Vegan Potato Salad with Green Beans and Lemon


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I love potato salad. But I also have an aversion to mayonnaise. So what’s a girl to do? Make a vegan potato salad with green beans (because you can never have too many vegetables in my book).

Picnics are an integral part of my summer. Whether we take a bike ride along the river, head to our local park for some lawn games, or drive to Tahoe for a day hike, I always bring food along. Dishes that are not sensitive to temperature are key for these picnicking activities. And this vegan potato salad fits right in.

It’s a hearty salad that can be served warm out of the oven or made ahead and served room temperature. It’s also good cold, but I prefer to serve the potatoes slightly warm so they’re tender and soft. The contrast of the roasted potatoes with the crunchy, crisp green beans is superb. You can cook your green beans more, but the recipe calls for a quick cooking, so they’re not soggy.

This vegan potato salad with green beans is brought together with a little lemon juice, olive oil, and fresh herbs. The tarragon and dill go perfectly with the potatoes and keep the summery salad light and flavorful.

If you’re looking for a few other picnic friendly recipes, I recommend this easy broccoli pasta salad, these caesar salad spring rolls, a freekeh salad with apricots (or other seasonal fruit) and this eggplant salad. Pack them in tupperware or jars for easy transport!

Let me know if you try this recipe. Leave a comment below, rate it, and check out The Seasoned Vegetable on Facebook.

Vegan Potato Salad with Green Beans

A vegan potato salad with fresh green beans is great for summer picnics and weeknight dinners. Tossed with lemon juice and fresh herbs, it’s a perfect gluten free side dish.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings


  • 1 pound potatoes, diced
  • 1 1/2 tablespoons olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 pound green beans, sliced into 2-inch long pieces
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 1 tablespoon fresh tarragon, minced
  • 1 tablespoon fresh dill, minced
  • 1/4 teaspoon garlic powder
  • 1/2 tablespoon minced parsley


  1. Heat oven to 350°F.
  2. Toss diced potatoes with 1/2 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread on a baking sheet and roast in the oven for 25 to 35 minutes, until lightly golden and tender.
  3. While potatoes are roasting, saute green beans over medium heat with 1/2 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and minced garlic. Cook 4 to 5 minutes, stirring frequently so green beans are cooked but remain crisp. Remove green beans from heat and set aside.
  4. In a small bowl or jar, whisk together remaining 1/2 tablespoon olive oil, lemon juice, tarragon, dill, and garlic powder.
  5. Toss roasted potatoes, sauteed green beans, herbed olive oil, and parsley together in a large bowl. Serve warm, or let cool and serve cold.

Recipe Notes


I love using fresh herbs for this vegan potato salad. They are more flavorful and really add a lot to this dish. If you can’t find fresh herbs, dried herbs can be substituted. Start with 1/4 teaspoon of tarragon and dill and adjust to taste.


Fresh chives could be used in place of the dill or the tarragon in this recipe. Don’t have green beans? Double up the potatoes! You could also add a few shaves of parmesan cheese if you like.

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