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Mayo-less vegan potato salad with olives and green beans on a vintage floral platter.

Potato Salad with Olives and Green Beans (No Mayo)

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  • Author: Alexandra Shytsman
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4-6 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegan


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


  1. 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.
  2. 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.
  3. Drain the vegetables, return them to the empty pot, and let stand for a minute to dry them a little. 
  4. 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.
  5. 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.
  6. 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

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