This warm potato salad with olives and green beans is a spring/summer essential. No mayo, packed with herby freshness, ready in 35 minutes.
Tangy, herby, green-flecked potato salad is my go-to move each year when summer rolls around. The combination of creamy baby potatoes, a crunchy green vegetable, plus something salty and briny, and a simple vinaigrette, is just unbeatable.
If you’re a fan of Niçoise salad, this French-inspired warm potato salad with olives and green beans is pretty much the simplified version. It’s perfect as a light dinner, leftovers are great for lunch, and the lack of mayo makes it suitable for picnics, barbecues, and other outdoor occasions.
Why This Salad Works
- No mayo. Potato salad without mayo honors the integrity of its individual components, as opposed to unifying everything in goopy mayo and making it one-noted.
- Contrasting textures. Creamy potatoes, plus crunchy green beans and meaty olives, is such a satisfying combo.
- It’s beautiful! The pops of color from green beans and herbs make for a gorgeous springtime centerpiece.
Ingredient Notes + Substitutions
- Potatoes: Golden baby potatoes have a creamy, waxy texture ideal for warm potato salad. If you can’t find any, use white/Yukon gold potatoes and cut them to a similar size.
- Green Beans: You can sub with asparagus or sugar snap peas for a similar vibe.
- Olives: Pitted kalamata olives are ideal here. You can also use green/castelvetrano olives. Not a fan of olives? Try a mix of marinated artichokes and capers instead.
- Herbs: Dill and potatoes are a match made in heaven, but cilantro or parsley are great, too.
- Garlic: Since the garlic isn’t cooked, a little clove goes a long way.
- Lemon Juice and Mustard: Cut through the richness of the potatoes.
- Olive Oil: Use the best quality oil you have.
Step-by-Step: Potato Salad with Olives and Green Beans
Cook the Potatoes: Place the potatoes in a pot with water and salt. Cover and bring to a boil. Then reduce the heat to low and simmer gently until they can be pierced easily with a knife, about 15 minutes.
Add the Green Beans: When the potatoes are almost done, add the green beans to the pot and cook just until they’re bright green. Be careful not to overcook them; they should still have plenty of crunch. They only need about 3 minutes.
Make the Dressing: While the vegetables are boiling, whisk up the olive oil, lemon juice, mustard, garlic, and plenty of black pepper.
Finish the Salad: Drain the vegetables and return them to the empty pot. Let them stand for a minute or two to dry out a bit. Then add the dressing, olives, and herbs. Toss to coat, taste, and adjust the seasonings, if needed.
Tips for The Best Mayo-less Potato Salad
- Don’t overcook the potatoes. After the water comes to a boil, reduce the heat to low and simmer them very gently. You should only see small bubbles on the surface – not a strong rolling boil. Gentle cooking prevents them from getting waterlogged.
- Dress while still hot. Make sure the potatoes are still hot when you add the dressing so they can absorb the flavors.
- Don’t be shy with flavorings. Classic potato salad relies on the richness of mayo for its flavor. This vegan version without mayo, on the other hand, gets all its oomph from the olives and herbs.
How to Serve Warm Potato Salad
This Mediterranean-style potato salad works as a light dinner or as a side dish; it’s great for picnics, barbecues, and potlucks. For a complete vegan meal, try it with marinated lentils, stewed beans, or chickpea “frittata”.
Once combined, the salad will hold well for about 2 hours. If you want to prep it more than a few hours in advance, cook the potatoes and beans, and prep the remaining ingredients – but keep them separate. When ready to serve, re-heat the potatoes and beans, and combine them with the dressing, olives, and herbs.
More summer favorites…
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag @thenewbaguette on Instagram with your creation.Print
This warm potato salad is a spring/summer essential. No mayo, packed with herby freshness, ready in 35 minutes.
- 1 1/2 pounds baby potatoes* (see note below)
- 2 teaspoons fine sea salt
- 8 ounces green beans, trimmed and cut into 1 1/2-inch pieces
- 1 small garlic clove, grated, crushed, or minced
- 3 tablespoons extra virgin olive oil
- 2 teaspoons lemon juice or white wine vinegar
- 2 teaspoons Dijon or brown mustard
- Lots of coarsely ground black pepper
- 1 cup pitted and halved kalamata olives
- 1/4 cup finely chopped fresh herbs like cilantro, dill, and/or parsley
- Halve or quarter the potatoes; they should be roughly 1-inch pieces. Place in a medium pot, add 2 teaspoons salt, and enough water to cover by about 2 inches. Cover and bring to a boil. Then reduce the heat to low and simmer gently until the potatoes can be pierced easily with a knife, being careful not to overcook them, 12 to 15 minutes.
- When the potatoes are about 3 minutes from being done, toss the green beans in the pot, and cook just until they’re bright green and the potatoes are creamy.
- Drain the vegetables, return them to the empty pot, and let stand for a minute to dry them a little.
- While the vegetables are cooking, make the dressing. In a small bowl, combine 1 crushed garlic clove, 3 tablespoons olive oil, 2 teaspoons each of lemon juice and mustard, and lots of pepper. Stir to combine.
- When the vegetables are still hot, pour the dressing in the pot, and add 1 cup olives and 1/4 cup herbs. Toss to combine, taste, and adjust the seasonings, if needed.
- Transfer the salad to a serving platter. Serve warm or at room temp.
If you can’t find baby potatoes, use white/Yukon gold and cut them to a similar size.
- Serving Size: 1/4 of the recipe
- Calories: 265
- Fat: 14.3 g
- Carbohydrates: 32.9 g
- Fiber: 7.1 g
- Protein: 4.2 g
Keywords: warm, potato salad, olives, green beans