this week. Thanks for the recipe inspiration!

  3. Love this potato salad Natasha. Summer is all about pasta and potato salads for our BBQ’s, and I’m always looking to change up my recipes. I love the dressing for this one. Great combo of herbs and nice and light!

    1. Thank you! Yeah, I figured having a few lighter options was a good idea. There’s always so much food at these events. 💛