Green Bean Potato Salad with Lemon Dill Dressing (No Mayo)
This green bean potato salad with lemon dill dressing is a fresh, no mayo green bean potato salad made with tender potatoes, crisp green beans, and a bright, tangy vinaigrette. Light yet satisfying, this potato green bean salad is perfect for spring and summer and can be served warm, at room temperature, or chilled. It’s an easy, flavor-packed side dish that pairs perfectly with grilled chicken, steak, seafood, or pork.
It’s a simple combination of vegetables and bold flavor that comes together quickly and works for everything from weeknight dinners to summer cookouts.
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Why You’ll Love This
This green bean potato salad is a fresh, no-mayo potato salad tossed in a bright lemon dill dressing, making it a light, flavorful side dish perfect for spring and summer meals.
- No mayo – light, fresh, and clean flavors.
- Packed with green beans for great texture and balance.
- Bright lemon dill dressing ties everything together.
- This potato and green bean salad can be served warm, room temperature, or chilled.
- Perfect alongside grilled meats or seafood.
- Makes a great meatless meal!
This green bean potato salad recipe is simple to make and packed with fresh, bright flavor. I tested this for our Easter dinner, and it was the perfect addition!
Check out some of our other favorite side dish recipes. Slow Cooker Garlic Parmesan Potatoes, Oven Roasted Broccoli, Summer Succotash, Macaroni Salad, and Arugula Fennel Salad.
Ingredients Needed
- Baby Yukon Gold potatoes – Tender, creamy, and hold their shape well, making them perfect for a structured potato salad.
- Fresh green beans (haricot verts)– Add freshness, color, and a crisp-tender bite that balances the potatoes.
- Shallots – Bring a mild, slightly sweet onion flavor without overpowering the dish.
- Lemon (zest and juice) – Brightens everything up with fresh acidity and a clean citrus flavor.
- Garlic – Adds a subtle savory depth to the dressing.
- Red wine vinegar – Enhances the tang and sharpness of the vinaigrette.
- Dijon mustard – Helps emulsify the dressing and adds a mild tangy bite.
- Fresh dill – The key herb that brings a fresh, classic flavor to the salad.
- Extra virgin olive oil – Creates a smooth, rich base for the lemon dill vinaigrette.
- Kosher salt and black pepper – Essential for seasoning and bringing all the flavors together.
How to Make Green Bean Potato Salad (no mayo)
Step 1 – In a bowl or large measuring cup, whisk together the shallots, lemon zest, lemon juice, garlic, red wine vinegar, Dijon mustard, salt, and pepper. Then slowly whisk in the olive oil until the lemon dill vinaigrette is fully emulsified. Set aside for the flavors to combine.
Step 2 – Bring a large pot of salted water to a boil and salt it generously. Add the potatoes and cook until they are tender enough to insert the tip of a knife, but still holding their shape, about 12-15 minutes. Remove with a slotted spoon and set aside. Cut them in half.
Step 3 – In the same water, boil the green beans just until crisp-tender and bright green, 2-3 minutes. Then transfer immediately to an ice bath with a slotted spoon to stop the cooking. Drain well and pat dry with paper towels.
Step 4 – Place the green beans in a large bowl, add the potatoes, chopped dill, and chopped parsley. Pour the potato salad vinaigrette over the top. Toss gently to combine. Taste and adjust seasoning as needed. Allow the salad to rest for about 15 minutes for the best flavor.
Tips
- Salt your water well. It builds flavor from the start.
- Cook potatoes until just tender, not falling apart.
- Use an ice bath to keep green beans crisp and vibrant.
- Cook time will vary depending on potato size. Smaller potatoes may take 12–15 minutes, while larger ones may take up to 20 minutes.
- Toss while the potatoes are slightly warm, so they absorb the dressing.
- Let it sit 15–20 minutes before serving for the best flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this salad. Potatoes don’t fare well after freezing.
Variations
- Add halved cherry tomatoes for a fresh pop.
- Toss in crumbled feta or goat cheese.
- Add grilled chicken or shrimp to turn it into a meal.
FAQs
Absolutely! It holds up well and can be made several hours ahead or the day before.
No, baby red potatoes or fingerling potatoes work just as well.
It works great warm, room temperature, or chilled.
More No Mayo Side Dishes You Will Love
Green Bean Potato Salad with Lemon Dill Dressing Recipe
Ingredients
- 1 large Shallot finely diced
- 2 cloves Garlic minced
- 1 large Lemon zested and juiced
- 1 tbsp Red wine vinegar
- 1 tbsp Dijon mustard
- 1/2 tsp Kosher salt
- 1/2 tsp Cracked black pepper
- 1/2 cup Extra virgin olive oil
- 1 1/2 lbs Baby Yukon Gold potatoes
- 1 1/2 lbs Fresh green beans (haricot verts)
- 1/3 cup chopped Fresh dill
- 1/3 cup chopped Fresh Italian flat leaf parsley
Instructions
- In a bowl or large measuring cup, whisk together the shallots, lemon zest, lemon juice, garlic, red wine vinegar, Dijon mustard, salt, and pepper. Then slowly whisk in the olive oil until emulsified. Set aside for the flavors to combine.1 large Shallot, 2 cloves Garlic, 1 large Lemon, 1 tbsp Red wine vinegar, 1 tbsp Dijon mustard, 1/2 tsp Kosher salt, 1/2 tsp Cracked black pepper, 1/2 cup Extra virgin olive oil
- Bring a large pot of salted water to a boil. Add the potatoes and cook until they are tender enough to insert the tip of a knife, but still holding their shape, about 12-15 minutes. Remove with a slotted spoon and set aside. Cut them in half.1 1/2 lbs Baby Yukon Gold potatoes
- In the same water, boil the green beans just until crisp-tender and bright green, 2-3 minutes. Then transfer immediately to an ice bath with a slotted spoon to stop the cooking. Drain well and pat dry with paper towels.1 1/2 lbs Fresh green beans (haricot verts)
- Place the green beans in a large bowl, add the potatoes, chopped dill, and chopped parsley. Pour the dressing over the top. Toss gently to combine. Taste and adjust seasoning as needed. Allow the salad to rest for about 15 minutes for the best flavor.1/3 cup chopped Fresh dill, 1/3 cup chopped Fresh Italian flat leaf parsley
Notes
- Salt your water well. It builds flavor from the start.
- Cook time will vary depending on potato size. Smaller potatoes may take 12–15 minutes, while larger ones may take up to 20 minutes.
- Toss while the potatoes are slightly warm, so they absorb the dressing.