Lemon Dill Green Bean and Potato Salad (Mayo-Free)

This green bean potato salad with lemon-dill dressing is a bright, no-mayo salad made with tender baby potatoes, crisp green beans, and a zesty herb vinaigrette. Light but satisfying, it’s ideal for spring and summer and can be served warm, at room temperature, or chilled. It pairs beautifully with grilled chicken, steak, seafood, or pork and works equally well for weekday dinners and backyard cookouts.

Why You’ll Love This

This green bean potato salad skips the mayonnaise in favor of a bright lemon-dill vinaigrette, so it tastes fresh and clean while still being flavorful and filling.

• No mayo — light, fresh, and bright.
• Packed with green beans for texture and color.
• Lemon and dill add fresh, herbaceous brightness.
• Flexible serving — warm, room temperature, or chilled.
• Great with grilled proteins or as a meatless main.

This simple combination of vegetables and bold flavor comes together quickly and makes a reliable side dish for holidays, potlucks, and weeknight meals alike.

Ingredients Needed

• Baby Yukon Gold potatoes — creamy and hold their shape.
• Fresh green beans (haricot verts) — crisp-tender and bright.
• Shallot — mild, slightly sweet onion flavor.
• Lemon (zest and juice) — fresh acidity and citrus aroma.
• Garlic — subtle savory depth.
• Red wine vinegar — adds tang to the vinaigrette.
• Dijon mustard — helps emulsify the dressing.
• Fresh dill — the herb that defines the salad.
• Extra virgin olive oil — smooth, fruity dressing base.
• Kosher salt and black pepper — essential seasoning.

How to Make Green Bean Potato Salad (no mayo)

Step 1: Make the dressing. In a bowl or large measuring cup, whisk together the finely diced shallot, lemon zest and juice, minced garlic, red wine vinegar, Dijon mustard, kosher salt, and cracked black pepper. Slowly whisk in the olive oil until the vinaigrette is emulsified. Set aside so the flavors can meld.

Step 2: Cook the potatoes. Bring a large pot of generously salted water to a boil. Add the potatoes and simmer until they are tender when pierced with a knife but still hold their shape, about 12–15 minutes for baby Yukon Golds. Remove with a slotted spoon, let cool slightly, and cut in half.

Step 3: Cook the green beans. In the same boiling water, add the green beans and cook 2–3 minutes until crisp-tender and bright green. Immediately transfer them to an ice bath to stop the cooking, then drain and pat dry.

Step 4: Combine and serve. Place the green beans in a large bowl, add the halved potatoes, chopped fresh dill, and chopped flat-leaf parsley. Pour the vinaigrette over the vegetables and toss gently to combine. Taste and adjust seasoning. Let the salad rest about 15 minutes so the flavors develop before serving.

Tips

• Salt the cooking water well to build flavor from the beginning.
• Don’t overcook the potatoes; they should hold their shape.
• Use an ice bath to preserve the green beans’ color and crunch.
• Adjust cook time depending on potato size—smaller potatoes cook faster.
• Toss while potatoes are slightly warm so they absorb some dressing.
• Let the salad rest 15–20 minutes for the best flavor.
• Store leftovers in an airtight container in the fridge for up to 3 days; freezing is not recommended.

Variations

• Add halved cherry tomatoes for a fresh burst of color and acidity.
• Toss in crumbled feta or goat cheese for creaminess and tang.
• Add grilled chicken or shrimp to turn the salad into a main course.

FAQs

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