Name: Potato & Green Bean Salad with Dijon Vinaigrette (No Mayo) Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 1 ½ pounds fingerling potatoes, washed and sliced lengthwise into uniform pieces (halved for small, quartered for large); ¾ pound haricots verts or green beans, ends trimmed and sliced into 2-inch pieces; 2 tablespoons white wine or champagne vinegar, divided; Kosher salt and black pepper, to taste; ½ shallot, thinly sliced; 3 tablespoons capers, drained and roughly chopped; ¼ cup finely chopped leafy fresh herbs, such as dill or parsley; ⅓ cup extra virgin olive oil; ¼ cup white wine or champagne vinegar; ½ shallot, finely diced; 2 cloves garlic, finely chopped or grated; 1 heaping tablespoon Dijon mustard (preferably coarse ground); ½ teaspoon garlic powder; ½ teaspoon onion powder; 1-2 tablespoons water, to adjust vinaigrette consistency

Jump to Recipe· 3.9 from 26 reviews

If you’re looking to brighten up your salad game, the Potato & Green Bean Salad with Dijon Vinaigrette (No Mayo) Recipe is an absolute winner. This vibrant, fresh dish combines tender fingerling potatoes and crisp green beans tossed in a tangy, luscious Dijon vinaigrette that’s bursting with flavor without relying on mayonnaise. Perfect for warm-weather gatherings or as a satisfying side, this salad offers a delightful balance of textures, colors, and zesty tastes that will keep you coming back for more.

Ingredients You’ll Need

A wooden cutting board sits on a white marbled surface, holding yellow potatoes, some whole and some sliced thinly, spread mostly in the lower right. To the left side of the board, there is a pile of fresh green beans, long and slender. Near the top left, a few garlic cloves and a whole garlic bulb rest. To the top right of the board, a large bunch of fresh dill with feathery green leaves extends off the edge. On the right side of the cutting board, a small white bowl with blue inside holds grainy mustard. At the top of the image, a clear bottle with golden liquid, likely vinegar or oil, and a small glass pitcher with a yellow liquid sit partially visible. A white bowl with salt and a small wooden spoon is at the top left corner, along with a wooden pepper grinder. In the bottom left corner, a white bowl contains thinly sliced red onions, and next to it, a smaller bowl contains capers. A knife with a light wooden handle rests on the cutting board near the potatoes. The whole setup is on a clean white marbled surface. photo taken with an iphone --ar 4:5 --v 7

What’s wonderful about this recipe is how it relies on simple, fresh ingredients that each play a crucial role in delivering amazing flavors and textures. From the earthy fingerling potatoes to the bright herby notes, every element is essential for a salad that sings.

Fingerling potatoes: These small, waxy potatoes hold their shape beautifully and provide a creamy, tender base for the salad.

Haricots verts or green beans: Crisp and vibrant, they add that perfect snap and fresh color contrast.
White wine or champagne vinegar: Used twice for both cooking and dressing, this adds bright acidity and sophistication.
Kosher salt and black pepper: Essential seasonings to enhance all the natural flavors.

Shallots: Thinly sliced and diced, they contribute a subtle onion flavor with a touch of sweetness and crunch.
Capers: These little bursts of briny goodness bring complexity and a lovely tangy punch.
Fresh herbs (dill or parsley): The leafy greenery adds freshness and herbal brightness that lifts the whole dish.

Extra virgin olive oil: The rich, fruity base for the vinaigrette ensures a silky finish.
Garlic: Adds savory depth to the dressing without overpowering the salad.
Dijon mustard (preferably coarse ground): The star of the vinaigrette, giving it a creamy, sharp flavor that holds everything together.

Garlic powder and onion powder: These powders boost the vinaigrette’s aroma and seasoning layers in a subtle way.
Water: Used to adjust the vinaigrette’s consistency for the perfect coating on potatoes and beans.

How to Make Potato & Green Bean Salad with Dijon Vinaigrette (No Mayo) Recipe

A close-up of a blue pot filled with water and bright green beans submerged inside, with small bubbles rising to the surface. A white slotted spoon is partially under the beans, stirring them gently. The inside of the pot is beige, contrasting with the vibrant green of the beans. The pot rests on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Step 1: Boil the Potatoes

Start by placing your sliced fingerling potatoes in a large Dutch oven and covering them with just-warm water by about two inches. Add one tablespoon of white wine vinegar along with a generous pinch of kosher salt to season the water like you would pasta water. When the water boils, cook the potatoes just until tender enough to pierce with a fork, about 10 to 15 minutes after the boil. Be careful not to overcook here; you want firm potatoes that hold their shape.

