Go Back
–+ servings
Kräuter-Kartoffelsalat mit grünen Bohnen (ohne Mayo)
Elle

Herb Potato Salad with Green Beans

5 from 1 vote
Easy herb potato salad with a Dijon dressing loaded with fresh herbs (no mayo). Greens beans and arugula make this is a healthy, flavour-packed alternative to mayo-heavy potato salads.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 359

Ingredients
  

For the salad:
  • 1 kg new potatoes, scrubbed clean halved lengthwise (quartered, if large)
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 400 g green beans, trimmed
  • 2 handfuls young arugula leaves
For the dressing:
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar (Condimento bianco)
  • 1 tablespoon grainy Dijon mustard
  • 1/2 teaspoon maple syrup
  • 1 small shallot, finely chopped
  • sea salt and freshly ground black pepper, to taste
  • 1 cup mixed soft fresh herbs (e.g basil, chives, tarragon, dill, parsley)

Instructions
 

  1. Preheat the oven at 400°F / 200°C (180°C fan-assisted) and line a baking tray with parchment paper.
  2. Place the potatoes on the prepared baking sheet, drizzle with 1 tablespoon oil and salt and toss well until evenly coated. Spread and an even layer, without crowding.
  3. Roast the potatoes in the preheated oven for 45-50 minutes, or until golden and crisped, tossing halfway through.
  4. While the potatoes are roasting prepare the green beans and dressing.
  5. Bring a small pot of salted water salt a boil over high heat. Add the green beans, and blanch just until the beans are crisp-tender and still bright green, about 3 minutes. Drain immediately, and rinse under cold running water until cool (this is important to stop them from overcooking and to keep the vibrant green color.) Once beans are cool, pat dry with a clean kitchen towel. 
  6. In a small bowl, add the olive oil, vinegar, mustard, maple syrup. Season with salt and pepper and mix well to combine. Stir in the herbs and set aside.
  7. When the potatoes are done, remove from the oven and transfer to a large bowl. Drizzle the herb mixture over the potatoes and toss gently to combine. Add the green beans and arugula, toss again to incorporate. Serve warm or at room temperature.
  8. Enjoy!

Nutrition

Calories: 359kcal

Notes

  • Use a mix of your favourite herbs for this recipe. I like to use a mix of basil, chives, tarragon, dill, and parsley. Other great combinations of soft herbs are:
    • parsley, mint, dill and chives
    • marjoram, tarragon, parsley, and chives
    • parsley, chives, and thyme
  • It’s important to add the dressing to the potatoes while they are warm, as warm potatoes will soak up the dressing much better than cold potatoes.
  • If making in advance, add the arugula directly before serving.
 
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

Tried this recipe?

Let us know how it was!