Go Back
+ servings
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.

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!
Course Side Dish
Cuisine American
Keyword potato and green bean salad
Prep Time 10 minutes
Cook Time 15 minutes
Inactive time: 15 minutes
Total Time 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.