Green Bean & Purple Potato Salad

Green Bean & Purple Potato Salad /

If you’re at a picnic, do you go for the potato salad or the cole slaw? I’m a cole slaw person always – the really sweet mayonnaise-y kind. But potatoes smothered in mayo? No thanks. Why is cabbage in mayo better than potatoes in mayo? No clue. But while I don’t go for “potato salad,” I do like a potato salad.

Of course, what I mean is that this is a salad… with potatoes (and green beans and yellow wax beans and some other things). Instead of mayo, it’s dressed with everything that I think goes best with potatoes: olive oil, good dijon mustard, garlic capers, lemon, parsley and fresh oregano (I’ve got a ton of it growing in my backyard right now).

Green Bean & Purple Potato Salad /

I couldn’t resist these pretty purple potatoes that were at the farmers market, but Yukon Golds, new potatoes, or fingerling potatoes would work just fine here.

Green Bean & Purple Potato Salad /

I also couldn’t pass up these gorgeous green and yellow wax beans – a goop-y beige potato salad, this is not.

Green Bean & Purple Potato Salad /

I added some cooked bulgur (that I had leftover), and soft boiled eggs to make it a meal on it’s own. But you could skip those things, toss this into a big bowl and serve it as a bbq side dish. It should sit well at room temp because, of course, there’s no mayonnaise.

Green Bean & Purple Potato Salad /

5.0 from 5 reviews
Green Bean & Purple Potato Salad
Prep time
Cook time
Total time
Serves: serves 4 as a side
  • 6-8 small-medium purple potatoes (about ¾ pound)
  • 2 tablespoons olive oil, more to taste
  • 1 clove garlic, minced
  • 1 heaping teaspoon of capers
  • 1 teaspoon dijon mustard
  • 2 big handfuls of green and/or yellow wax beans
  • Juice and zest of 1 lemon
  • 2 scallions, chopped
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh oregano leaves
  • ¼ teaspoon red pepper flakes
  • sea salt and freshly ground black pepper
  • ½ cup cooked chickpeas
  • ½ cup cooked bulgur (quinoa, or millet if gluten free)
  • soft boiled eggs (instructions here)
  • pickled onions (not pictured, but a tasty addition)
  1. Bring a large pot of salted water to a boil. Scrub the potatoes and slice them into 1 inch pieces. Add the potatoes and cook until knife-tender, about 15 minutes. (Alternatively, you could roast them in the oven with a drizzle of olive oil at 400°F for 20-25 minutes).
  2. Meanwhile, in a large bowl, combine the olive oil, garlic, capers, mustard and generous pinches of salt and pepper. Use a rubber spatula or wooden spoon to smash the garlic and capers into a paste at the bottom of the bowl. When your potatoes are done, scoop them out of the water (leave the water boiling for your green beans), transfer them to the bowl, and toss to coat them with the 'dressing' at the bottom of the bowl.
  3. Prepare a bowl of ice water and place it near your pot of boiling water. Add the green beans to the boiling water and cook they’re tender but still vibrant. About 3 minutes. Scoop them out of the boiling water and into the ice bath to cool - about 1 minute. Drain and toss them into the bowl of potatoes. Add the lemon juice, zest, scallions, parsley, oregano, and red pepper flakes and toss to coat.
  4. Taste and add more salt, pepper, lemon juice to taste. If your salad is a little dry, drizzle some more olive oil and toss again.
  5. Optional: add cooked chickpeas, a (cooked) grain, and/or a few soft-boiled eggs.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. I have wax beans growing in my garden and cannot wait for them to be ready to pick. This salad instantly reminded me of them. I have a feeling something like this is really going to complement what’s growing in our garden (and coming in our CSA box) this summer.

  2. Tory from on said:

    Dang, you know how to make a big beautiful salad. Looks great.

  3. Emma from on said:

    All those colours, beautiful!

  4. I agree, the dijon, lemon and caper dressing is the perfect compliment to potatoes. Love how you’ve turned this salad into a bowl meal – that’s what easy, delicious weekday cooking is all about and it just so happened to be the exact topic of my latest cooking workshop too!

  5. Simone from on said:

    I Totally love coleslaw. It’s one of my favorites but I guess I also like potato salad…Yep, including the mayonnaise! :) But this looks actually much better!

  6. I’m always looking for new inspiration for salads! This looks very clean and delicious…. will try it soon!

  7. sbobet from on said:

    WOW!! I like to eat a lot of salads It is a healthy diet.

  8. The colours in this are utter perfection – looks delicious!

  9. Pingback: Green Bean & Purple Potato Salad | Eat Better Food

  10. Eileen from on said:

    This is such a gorgeous salad! I love the combination of potatoes and green beans — so classic and satisfying. The fresh oregano is a great touch!

  11. Amanda Jane from on said:

    Love those purple potato beauties! Salad looks fresh and beautiful as do all of your recipes – can’t wait to try it!

  12. Vetaretus-6 from on said:

    Wow, this looks so yummy and refreshing 😀 Gonna try it out soon!

  13. Emma from on said:

    This looks great! And personally I like cole slaw and potato salad, incl mayonnaise 😉

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  15. Those purple potatoes are so gorgeous! Nature comes up with the best colors :)

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  17. Kate from on said:

    Ooooooo, this looks so good! I have a ton of purple potatoes growing in the garden right now, can’t wait to dig some up and make this beauty!

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  31. Em on said:

    I just finished this – made it with bulgur + hard boiled egg (which was a mistake – cooked it took too long!). It wasn’t nearly as colorful as yours, but it was DELICIOUS. I’m so happy right now.

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  33. Janet on said:

    This is SO GOOD! We’ve made it twice already and I seriously hide the leftovers so I can take for lunch the next day. I much prefer this to mayo-based potato salad, and am glad to have something delicious to make with the overabundance of fresh oregano I have right now.

  34. Top marks for this. Great recipe. And tastes delicious, thanks for sharing.


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  37. m88 from on said:

    Very appetizing!

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