Easy Potato, Egg & Green Bean Salad with Herb Vinaigrette

 

 

Potato salad has always been one of those timeless summer dishes that brings comfort to the table, and this Potato, Egg & Green Bean Salad is a fresh, colourful twist on the classic. Built on fork‑tender new potatoes, crisp‑tender green beans, and eggs cooked just between soft and hard for a touch of natural creaminess, it’s a vibrant, flavour‑forward salad that feels both nostalgic and new. The light Dijon herb vinaigrette — made with rice wine vinegar, extra virgin olive oil, dill, chives, parsley, and a hint of sugar — coats every ingredient without weighing anything down, creating a dish that’s crunchy, creamy, and wonderfully satisfying.

Perfect for picnics, potlucks, or a simple summer supper, this salad shines alongside grilled fish, pork chops, or a plate of garden vegetables. Readers have even made it a weekly favourite thanks to its bright flavours and easy preparation.

If you’re looking for a potato salad that’s full of texture, colour, and fresh herb goodness — something a little more interesting than the usual creamy bowl — this recipe is sure to become a keeper.

  

In the summer months, my mother always cooked extra potatoes so that she could make us a delicious potato salad to enjoy on hot summer days.  I can remember her patiently standing at the counter peeling the potatoes, cutting them into small cubes. They would go into a bowl along with some cubed cucumber, chopped celery, chopped onions and chopped hard boiled egg . . .  and some seasoning of course.  She folded in a creamy dressing, made using Kraft Salad Dressing, and sprinkled  the top with paprika. We loved it. We thought it was just perfect.

She didn't have to fancy it up in any way.  We were happy with it just as it is.  I don't think it ever occurred to any of us that you could also dress salad with a vinaigrette dressing.   I love creamy potato salads, but I also love potato salads with a vinaigrette dressing.  I might even love them a tiny bit more.

When you dress potato salads with a vinaigrette salad while the potatoes are still quite warm, they absorb some of the dressing which imparts a lovely flavour to the potatoes, it doesn't just coat them. 

In fact, in my regular potato salad  that I make (with a mayo dressing) I have always dressed the potatoes with a preliminary French vinaigrette, letting them cool in it before I add anything else at all.  I learnt this trick from the late Marion Cunningham in the Fanny Farmer cookery book.  It makes for a really delicious potato salad with lots of flavour.

If you are looking for something a tad bit more interesting however,  I totally recommend this recipe I am sharing today. Fork tender new potatoes, crispy tender fresh green beans, semi hard boiled eggs . . .  just in between hard and soft, so that some of the yolk is just a bit coddled . . . it mixes in with the vinaigrette when you are tossing it all together . . . creating an almost creaminess. 

The dressing a simple emulsification of Chinese rice wine vinegar, extra virgin olive oil and a mix of herbs and seasonings . . . finely chopped fresh dill leaves . . .  so good with both potatoes and green beans, and yes, even egg.  Mild onion flavours from the use of finely snipped chives . . .  and earthy green flavours from the use of fresh parsley.

I do add a touch of sugar to the dressing, just to take away from the sharpness of the vinegar.  There is also some heat from a good Dijon mustard, and of course . . .  some salt and black pepper.  

Altogether this makes for a really great potato salad . . .  colourful . . .  crunchy . . .  creamy and quite delicious!!!

 

INGREDIENTS NEEDED

TO MAKE

POTATO, EGG & GREEN BEAN SALAD

Simple fresh ingredients put together in the simplest and most delicious way.

For the Dressing:

• 3 TBS rice wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, peeled and minced
• 1 tsp caster sugar
• 1 tsp salt, divided
• 1/2 cup (120ml) extra virgin olive oil
• 1/2 tsp freshly ground black pepper
• 1/2 TBS minced fresh dill leaves
• 1 TBS finely snipped fresh chives
• 1 TBS minced fresh parsley

For the salad:

• 1/2 pound fresh fine green beans, topped and tailed
• 1 1/2 pounds smallish new potatoes
• 3 medium hard boiled eggs
• Parsley to garnish

 

NOTES ON INGREDIENTS

New Potatoes

Small new potatoes are ideal because they cook evenly and hold their shape beautifully when quartered. Their creamy interior absorbs flavour wonderfully, especially when tossed with the vinaigrette while still warm. I don't bother to peel them.

Fresh Green Beans

Fresh fine green beans bring crispness, colour, and a lovely tender bite. Blanching them for just 2 minutes keeps them bright and prevents them from becoming mushy.

Eggs

The eggs are cooked “just in between hard and soft,” so the yolks are slightly coddled. This allows a bit of yolk to blend into the dressing, adding a gentle creaminess without making the salad heavy.

Rice Wine Vinegar

This vinegar gives the dressing its clean, bright tang. It’s milder than cider or white vinegar, making it perfect for a light summer salad.

Extra Virgin Olive Oil

A good-quality olive oil helps emulsify the dressing and adds richness without overpowering the herbs or vegetables.

Dijon Mustard

Dijon adds a touch of heat and helps the dressing emulsify. It also balances the sweetness of the sugar and the sharpness of the vinegar.

