This herb potato salad is packed with fresh flavours thanks to a Dijon dressing that is loaded with fresh herbs. That’s right, no mayo! This potato salad recipe is made with oven-roasted new potatoes which give the potatoes a crisp-tender skin and delicious taste. Together with blanched green beans and young arugula leaves it’s a healthy, vibrant and flavour-packed alternative to mayo-heavy potato salads.
Inspired by my spring asparagus potato salad recipe, this version of my herb potato salad is a satisfying yet light recipe that will convince you that a tasty potato salad doesn’t always need mayonnaise. It’s the perfect BBQ side, and is a great way to include roast potatoes in your late summer or fall menu rotation.
Roasted potatoes add flavor
What really separates this potato salad recipe from others, is that the potatoes are roasted. This deepens the potatoes flavor, making them more savory and gives them crispy edges that simply make the salad more interesting and enjoyable. Of course, you when temperatures are hot, you may not want to turn on the oven, so it’s also perfectly fine to make this salad the traditional way and boil the potatoes. Something that is a time saver. This of course, gives the salad an overall different texture, but nonetheless it’s just as tasty.
Best potatoes for a roasted potato salad
Most important is that the potatoes are firm (waxy) and hold their shape when cooked. Sieglinde and Annabelle are great choices. Or, feel free to use a mix of white-skinned and red-skinned potatoes. And since we are using new potatoes for this recipe, there is no need to peel them. Easy peasy.
Tips for this herb potato salad
- Once the potatoes come out of the oven they should be tossed with the dressing while they are still warm. The potatoes can stand for 5 minutes to cool slightly, but should be still warm. Tossing the dressing with the warm potatoes helps them absorb the dressing and makes them more flavorful.
- I could well imagine that yellow wax beans mixed with green beans would work very well for this herb potato salad. Most important for the green beans is to give them a cold bath after blanching them. Quickly cooling them off stops them from continuing to cook, keeping them crisp-tender and helps lock in their brilliant color.
- This salad can be served warm or at room temperature.
For more potato salad recipes
How about trying my recipe for:
- Creamy Horseradish Potato Salad
- Spanish Potato Salad (Patatas Aliñadas)
- Easy Potato Salad Recipe (without Mayo)
- German Potato Salad with Cucumber
Otherwise, check out my recipe archives for other Potato Salad recipe inspiration.
Herb Potato Salad with Green Beans
For the salad:
- 1 kg new potatoes, scrubbed clean halved lengthwise (quartered, if large)
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 400 g green beans, trimmed
- 2 handfuls young arugula leaves
For the dressing:
- 4 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar (Condimento bianco)
- 1 tablespoon grainy Dijon mustard
- 1/2 teaspoon maple syrup
- 1 small shallot, finely chopped
- sea salt and freshly ground black pepper, to taste
- 1 cup mixed soft fresh herbs (e.g basil, chives, tarragon, dill, parsley)
Preheat the oven at 400°F / 200°C (180°C fan-assisted) and line a baking tray with parchment paper.
Place the potatoes on the prepared baking sheet, drizzle with 1 tablespoon oil and salt and toss well until evenly coated. Spread and an even layer, without crowding.
Roast the potatoes in the preheated oven for 45-50 minutes, or until golden and crisped, tossing halfway through.
While the potatoes are roasting prepare the green beans and dressing.
Bring a small pot of salted water salt a boil over high heat. Add the green beans, and blanch just until the beans are crisp-tender and still bright green, about 3 minutes. Drain immediately, and rinse under cold running water until cool (this is important to stop them from overcooking and to keep the vibrant green color.) Once beans are cool, pat dry with a clean kitchen towel.
In a small bowl, add the olive oil, vinegar, mustard, maple syrup. Season with salt and pepper and mix well to combine. Stir in the herbs and set aside.
When the potatoes are done, remove from the oven and transfer to a large bowl. Drizzle the herb mixture over the potatoes and toss gently to combine. Add the green beans and arugula, toss again to incorporate. Serve warm or at room temperature.
- Use a mix of your favourite herbs for this recipe. I like to use a mix of basil, chives, tarragon, dill, and parsley. Other great combinations of soft herbs are:
- parsley, mint, dill and chives
- marjoram, tarragon, parsley, and chives
- parsley, chives, and thyme
- It’s important to add the dressing to the potatoes while they are warm, as warm potatoes will soak up the dressing much better than cold potatoes.
- If making in advance, add the arugula directly before serving.
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