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Potato Green Bean Salad {gluten free, dairy free, soy free, vegan}

June 16, 2015 By Jessica

Wait! Before you balk at this potato salad with all the green beans, I must tell you it is worth giving a try. Seriously, stick with me here I wouldn’t steer you wrong. 

When I first tasted my friend Lauren’s potato salad I knew she meant serious business. Before that, I wondered why the heck there are green vegetables in her potato salad, not very common, and certainly not the type I’m accustomed to. I mean, how do green beans contribute anything to a good old-fashioned potato salad. But as friends do, we give it a try and hope for the best. And the best it was.

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Needless to say, the large spoonful I plopped on my plate was not the only one. My slow metabolism self-began counting calories but then threw that thought out and went for seconds, the tang and textures lingering made me do it … lettuce the next day for good measure I thought. At least that’s what the plan was …

While stuffing my face (she’s a really good cook and is gluten free and dairy free too. Read: score!) I thought of you guys and got the recipe. Wait ‘till you try it.

Surprisingly, green beans pair very well with potatoes, adding a nice texture to the dish. What is typically a heavy salad, this feels lighter and healthier (hence, the extra helpings I couldn’t resist). Now and again I like to make the dressing for simple steamed green beans or brussels sprouts to add a burst of flavor to our veggies.

My friend Lauren serves this as a warm potato salad, drizzling her delicious dressing over the hot vegetables. I serve it chilled as preferred in our house. For some reason, the tangy, vinegar and mustard flavors are more pronounced when the salad is chilled. Either way it will knock your socks off.

And SO EASY to make.gluten-free-dairy-free-potato-green-bean-salad

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gluten-free-dairy-free-potato-green-bean-salad

gluten-free-dairy-free-potato-green-bean-salad

gluten-free-dairy-free-vegan-potato-green-bean-salad

gluten-free-dairy-free-vegan-potato-green-bean-salad

gluten-free-dairy-free-vegan-potato-green-bean-salad

Nutritional Note on Nightshades:

This potato salad is too good not to share here, but I felt I should share the effects of nightshade vegetables, like potatoes, with those who may suffer from inflammatory issues and are not familiar with the effects of nightshades. If you may have these issues please take a minute to read on.

Nightshade vegetables are something to avoid when inflammation such as eczema, dermatitis, rheumatism, gout, or arthritis are an issue since the alkaloids they contain can create a heightened sensitivity. The best way to know if you have a sensitivity to nightshade vegetables (potatoes, tomatoes, eggplant, sweet and hot peppers, including the spice paprika) is an elimination diet. If removing this group of foods for one month improves inflammatory issues then you will know that your body is sensitive alkaloids. Boiling nightshades will reduce alkaloids by 40-50% but should still be avoided if you have any of the health issues mentioned above, including colitis, and Crohn’s disease.

Potato Green Bean Salad {gluten free, dairy free, egg free, soy free}
 
Save Print
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
 
This potato green bean salad is quite tasty warm or cold, can be halved, or doubled in a recipe that comes together in minutes - as easy as it gets for your warm weather meals. Enjoy!
Jessica: From Jessica's Kitchen
Recipe type: side dishes
Serves: 8-10
Ingredients
  • For the Vinaigrette:
  • ¼ cup GF yellow mustard
  • 3 tablespoons mayonnaise (I use Just Mayo vegan brand, which is also soy free)
  • 2 tablespoons GF sherry vinegar
  • 2 teaspoons dried tarragon leaves
  • 2 teaspoons crushed black pepper
  • 1 tablespoon kosher salt plus 1 teaspoon
  • 1-2 teaspoon GF white horseradish (I use Bubbe’s)
  • For the Salad:
  • 3 pounds potatoes, quartered (I used Russian fingerlings and Yukon golds) - see my note below
  • 1½ pounds fresh green beans, stems removed, cut in thirds
  • 3 shallots, cut in half and sliced thinly
Preparation
  1. Preparation:
  2. Combine all vinaigrette ingredients in a large bowl (I combined vinaigrette ingredients in a small bowl for photo purposes, otherwise I just add all the ingredients in one bowl). Set aside.
  3. Boil water in a 3 quart saucepan ¾ full and add 1 tablespoon of kosher salt, then gently add quartered potatoes (use a large spoon, dropping in by hand may cause splatter - be careful!) and boil for about 15 minutes on medium heat, or until you can easily pierce thick pieces with a fork. Drain then add to the bowl. Steam green beans for about 3-4 minutes, or until just softened, then transfer into the prepared bowl. Add sliced shallots. Mix all the ingredients and taste if additional salt or pepper is needed.
  4. Serve warm or cold. Can be refrigerated for up to 5 days or frozen in an airtight container.
  5. Note on choosing potatoes:
  6. Go for the waxy, low starch potatoes; those are best for potato salad since they don’t break apart during the mixing stage. Some low starch varieties are Russian or Banana Fingerlings, New Red or White, and Yukon golds. I don’t recommend starchy potatoes such as Russets since they break apart; they are best for mashed potatoes, hash browns, and french fries.
3.5.3208

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gluten free dairy free recipes
recipe image
Recipes
Potato Green Bean Salad
Published On
2015-06-16
Preparation Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Average Rating
4.51star1star1star1star1star Based on 7 Review(s)

Filed Under: entertaining, side dishes, vegan Tagged With: dairy-free, entertaining, gluten-free, side dishes, soy-free, sugar-free, vegan

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Comments

  1. Leah @ Grain Changer says

    June 17, 2015 at 6:07 am

    I LOVE green beans in my potato salad! I must agree that the first time I saw green bean potato salad, I thought it a bit odd, too. But OMG so delsih! Love the idea of serving this warm. Can't wait to try it out.
    Reply
    • Jessica says

      June 20, 2015 at 12:23 pm

      Thanks Leah, have a great weekend! :)
      Reply
  2. Jenna says

    June 17, 2015 at 7:38 am

    This looks SO freakin good! My Mom and me make it solely mayo based with celery and onion but this looks too good to resist. Will definitely be trying this!
    Reply
    • Jessica says

      June 20, 2015 at 12:22 pm

      Yay, you will love it ... enjoy!
      Reply
  3. Kim Bell says

    June 17, 2015 at 8:55 am

    I love that you have green beans in here. Looks yummy! :)
    Reply
  4. Claire says

    June 17, 2015 at 9:08 am

    What a nice modern twist on traditional potato salad. Think this will be on my Father's Day menu for sure, my husband could use a healthier version! ;)
    Reply
    • Jessica says

      June 20, 2015 at 12:25 pm

      Claire, healthier yes, but just as tasty so he just might love it and won't miss a thing. Enjoy!
      Reply
  5. Freddie says

    June 17, 2015 at 10:58 am

    This salad looks so refreshing on hot days like we're having now! Love the idea of shallots over red onions.
    Reply
    • Jessica says

      June 20, 2015 at 12:27 pm

      Thanks Freddie, me too. I made it with red onions in the past and found that it overpowered the potato and green beans - shallots all the way!
      Reply
  6. bristol plasterers says

    August 14, 2015 at 12:33 am

    This sounds really delicious and something new to try. Thank you for sharing this. Simon
    Reply
  7. Sherri says

    June 9, 2016 at 1:11 pm

    This was flat out delicious! Great flavors and easy to throw together. Thanks for a new twist on the old. :)
    Reply
    • Jessica says

      June 9, 2016 at 6:25 pm

      So happy you enjoyed it Sherri, thanks for sharing!
      Reply
  8. Annie says

    September 8, 2018 at 7:29 pm

    It turned out delicious and so easy!
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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