Fresh Dill

Dill is beautiful with potatoes, beans, and eggs — it adds a bright, aromatic note that lifts the whole salad.

Fresh Chives

Chives bring a mild onion flavour without harshness. Snipping them directly over the bowl keeps them neat and evenly sized.

Fresh Parsley

Parsley adds earthy freshness and a pop of green. It’s also lovely as a garnish just before serving.

Garlic

A single clove of minced garlic adds depth to the vinaigrette without overpowering the delicate flavours of the herbs and vegetables.

Sugar

Just a teaspoon softens the sharpness of the vinegar and rounds out the dressing’s flavour profile.

Salt & Black Pepper

Salt is added in two stages — part in the dressing, part in the blanching water — ensuring every component is seasoned properly. Freshly ground black pepper adds gentle warmth and complexity.

 

HOW TO MAKE

POTATO, EGG & GREEN BEAN SALAD

This is not difficult or even very time consuming. 

1. To make the dressing, put all of the dressing ingredients (1/2 tsp salt) into a glass jar and shake to emulsify. Taste and adjust seasoning as required. Set aside. (Make sure you have the lid screwed on tightly so that you don't end up with dressing all over the place!)
2. Add the remaining salt to a large pot of water and bring to the boil. Have ready an ice water bath. (An ice bath is a large bowl filled with cold water and ice.)
3. Add the beans to the water and blanch for about 2 minutes. Scoop out with a slotted spoon and place in the ice water bath to stop them from cooking further. Drain well and set aside. (I like to pat them dry with some paper towels, or a clean kitchen towel.)
4. Add the potatoes to the same pot of boiling water and cook them for 15 to 20 minutes, just until they are tender. Drain well and let cool until you can comfortably handle them. (Return them to the pan and shake the pan over the residual heat of the burner to really dry them off well.)
5. Quarter them into a large bowl and add half the dressing. Toss to coat. (Doing this while they are still warm helps the potatoes to absorb the dressing and gives a great flavor to the potatoes.)
6. Add the green beans and toss again. (Make sure they are dry so as not to dilute the dressing.)
7. Peel and chop the eggs, fold into the salad. (Do this carefully so that you don't break up the potatoes too much.)
8. Add enough of the remaining dressing until you get consistency you enjoy and the flavour is right. Toss again. (Use a clean spoon or fork to taste.)
9. Taste and adjust seasoning as required. Garnish with more chopped parsley and serve. (This is lovely served at room temperature.)

 

🌿HINTS & TIPS FOR SUCCESS🌿

Blanch the beans properly for perfect texture

Fresh green beans only need about 2 minutes in boiling water before going straight into an ice bath to stop the cooking. This keeps them crisp‑tender and bright, never dull or mushy.

Season the potatoes while they’re warm

Warm potatoes absorb flavour beautifully. Tossing them with half the vinaigrette while still warm helps season them deeply and prevents them from soaking up too much dressing later.

Cook the eggs just between soft and hard

The recipe calls for eggs that are just slightly coddled — not fully hard‑boiled. This allows a bit of the yolk to blend into the vinaigrette, giving the salad a subtle creaminess without adding mayo.

Use fresh herbs for the best flavour

Dill, chives, and parsley each bring something different: dill for brightness, chives for gentle onion notes, parsley for earthy freshness. Snipping them with kitchen shears (as you do!) keeps them neat and evenly sized.

Taste and adjust the dressing

The vinaigrette is simple but flavourful — rice wine vinegar, Dijon, sugar, herbs, and olive oil. Always taste after shaking to adjust salt, pepper, or sweetness to your liking.

Add dressing gradually at the end

After tossing the warm potatoes with half the dressing, add the rest little by little until the salad reaches the consistency you enjoy. Some people prefer lightly dressed; others like it more generous.

Let the salad sit before serving

A short rest allows the flavours to meld — the herbs bloom, the potatoes settle, and the dressing becomes beautifully balanced.

Garnish with fresh parsley for colour

A sprinkle of parsley at the end brightens the whole bowl and makes it look wonderfully fresh and inviting.

Serve with simple proteins

Readers have loved this salad alongside grilled fish, pork chops, chicken, beef and even sautéed tilapia. Its fresh, vibrant flavours pair well with almost anything.

 

FREQUENTLY ASKED QUESTIONS

CAN I USE FROZEN OR CANNED GREEN BEANS INSTEAD OF FRESH?

Fresh green beans give the best texture and colour — they stay crisp‑tender after blanching, which is part of what makes this salad so lovely. If you must substitute, choose frozen over canned. Canned beans will be much softer and won’t offer the same bite.

DO I HAVE TO BLANCHE THE GREEN BEANS?

Yes — blanching keeps them bright, crisp, and stops the cooking so they don’t turn mushy . It only takes two minutes and makes a big difference in the final texture.

CAN I MAKE THIS SALAD AHEAD OF TIME?

Absolutely. The potatoes absorb flavour as they sit, and the vinaigrette keeps everything fresh rather than heavy. For best results, assemble the salad and refrigerate it, then add a little extra dressing just before serving if needed.