Step 2: Set Aside to Cool

Once cooked, carefully transfer the potatoes to a rimmed baking sheet in a single layer. Drizzle the remaining tablespoon of vinegar over them and allow them to cool. This step helps the potatoes absorb a subtle tang that brightens their natural creaminess.

Step 3: Blanch the Green Beans

Next, add your trimmed and sliced green beans to the same boiling water used for the potatoes. Cook for 3 to 4 minutes until they are bright green and tender but still crisp. Immediately rinse with cold water to stop the cooking process and keep that gorgeous snap. Let them dry while your potatoes finish cooling.

Step 4: Prepare the Dijon Vinaigrette

In a small bowl, whisk together the olive oil, white wine vinegar, finely diced shallot, chopped garlic, Dijon mustard, garlic powder, onion powder, kosher salt, and freshly ground black pepper. Add one to two tablespoons of water to loosen the dressing if needed. The vinaigrette should be thick enough to cling to the salad ingredients but smooth enough to coat every bite evenly.

Step 5: Assemble the Salad

Once your potatoes have cooled, gently toss them in a large bowl with the blanched green beans, thinly sliced shallots, capers, and fresh herbs. Drizzle the beautifully emulsified vinaigrette over the top and fold everything together carefully to avoid breaking the potatoes. Taste and adjust seasoning with an extra pinch of salt if you like more punch.

Step 6: Serve and Enjoy

This Potato & Green Bean Salad with Dijon Vinaigrette (No Mayo) Recipe is ready to be enjoyed immediately, bringing bright, fresh, and delicious flavors to your table. It pairs perfectly with a variety of mains or can hold its own as a light, satisfying meal.

How to Serve Potato & Green Bean Salad with Dijon Vinaigrette (No Mayo) Recipe

Garnishes

Adding fresh herbs on top just before serving, such as extra dill or parsley, enhances the salad’s vibrancy and aroma, while a sprinkle of freshly cracked black pepper adds a lovely finishing touch.

Side Dishes

This salad shines alongside grilled chicken, grilled fish, or even a juicy steak. It’s a natural companion to anything with smoky or savory flavors, making your meal balanced and refreshing.

Creative Ways to Present

For a fun twist, serve the salad in individual mason jars for picnic-ready portability, or build a layered salad bowl with other fresh veggies like cherry tomatoes or radishes for a colorful, eye-catching presentation.

Make Ahead and Storage

Storing Leftovers

Store leftover salad in an airtight container in the refrigerator for up to 3 days. Because it contains no mayonnaise, it stays fresher longer without becoming heavy or mushy.

Freezing

This salad is best enjoyed fresh and does not freeze well. Freezing would alter the texture of the potatoes and green beans, making them mushy once thawed.

Reheating

If you prefer your salad warm, gently reheat leftovers in the microwave or on the stovetop, then toss with a bit more vinaigrette or fresh herbs to revive the flavors.

FAQs

Can I use regular green beans instead of haricots verts?

Absolutely! Regular green beans work just as well. Haricots verts are just thinner and more tender, but the cooking method remains the same to keep them crisp yet tender.

Is there a substitute for fingerling potatoes?

You can use baby new potatoes or Yukon gold potatoes cut into similar bite-sized pieces. Just be mindful of the cooking time to avoid overcooking.

Can I prepare the salad without shallots?

If you don’t have shallots, finely chopped red or sweet onion can be a useful swap—just use a bit less to avoid overpowering the other flavors.

What if I prefer a thicker vinaigrette?

The Dijon vinaigrette is designed to be light enough to coat but thick enough to cling, but you can reduce the water or increase the mustard slightly to make it creamier if you like.

Is this salad suitable for meal prep lunches?

Definitely! Since it keeps well without mayo, it makes a fantastic option to prepare in advance for flavorful and fresh lunches throughout the week.

Final Thoughts

This Potato & Green Bean Salad with Dijon Vinaigrette (No Mayo) Recipe is one of those dishes you’ll want to make over and over again. It’s bursting with freshness, perfectly balanced flavors, and a wonderful texture that feels both comforting and bright. Whether you’re entertaining friends or simply treating yourself to a delicious side, give this vibrant salad a try—you won’t be disappointed!