This post may contain affiliate links. Read my disclosure policy.

This Potato and Green Bean Salad with balsamic vinaigrette is a delicious mayo-free potato salad, perfect for potlucks and a great side dish with anything you’re grilling!

Potato and Green Bean Salad

I have so many potato salad recipes, but this is by far one of my favorites! Some other favorite potato salads are this rainbow potato salad, and this low-carb potato salad (seriously so good!).

It’s also great for vegan and Whole30 diets, and best served room temperature rather than chilled like most potato salads that contain mayo which makes this ideal to bring to a summer party or picnic. It’s so good, I really think you will love it as much as I do!

Prep: 10

Cook: 30

Total: 40

Print Rate Pin Save WW Points

Yield: 12 servings

Serving Size: 3 /4 cup

Ingredients

▢ 3 1/2 pounds new potatoes, about 10 peeled and cut 1-inch pieces
▢ 1 lb green beans beans, ends trimmed
▢ 1 2.25 oz can sliced black olives, drained
▢ 1/4 cup balsamic vinegar
▢ 1/4 cup extra virgin olive oil
▢ 3 scallions, chopped
▢ 1 teaspoon kosher salt and fresh black pepper

Instructions

Cook potatoes in a large pot of salted water until tender, about 25 to 30 minutes.
In a second pot, cover string beans with water and boil until string beans are tender, 6 to 7 minutes. Drain then quickly run under cold water to prevent them from overcooking.
When the potatoes are done, drain.
In a large bowl, combine balsamic, oil, salt and pepper.
Add the potatoes, green beans, scallions and olives. Mix well and serve room temperature.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Nutrition

Serving: 3 /4 cup, Calories: 153 kcal, Carbohydrates: 25 g, Protein: 3 g, Fat: 5 g, Saturated Fat: 0.5 g, Sodium: 800 mg, Fiber: 5 g, Sugar: 2.5 g

Potato and Green Bean Salad

Potato and Green Bean Salad