HOW CAN I KEEP THE POTATOES FROM TURNING GLUEY OR ABSORBING TOO MUCH DRESSING?

 The trick is tossing the warm potatoes with half the vinaigrette first, so they absorb flavour without becoming soggy . This step seasons them beautifully and protects their texture.

WHAT KIND OF POTATOES WORK BEST?

Small new potatoes are ideal — they hold their shape, cook evenly, and have a lovely creamy interior that pairs perfectly with the vinaigrette.

CAN I USE DIFFERENT HERBS?

 Yes! Dill, parsley, and chives are the trio used in the recipe, and they complement the potatoes, beans, and eggs beautifully . But you can swap in tarragon, basil, or even a touch of mint if that’s what you have on hand.

HOW "HARD BOILED" SHOULD THE EGGS BE?

The recipe calls for eggs that are just between soft and hard — so the yolk is slightly coddled and blends gently into the dressing, adding a touch of creaminess to the salad.  We might call them jammy eggs. Not totally soft, but not totally hard either.

WHAT CAN I SERVE THIS SALAD WITH?

It’s wonderful with grilled fish, pork chops, steak, chicken, or even as part of a simple summer lunch with sliced tomatoes and cucumbers. 

IS THE DRESSING SUPPOSED TO BE TANGY?

Yes — the rice wine vinegar, Dijon mustard, and herbs create a bright, flavourful vinaigrette with just a touch of sugar to soften the sharpness.

CAN I DOUBLE THIS RECIPE?

Absolutely. The salad scales beautifully. Just shake the dressing in a larger jar and adjust seasoning to taste as you go.

 

A FEW MORE POTATO SALADS TO ENJOY

I love potato salads of any kind. Here are a few more that you might also enjoy! 

AMISH POTATO SALAD - This Potato Salad is everything you want in a classic, old‑fashioned summer side — creamy, gently sweet, and full of comforting, homespun flavor. Tender diced potatoes, plenty of chopped boiled eggs, crisp celery, and a hint of onion are all folded into a silky dressing that’s been cherished in Amish and Mennonite kitchens for generations. The cooked dressing gives the salad its signature richness and tang, though Miracle Whip works beautifully in a pinch. Every bite is creamy, crunchy, and perfectly balanced — the kind of potato salad that feels right at home at picnics, potlucks, and family tables. It keeps well for days, tastes even better after resting, and is just the sort of simple, honest food that reminds you why these traditional recipes endure.

A HEALTHIER POTATO SALAD - This Healthier Potato Salad is  a classic, comforting summer salad — only lighter, brighter, and full of fresh crunch. Tender red potatoes, chopped egg, sweet pickles, crisp English cucumber, and a hint of red onion come together in a creamy dressing that blends just the right amount of mayonnaise with tangy plain yogurt for a silky finish that never feels heavy. A touch of Dijon, white wine vinegar, dill, salt, and pepper rounds out the flavour beautifully, giving each bite that familiar potato‑salad comfort with a clean, modern lift. Chilled until perfectly melded and finished with a sprinkle of paprika and chives, it’s the kind of simple, honest dish that belongs at every picnic table — nostalgic, refreshing, and quietly irresistible.

  

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Yield: Serves 6

Author: Marie Rayner

Potato, Egg & Green Bean Salad

Cook time: 35 MinTotal time: 35 Min

A fresh, flavourful potato salad with plenty of colour, texture and a fabulously light and tasty Dijon Herb Vinaigrette dressing.

Ingredients

For the Dressing:

• 3 TBS rice wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, peeled and minced
• 1 tsp caster sugar
• 1 tsp salt, divided
• 1/2 cup (120ml) extra virgin olive oil
• 1/2 tsp freshly ground black pepper
• 1/2 TBS minced fresh dill leaves
• 1 TBS finely snipped fresh chives
• 1 TBS minced fresh parsley

For the salad:

• 1/2 pound fresh fine green beans, topped and tailed
• 1 1/2 pounds smallish new potatoes
• 3 medium hard boiled eggs
• Parsley to garnish

Instructions

1. To make the dressing, put all of the dressing ingredients (1/2 tsp salt) into a glass jar and shake to emulsify. Taste and adjust seasoning as required. Set aside.
2. Add the remaining salt to a large pot of water and bring to the boil. Have ready an ice water bath.
3. Add the beans to the water and blanch for about 2 minutes. Scoop out with a slotted spoon and place in the ice water bath to stop them from cooking further. Drain well and set aside.
4. Add the potatoes to the same pot of boiling water and cook them for 15 to 20 minutes, just until they are tender. Drain well and let cool until you can comfortably handle them.
5. Quarter them into a large bowl and add half the dressing. Toss to coat.
6. Add the green beans and toss again.
7. Peel and chop the eggs, fold into the salad.
8. Add enough of the remaining dressing until you get consistency you enjoy and the flavour is right. Toss again.
9. Taste and adjust seasoning as required. Garnish with more chopped parsley and serve.

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