This French-style no mayo potato salad deserves a spot on the picnic table at your next cookout! It’s got tender potatoes, crunchy green beans, and juicy cherry tomatoes, plus TONS of fresh herbs. It’s easy to make – you’ll use the same pot of water to blanch the green beans and boil the potatoes. Toss everything in a simple vinaigrette and serve as a versatile side dish to any meal! Ready in 30 minutes or less.

potato, green bean, and tomato salad in a bowl with gold mixing spoons, surrounded by small bowl of tomatoes and parsley

For any mayo haters out there, this mayo free potato salad with green beans and tomatoes is dedicated to you.

The French really got it right with potato salad, by using a zippy vinaigrette instead of a mayo-based dressing!

As a Registered Dietitian, I love that this green bean and potato salad features heart-healthy extra virgin olive oil instead of mayo.

This dish is perfect for a healthy weeknight side dish (it pairs well with anything – I love with it my dill yogurt sauce salmon) or bring it as your contribution to a cookout!

This salad is loaded with a medley of fresh herbs for super zesty flavor. I used basil, parsley, and scallions! I’ve also tried it with the addition of dill (so yummy), so feel free to add some if you are a dill lover.

Because it doesn’t use mayo, this happens to also be a VEGAN potato salad! It’s gluten free, nut free, and dairy free, too.

green bean and potato salad ingredients measured out

Ingredients

Here’s everything you need to make this recipe:

  • Mini red potatoes: Or use a mixed bag of mini potatoes of different colors. They are simply boiled until soft and tender.
  • Green beans: AKA string beans. Just give them a little trim and blanch them to ensure they stay crunchy and vibrant green.
  • Cherry tomatoes: These little tomatoes generally have more concentrated flavor than big tomatoes. They add a pop of sweet-tart flavor and juiciness.
  • Fresh herbs: basil, parsley, and scallions: The more fresh herbs, the better in a simple recipe like this one! Feel free to swap in or add other herbs based on your personal preference.
  • Extra virgin olive oil: EVOO is a heart-healthy oil that ALSO tastes great in salad dressings, adding a vegetal and earthy flavor.
  • Champagne vinegar: If you don’t have champagne vinegar, you can use apple cider vinegar instead. But it’s worth a try – champagne vinaigrette is one of my favorite salad dressings!
  • Dijon mustard: This adds spicy mustard flavor and helps the simple vinaigrette emulsify.
  • Salt and pepper

Kitchen equipment needed

  • Large pot
  • Cutting board
  • Chef’s knife, 8 inch
  • Small jar
  • Large mixing bowl
  • Mixing spoons
  • Colander

Step-by-step instructions

blanched green beans in white bowl
1. Blanch green beans in boiling water for 30 seconds. Remove them to a bowl of ice water to stop the cooking. Let cool and pat dry.
cutting board with halved potatoes
2. Using the same pot of boiling water, boil the potatoes for about 15 minutes until fork tender. Drain and let cool, then cut them in half.
green bean and potato salad in a bowl before being mixed
3. Combine the potatoes, green beans, halved cherry tomatoes, chopped herbs, salt, and pepper in a large mixing bowl.
vinaigrette in a small jar
4. Make vinaigrette: combine EVOO, champagne vinegar, salt, and dijon mustard in a small jar. Close and shake
Potato and green bean salad mixed up in a large mixing bowl
5. Add dressing and toss everything together until well combined.

Enjoy this salad at room temperature or cold!

Serving suggestions

Pair this potato salad with just about any protein. Here are some ideas from the blog:

potato, green bean, and tomato salad in a bowl with gold mixing spoons, surrounded by small bowl of tomatoes and parsley

Let me know if you love this post by leaving a comment or star rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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potato, green bean, and tomato salad in a bowl with gold mixing spoons, surrounded by small bowl of tomatoes and parsley

Herby Potato and Green Bean Salad with Tomatoes

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  • Author: Alex Aldeborgh, RD
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: serves 6
  • Category: side dish, salads
  • Method: Stovetop
  • Cuisine: French
  • Diet: Vegan
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Description

This French-style no mayo potato salad deserves a spot on the picnic table at your next cookout! It’s got tender potatoes, crunchy green beans, and juicy cherry tomatoes, plus TONS of fresh herbs. It’s easy to make – you’ll use the same pot of water to blanch the green beans and boil the potatoes. Toss everything in a simple vinaigrette and serve as a versatile side dish to any meal! Ready in 30 minutes or less.


Ingredients

Scale
  • 3/4 pound green beans, trimmed
  • 1 lb mini red potatoes, scrubbed
  • 1 cup cherry tomatoes, halved
  • 2 tbsp basil, chopped
  • 2 scallions, white and light green parts thinly sliced
  • 1/4 c parsley, chopped
  • 1/3 cup extra virgin olive oil
  • 2 tbsp champagne vinegar
  • 1/4 tsp Kosher salt
  • 1/2 tbsp Dijon mustard
  • Salt and pepper, to taste


Instructions

  1. Bring a large pot of water to a boil. Prepare a bowl of ice water that will fit the green beans.
  2. Drop the green beans into the boiling water to blanch for 30 seconds. Remove them and plunge them into the ice water to stop them cooking. Let cool, then drain and pat dry.
  3. Add the potatoes to the same pot of boiling water. Cook for about 15 minutes, until soft and fork tender.
  4. Drain and let cool. Once cool enough to touch, cut the potatoes in half.
  5. In a small jar, combine extra virgin olive oil, champagne vinegar, Kosher salt, and dijon mustard. Close the jar and shake vigorously to emulsify the vinaigrette.
  6. Combine the cooked green beans, potatoes, tomatoes, and the fresh herbs in a mixing bowl. Add a generous pinch of salt and pepper.
  7. Add the dressing and gently toss the salad together so everything is well coated.
  8. Enjoy at room temperature or cold!

Notes

Storage

Keep this salad in the fridge in an airtight container. Eat within 5 days of preparing.

Potatoes nutrition benefits

Potatoes may have a bad reputation for being high in carbs, but they’re actually a nutritious food to include in your diet.

Our bodies need carbs because they get converted into energy. Carbs are fuel, and a diet that includes sufficient carbs will make you feel energized and satisfied!

One cup of mini potatoes provides several nutrients:

  • 2.6 grams of dietary fiber (9% of your daily needs)
  • 2.8 grams plant-based protein
  • 683 mg potassium (15% of your daily needs)
  • 0.121 mg thiamin (10% of your daily needs)
  • 1.724 mg niacin (11% of your daily needs)
  • 12.9 mc vitamin C (14% of your daily needs)