This post may contain affiliate links. Please see my disclosure policy.

This simple potato and green bean salad recipe is paired with arugula, goat cheese, and a homemade maple dijon dressing. It’s both creamy and crunchy, and can be enjoyed either warm or cold!

Potato green bean salad on a white plate.

One of my favourite recipes on the blog is this sautéed green bean side dish with a dijon vinaigrette. There’s just something about the green bean + dijon mustard flavour combination that always hits the spot (and that reminds me of my Parisian friend who introduced me to it)!

Today, we’re taking that yummy flavour profile and transferring it to this easy and delicious potato green bean salad 🙂

This is a great recipe to serve as a side salad all year long – it works great for holiday spreads and picnics alike. You can also enjoy this green bean salad as an entree-style salad by adding a source of protein to it (I like to top it with hard-boiled eggs or chicken) and packing it for lunch.

As a registered dietitian, I’m happy to share that both potatoes and green beans are packed with nutrients – like fiber and vitamin C. I share more details on each vegetable’s nutrition benefits below if interested.

Want more delicious, hearty salad recipe inspiration? Check out my roundup of fall and winter salad recipes for more ideas!

Potato green bean salad on a white plate.

Ingredients needed & possible substitutions

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!

Recipe ingredients in small bowls.

Step-by-step: how to make potato green bean salad

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!

Cooked potatoes cut in halves on cutting board.

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.

Blanched green beans in ice bath.

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!

Blanched green beans cut on cutting board.

What to serve this recipe with

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.

Storage notes & make-ahead option

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!
Potato green bean salad tossed in maple dijon vinaigrette in a large mixing bowl.

Green bean nutrition benefits

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!

Potato nutrition benefits

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!

Potato green bean salad tossed in maple dijon vinaigrette on a white plate.

More healthy salad recipes:

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

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Potato & Green Bean Salad With Maple Dijon Dressing

This simple potato and green bean salad recipe is paired with arugula, goat cheese, and a homemade maple dijon dressing. It's both creamy and crunchy, and can be enjoyed either warm or cold!
Potato green bean salad on a white plate.
Print Pin
5 from 1 vote
Leave a Review

Ingredients

  • 1.5 pounds small potatoes (like peewee or creamer potatoes)
  • 1 pound green beans, fresh + trimmed
  • 4 cups baby arugula (5 oz or 142 gram bag)
  • 1/4 cup goat cheese

Maple Dijon Dressing:

Instructions

  • Place potatoes 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.
  • Meanwhile, make the salad dressing by combining all dressing ingredients into a jar with a lid or in a small bowl. Shake or whisk to combine, adjusting seasonings to taste. Set aside.
  • When potatoes are cooked, remove them from the water using a slotted spoon. Place them in a clean bowl or cutting board to let them cool slightly.
  • Using the same pot of water, turn the heat up to high 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, transfer the green beans to the ice bath for 1-2 minutes to stop the cooking process.
  • Drain green beans and pat dry. Cut them into halves or thirds (depending on size) to make more bite-sized pieces.
  • Similarly, cut the cooked potatoes in halves or quarters depending on your desired size. If using pee-wee potatoes, you can add them to the salad whole.
  • In a large serving or mixing bowl, combine green beans and potatoes with arugula and goat cheese. Toss in dressing + serve!

Notes

*RECIPE MODIFICATIONS:
  • Baby arugula can be swapped for a similar leafy green, like baby kale or spring mix
  • You can use freshly minced garlic in place of garlic powder. I’d got for 2-3 cloves!
  • Goat cheese adds a nice creaminess to this recipe and I haven’t tried it with another cheese. That said, you can swap the goat cheese for a dairy-free alternative OR omit it entirely if needed
 
*LEFTOVERS:While best enjoyed fresh, leftovers of this recipe will keep for 1 day in an airtight container in the fridge.
*MAKE IN ADVANCE: If you’d like to make this salad in advance:
  • Cook the potatoes and green beans as instructed in the recipe card.
  • Make the salad dressing.
  • Store the cooked potatoes, green beans, and salad dressing in SEPARATE containers in the fridge.
  • 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!
 
*SERVE WITH:
  • 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 🙂
  • I love it paired with proteins like salmon, chicken, hard-boiled eggs, or baked tofu.

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

Pin it for later:

Pinterest graphic for a healthy potato green bean salad recipe.
This post may contain affiliate links. Please see my disclosure policy.