Herbed Green Bean Potato Salad (vegan + gluten -free)
If you are looking for a light, tasty and easy dish that fits almost every diet, this Green Bean potato salad is your new go-to. Made of tender yellow potatoes, crisp green beans, fins and a simple vinaigrette vote with herbal olive oil, it is the perfect vagan, without gluten and vegetable salad for hot weather meals, Potlucks or meal preparation. It is budget -friendly, holds beautiful in the fridge and offers a fresh, vibrant taste that gets even better the next day. Not Mayo, without disruption – just real, healthy ingredients.
This recipe for Herbed Green Bean Potato Salad is inspired by traditional herbal recipes that I have enjoyed family visit to Sweden. The combination of steam potatoes and crisp green beans, mixed with handfuls of herbs and a light oil vinaigrette with mustard is so fresh and satisfactory. If you have a beam of green beans, you just have to make this easy recipe. Just turn to a few staples and you can get this gluten-free salad on the table in less than 30 minutes-make it hot or cold. It is also even better the next day. This easy salad is so refreshing and tasty – but so simple. I like to serve it for a picnic, or as a plate of soups, sandwiches or veggie burgers.
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Description
This lightweight, fresh potato potato salad is vegan, gluten -free and budget -friendly. Made with capers, herbs and olive oil – perfect for light healthy meals.
Salad:
- 2 pounds yellow potatoes (that is, Yukon Gold), apple cured, thin slices
- 1 pound of fresh green beanscut into 2 to 3 -inch pieces
- 3 tablespoons of soup capers, rinsed, drained
- 4 Green onions, waves
- 1/2 cup Fresh chopped herbs, as you wish (ie, basil, oregano, dill, parsley, marjoram)
Vinaigrette Mustard Herb:
- Fill a large container and a medium container half full of water, cover and boil.
- Add potatoes to the large container, cover and cook for medium heat for 10-15 minutes, only until tender but steady. Drain and rinse with cold water in a strainer.
- While the potatoes cook, add green beans to the middle container, cover and cook for 3-5 minutes, until crisp but bright green. Drain and rinse with cold water in a strainer.
- While potatoes and green beans cook, they add capers, green onions and herbs to a large bowl.
- Prepare the vinaigrette with olive oil, vinegar, garlic, mustard, oregano, black pepper and salt (optional) on a small plate.
- Add cool potatoes and green beans to salad bowl and pour with the vinaigrette. Can serve hot or frozen. It makes 10 servings (about 1 cup each).
- Add cool green beans and potatoes to salad bowl and fly with the vinaigrette. Can serve hot or frozen.
Notes
They can cook the potatoes whole and arrive after cooling, but they will take extra cooking time. If you prefer to peel the potatoes, you can.
It can replace the frozen, to prevent green beans cooked until they are tender.
Use fresh herbs of your choice, including a mixture of herbs as you wish.
- Preparation time: 15 minutes
- Cooking time: 9 minutes
- Category: Salad
- Kitchen: American
Nutrition
- Service size: 1 serving
- Calories: 94
- Sugar: 1 g
- Sodium: 89 mg
- Fat: 4 g
- Saturated fat: 1 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 2 g
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