Featuring buttery-soft baby or little yellow potatoes, the satisfying crunch of fresh green beans, a tangy white wine vinaigrette, and a generous handful of dill, chives, oregano, thyme, and rosemary, this French Green Bean Potato Salad with Fresh Herbs is the perfect summer side dish. Mayonnaise-free, heat-friendly, and bursting with tons of fresh herb flavor, it’s everything a warm-weather side dish should be. Best of all? It can be served chilled or at room temperature. Either way is absolutely delicious.
I’ve said it time after time, and I’ll say it again. To little ol’ me, potato salad is, without a single doubt, the far superior summer salad. Forget pasta salad. Ditch the coleslaw. Corn salad be damned. No siree, B.O.B. Bob, those three don’t even stand a chance of winning my side salad-loving heart over as much as a creamy potato salad can. And yes, while I traditionally go for a mayonnaise-based version, on super-hot days I often opt for a mayo-free version like this one. That way, I don’t have to worry so much about transporting it or keeping it chilled once it is set out on a table in the middle of an all-too-often heatwave.
This particular potato salad is even more of a winner because it has the added bonus of crisp green beans. The melty, tender, soft potatoes are balanced with the crunchy texture and pop of color from the fresh summer green beans. And then, the fresh herbs and scallions add lots of bold flavor. So not only is this salad gorgeous, temperature-safe, and full of texture, it’s also packed with in-your-face, or should I say in-your-mouth, flavor. Honestly, with a potato salad like this one, pasta salad, coleslaw, and corn salad should be extremely nervous. They’re definitely going to have to up their game in order to compete with this little heart-stealer.
Ingredients:
- 1 1/2 Pounds Baby or Little Yellow Potatoes, Cleaned & Quartered
- Cold Water
- 1 Teaspoon Coarse Sea Salt
- 1/2 Pound Fresh Green Beans, Cleaned & Snapped (Approximately 2 Cups)
- 1/3 Cup White Wine Vinegar
- 2 Teaspoons Dijon Mustard
- 1 Teaspoon Honey
- 1/2 Teaspoon Finely Ground Sea Salt
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Freshly Ground Black Pepper
- 1/3 Cup Extra-Virgin Olive Oil
- 5 Scallions, Chopped (Green & White Parts)
- 1 Tablespoon Fresh Dill, Very Finely Chopped
- 1 Tablespoon Fresh Chives, Very Finely Chopped
- 1 Teaspoon Fresh Oregano, Very Finely Chopped
- 1/2 Teaspoon Fresh Thyme, Very Finely Chopped
- 1/2 Teaspoon Fresh Rosemary, Very Finely Chopped
Directions:
- Place the quartered potatoes into a large stockpot. Fill the pot with cold water until the potatoes are covered by at least two inches of water. Bring to a boil over high heat. (Approximately 10 to 15 minutes.)
- When the water begins to boil, add the coarse sea salt. Continue to boil until the potatoes are fork-tender. (Approximately 5 to 10 minutes.)
- Add the green beans to the stockpot, along with the potatoes, and cook them together for 2 additional minutes.
- Dump the potatoes and the green beans into a colander under cold running water. After 1 minute, turn off the water, and shake the colander until there is no longer any water. Dump the potatoes and green beans into a large glass bowl.
- In a small glass bowl, whisk together the white wine vinegar, mustard, honey, finely ground sea salt, garlic powder, and pepper until well combined. While whisking, slowly add the olive oil until well combined. Pour the mixture over the warm potatoes and green beans. Gently fold to combine. Allow to cool for 30 minutes.
- After 30 minutes, add the scallions, dill, chives, oregano, thyme, and rosemary to the potatoes and green beans. Gently fold to combine.
- Serve at room temperature or refrigerate.
Suggestions:
- Instead of baby or little yellow potatoes, you can also use larger regular-sized potatoes for this recipe. Just make sure to dice them into somewhat equal-sized pieces so that they all cook at the same rate.
- Once my potatoes came to a boil, I cooked them for 10 minutes. They were on the softer side. If you prefer a firmer potato, cook them for less time. I actually prefer it when the potatoes “melt” into the salad.
- It will take the vinaigrette a little bit of time to slowly absorb into the potatoes. This is one reason why this potato salad needs to rest for at least 30 minutes.
- Do not add the herbs to the potato salad until after the drained potatoes and green beans have rested for at least 30 minutes. This will help keep them vibrant and prevent them from wilting from the heat.
- Can’t find one or two of the fresh herbs called for in this recipe? No worries. This potato salad will still be delicious with only a couple of them.
- When making and storing this potato salad, use a glass, ceramic, or non-reactive metal bowl because it contains vinegar.
- This salad can be served at room temperature or cold. It tastes great either way.
- Before you serve the salad, gently stir it to redistribute all the ingredients.
Improvements:
- Add 1/4 to 1/2 teaspoon of crushed red pepper flakes to the potato salad vinaigrette.
- Fold shaved parmesan into the potato salad once it has cooled completely.
