Summer Green Bean Potato Salad in a wooden bowl with a light pink cloth napkin underneath

Green Bean Potato Salad

Kiss traditional potato salad goodbye! Once you try this Green Bean Potato Salad recipe, you’ll be hooked on this upgraded version of a classic.


5 from 1 vote
Summer Green Bean Potato Salad in a wooden bowl with a light pink cloth napkin underneath
Print Recipe

Green Bean Potato Salad

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Salad
Cuisine: American
Servings: 5
Calories: 490kcal
Author: Gina Fontana


For the salad:

  • 4 heaping cups (600 g) fresh green beans, washed and trimmed
  • 2 cups (295 g) petite purple potatoes (or regular), washed and chopped
  • 1 cup (150 g) frozen peas, thawed
  • 1 (15-ounce/425-gram) can lima beans (butter beans), drained
  • 1-2 cucumbers , peeled and sliced/spiralized
  • ½ cup (10 g) fresh mint leaves

For the dressing:

  • cup (80 mL) olive oil
  • teaspoons (7.5 mL) Dijon mustard
  • 1 tablespoon (15 mL) pure maple syrup or agave
  • 1 tablespoon (15 mL) lemon juice
  • 2 tablespoons (30 mL) apple cider vinegar
  • ¼ teaspoon (1.5 g) kosher or fine sea salt
  • ¼ teaspoon (0.6 g) freshly ground black pepper

For garnish:

  • ½ cup (50 g) toasted almonds
  • 2 tablespoons (20 g) chia seeds


  • First, prepare a large bowl with ice water and set aside. Blanch the green beans by bringing a medium pot of water to a boil, boil for 3 minutes, and then immediately scoop out the green beans with a strainer and place them into the ice water bath.
  • Keep the water boiling after all the green beans are removed and add the potatoes. Cook until tender, about 15-20 minutes, then drain and rinse with cold water. If the peas are still frozen, add them to a microwave-safe bowl, cover them with water and microwave for 2 minutes. Drain and set aside.
  • In a large salad bowl, combine the potatoes, green beans, peas, lima beans, cucumber, and mint leaves and toss to combine.
  • In a bowl, whisk together all the dressing ingredients and then pour over top of the salad. Toss. Season with more salt and pepper if needed, to taste.
  • Right before serving, toss in the toasted almonds and chia seeds. Best if eaten fresh, but leftovers may be stored in the fridge and enjoyed within the next day or so.


To travel with this salad, take the salad in a covered bowl, the dressing in a covered jar, and the toasted almonds and chia seeds in a small container or plastic zipped bag.


Nutrition Facts
Green Bean Potato Salad
Amount Per Serving
Calories 490 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 3g15%
Trans Fat 1g
Sodium 244mg10%
Potassium 1223mg35%
Carbohydrates 63g21%
Fiber 13g52%
Sugar 14g16%
Protein 10g20%
Vitamin A 26112IU522%
Vitamin C 34mg41%
Calcium 164mg16%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Gina Fontana Green Beans Potatoes Salad

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Sept-Oct Cover 2023



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