This post may contain affiliate links
This Smashed Potato Green Bean Salad is a fresh, flavorful twist on a classic potato green bean salad. Crispy roasted smashed potatoes are paired with tender green beans and tossed in a bright, zesty dressing for the perfect balance of texture and taste. Whether you’re looking for a vibrant side dish for summer cookouts, meal prep, or a lighter alternative to traditional mayo-based salads, this potato green bean salad delivers every time. It’s simple to make, packed with wholesome ingredients, and ideal for serving warm or chilled.
Why You’ll Love This Green Bean Potato Salad
- Simple, fresh ingredients: Made with everyday staples like potatoes, green beans, olive oil, and herbs.
- Light yet satisfying: Crispy smashed potatoes paired with tender green beans make this salad hearty without feeling heavy.
- No mayo needed: Tossed in a bright, zesty dressing that keeps this potato green bean salad fresh and vibrant.
- Perfect for entertaining: A beautiful, crowd-pleasing side dish for gatherings, picnics, or holidays.
- Great warm or at room temperature: Ideal when you need a low-fuss dish that holds up well.
- Naturally vegan & gluten-free: This recipe can be enjoyed by everyone!
Ingredients for this spring-inspired salad…
- Baby potatoes: Perfect for smashing and roasting until golden and crispy.
- Green beans: Add a fresh, tender bite and spring-inspired colour.
- Olive oil: Regular or extra virgin. Helps the potatoes crisp up and brings everything together.
- Salt & black pepper: Simple seasoning to enhance all the flavours.
- Pine nuts: Add a buttery crunch and subtle nuttiness.
- Yellow mustard: Gives the dressing a gentle tang and depth.
- Chili flakes: Optional, but adds a little warmth.
- Balsamic vinegar: Roasted with the potatoes for a rich, slightly sweet flavour.
- Lemon juice: Brightens the salad and balances the richness.
- Whole bulb of garlic: Roasted until soft and caramelised for mellow, sweet flavour.
- Red onion: Adds a mild, sweet bite that complements the potatoes and green beans.
- Fresh herbs: I paired this salad with fresh thyme, but oregano, basil, chives, or parsley all work beautifully. Roast thyme or oregano with the potatoes for deeper flavor, or sprinkle the other herbs over the finished salad for a fresh, bright finish.
Roasting the baby potatoes, garlic bulb, and pine nuts…
Bring a large pot of salted water to a boil. Add the baby potatoes and cook for 10–15 minutes, or until fork tender.
Drain and transfer the potatoes to a baking tray lined with parchment paper. Using the bottom of a glass or bowl, gently smash each potato. Drizzle with olive oil, balsamic vinegar and season with salt and black pepper.
Slice the top off a whole bulb of garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and place on the tray with the potatoes. Roast for 15 minutes, then carefully flip the garlic and continue roasting for another 10 minutes.
Sprinkle the pine nuts over the tray and roast for a final 5 minutes, or until the smashed potatoes are golden and crispy and the pine nuts are lightly toasted.
Cooking the green beans…
Bring a pot of water to a boil and add the green beans. Boil for 5–9 minutes, or until tender but still vibrant. Drain in a colander immediately, then transfer the green beans to a bowl filled with ice water to stop the cooking process and keep their bright green colour. This also allows the green beans to have a beautiful crisp-tender texture.
Light & bright vinaigrette dressing…
In a small bowl, whisk together olive oil, lemon juice, chili flakes, salt, and black pepper. Once the roasted garlic cloves have cooled, mash them into the dressing with a fork to release their sweet, caramelised flavor. This garlicky, tangy dressing pairs perfectly with the crispy smashed potatoes and tender green beans, coating each bite with bright, savory notes that tie the whole salad together.
Final touches…
To assemble the salad, layer the bright green beans on the bottom of your serving dish, then top with the crispy smashed potatoes and toasted pine nuts. Scatter the red onion slices over the top for a pop of color and flavor. Drizzle the garlicky, zesty dressing evenly over the salad, and give it a gentle toss just before serving.
This fresh, spring-inspired potato green bean salad is a hearty, flavorful side that shines at picnics, barbecues, or any sunny-season meal. If you make it, I’d love to hear what you think…leave a rating and review, and don’t forget to tag me on Instagram so I can see your beautiful salad!
More vegan recipes you need to make:
- Chik’n Sandwich with Hot Maple Slaw
- One-pan Pesto Pasta with Asparagus
- Cheesecake Carrot Cake Bars
- Skillet Charred Cauliflower Enchiladas
Ingredients
- 1kg baby potatoes
- 4 tbsp olive oil
- 4 tbsp pine nuts
- 2 tbsp balsamic vinegar
- 1 bulb garlic
- 1–2 tsp fresh thyme
- 400g green beans
Vinergertte Dressing
- 2 tbsp olive oil
- juice from half a lemon
- 1/2 tbsp yellow mustard
- 1/2 tsp chili flakes
- salt + black pepper
- 1 red onion, sliced
Instructions
- Pre-heat oven to 232°C/450°F and line baking tray with parchment paper.
- Boiling potatoes: Add potatoes into a pot filled with cold water and salt. Bring to a boil and then boil for 13-15 minutes or until fork-tender. Drain the water, and transfer onto the pre-lined baking tray. Allow to cool slightly.
- Smashed potatoes: Grab a cup, and with the back end, gently smash the potatoes. Drizzle with olive oil and balsamic vinegar. Cut the top of the garlic bulb, drizzle olive oil over the exposed cloves, wrap with foil. Pop onto the baking tray with the potatoes. Bake for 20 minutes. Remove from the oven, carefully flip the potatoes, sprinkle over pine nuts and thyme leaves. Bake for another 5-10 minutes or until pine nuts are slightly toasted.
- Vinaigrette: Allow the garlic bulb to cool a little, then squeeze out all the caramelised garlic out. Add the rest of the vinaigrette ingredients. Mash the garlic using a fork, and mix together.
- Green Beans: Bring a pot of water to boil. Add in the green beans, boil for 3-5 minutes. Drain, and immediately add into a bowl of ice water. Remove after 5 minutes and pat dry with kitchen tissues.
- Final touches: Place green beans onto serving plate, top with smashed potatoes and pine nuts. Add sliced red onions and drizzle vinaigrette over the salad. Enjoy warm!