- Replace a little bit of the white wine vinegar with lemon juice.
- CLICK HERE to find more delicious potato salad and bean salad recipes.
Ingredients:
- 1 1/2 Pounds Baby or Little Yellow Potatoes, Cleaned & Quartered
- Cold Water
- 1 Teaspoon Coarse Sea Salt
- 1/2 Pound Fresh Green Beans, Cleaned & Snapped (Approximately 2 Cups)
- 1/3 Cup White Wine Vinegar
- 2 Teaspoons Dijon Mustard
- 1 Teaspoon Honey
- 1/2 Teaspoon Finely Ground Sea Salt
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Freshly Ground Black Pepper
- 1/3 Cup Extra-Virgin Olive Oil
- 5 Scallions, Chopped (Green & White Parts)
- 1 Tablespoon Fresh Dill, Very Finely Chopped
- 1 Tablespoon Fresh Chives, Very Finely Chopped
- 1 Teaspoon Fresh Oregano, Very Finely Chopped
- 1/2 Teaspoon Fresh Thyme, Very Finely Chopped
- 1/2 Teaspoon Fresh Rosemary, Very Finely Chopped
Directions:
- Place the quartered potatoes into a large stockpot. Fill the pot with cold water until the potatoes are covered by at least two inches of water. Bring to a boil over high heat. (Approximately 10 to 15 minutes.)
- When the water begins to boil, add the coarse sea salt. Continue to boil until the potatoes are fork-tender. (Approximately 5 to 10 minutes.)
- Add the green beans to the stockpot, along with the potatoes, and cook them together for 2 additional minutes.
- Dump the potatoes and the green beans into a colander under cold running water. After 1 minute, turn off the water, and shake the colander until there is no longer any water. Dump the potatoes and green beans into a large glass bowl.
- In a small glass bowl, whisk together the white wine vinegar, mustard, honey, finely ground sea salt, garlic powder, and pepper until well combined. While whisking, slowly add the olive oil until well combined. Pour the mixture over the warm potatoes and green beans. Gently fold to combine. Allow to cool for 30 minutes.
- After 30 minutes, add the scallions, dill, chives, oregano, thyme, and rosemary to the potatoes and green beans. Gently fold to combine.
- Serve at room temperature or refrigerate.
PIN THIS RECIPE
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
Creamy Italian Ranch Corn & Green Bean Salad
Fresh Basil Honey Mustard Flat Green Bean Salad
Roasted Asian Green Bean Salad with Tomatoes
When the summer heat hits its peak, there’s nothing worse than the anxiety that comes with a bowl of creamy mayonnaise-based potato salad. Luckily, you don’t have to choose between food safety and flavor with these Mayonnaise-Free Favorite Summertime Potato Salads. These flavor-packed recipes are designed to withstand the heat, stay delicious in the summertime sun, and keep your picnic, barbecue, or outdoor get-together worry-free. Not only are they delicious, but they’re built to beat the heat. CLICK HERE for the recipes.
CLICK HERE to see all of our amazingly fresh and delicious salad recipes. We’ve included a list of every salad recipe we’ve ever shared with our readers. If you scroll down, you’ll also find lists that break these recipes down into even more categories, such as potato salad, pasta salad, quinoa salad, coleslaw, chicken salad, egg salad, corn salad, pea salad, bean salad, tomato salad, cucumber salad, asparagus salad, broccoli salad, cauliflower salad, dinner salad, fruit salad, and salad dressing recipes. Whatever kind of salad you’re craving, we’ve got a recipe for it, and hopefully, these lists will make it easier for you to find the exact recipe you are searching for.
2025
One-Pot Zucchini, Onion, & Cilantro Rice Pilaf
Fresh Basil Honey Mustard Radish & Corn Salad
Chocolate Pudding Zucchini Bread Muffins
2024
Summer Cherry Ketchup & Barbecue Sauce
Creamy Ranch Corn & Cucumber Salad with Dill
Quick & Easy Fresh Cherry Dessert Sauce
2019
Shrimp & Corn Salad with Chesapeake Seasoning
Peach Cobbler Muffins with Cinnamon Streusel
Lemony Summer Roasted Green Beans
2018
Fresh Blueberry Streusel Topped Crumb Cake
Sweet & Tangy Summer Garden Cucumbers
Make sure to check out all of the other great Farmer’s Market Week recipes below. A huge thanks to Jolene’s Recipe Journal for hosting this event.
- Double Chocolate Zucchini Bread by Magical Ingredients
- Easy Chicken Stir-Fry by A Kitchen Hoor’s Adventures
- French Green Bean Potato Salad with Fresh Herbs by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Green Bean Salad with Tomatoes, Arugula, and Basil Dressing by Karen’s Kitchen Stories
- Grilled Zucchini Carbonara by A Day in the Life on the Farm
- Jalapeno Corn Cakes by Jolene’s Recipe Journal
- Lemon Blackberry Scones by Rave About Food
- Ratatouille by That Recipe
- Sun-dried Tomato Pesto by Art of Natural Living
