Potato & Green Bean Salad With Maple Dijon Dressing

All you need to make this green bean salad recipe are 9 simple ingredients:

• mini potatoes – I recommend using either pee-wee potatoes or mini creamer potatoes
• green beans
• baby arugula – can be swapped for another leafy green, like baby kale or a spring mix
• goat cheese – I like the creaminess that the goat cheese adds and have not tried this with another cheese. If needed, you can swap the goat cheese for a dairy-free alternative OR omit it entirely.
• olive oil
• maple syrup
• white wine vinegar
• dijon mustard
• garlic powder – or you can use freshly minced garlic

Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!

The first step of making this salad is steaming the potatoes. I like to use the smallest potatoes I can find at the grocery store – like peewee potatoes or these mini creamer potatoes you see pictured here.

To cook the potatoes, simply place them in a large pot and cover with water. Bring to a boil, then cover and reduce heat to low. Allow them to steam/simmer for 15-20 minutes, or until fork tender.

While the potatoes cook, you can prepare the salad dressing to maximize cooking time!

When the potatoes are cooked, remove them from the water using a slotted spoon. Place them in a clean bowl or on a cutting board to let them cool slightly.

Using the same pot of water, turn the heat up again to return to a boil. You may need to add in some fresh water if it’s looking a little low.

Once boiling, place the green beans into the pot and blanch them for 3-5 minutes. You want them to be tender enough to eat, but still bright green with a good crunch!

While the green beans are blanching, prepare an ice bath by placing ice cubes and cold water into a large bowl. Using your slotted spoon again, transfer the green beans to the ice bath for a minute or two to stop the cooking process.

Next, remove the green beans from the ice bath and pat them dry. I like to them cut them into more bite-sized pieces – so in half or in thirds, depending on how long each bean is.

Likewise, you can cut your potatoes in halves or quarters depending on your desired size. If using pee-wee potatoes, you can add them to the salad whole.

The final step is adding the green beans and potatoes to a large serving bowl, along with the arugula, goat cheese, and maple dijon dressing. Toss everything together and enjoy!

This potato green bean salad works great as part of a dinner party spread, OR as a simple side salad to a protein (for lunch or dinner). The recipe as written is a good source of complex carbs, greens, and healthy fats – so a protein will round it out perfectly 🙂

It tastes amazing paired with proteins like salmon, chicken, hard-boiled eggs, or baked tofu.

While best enjoyed fresh, leftovers of this recipe will keep for 1 day in an airtight container in the fridge.

If you’d like to make this salad in advance:

1. Cook the potatoes and green beans as instructed in the recipe card. Store them in an airtight container in the fridge.
2. Make the salad dressing and store it in an airtight jar in the fridge.
3. When you’re ready to serve the salad, combine the pre-cooked potatoes and green beans with arugula and goat cheese. Top everything with the dressing and serve!

Green beans are a great source of different vitamins including:

• vitamin C
• vitamin A
• vitamin K
• vitamin B6
• vitamin E
• B-vitamins

They are also a source of essential minerals, like:

• calcium
• iron
• manganese
• phosphorus
• potassium
• zinc

Green beans are also a good source of dietary fiber, with 1 cup of green beans providing almost 4 grams (13% of your daily needs). Fibre plays a role in heart health, blood sugar control, and digestive function!

I personally believe that white potatoes are so underrated when it comes to their nutrition benefits!

Like green beans, potatoes are also a good source of dietary fiber and antioxidants.

From a micronutrient standpoint, white potatoes are rich in:

• vitamin C
• potassium
• magnesium
• phosphorus
• B-vitamins, like B6, folate, and niacin

TIP: be sure to leave the skin on to maximize their nutrition benefits!

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Did you give this Potato & Green Bean Salad Recipe a try? Let me know by leaving a comment and recipe rating below!

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