Healthy New Potato Salad With Green Beans

This healthy new potato salad is an easy potato salad recipe with a difference – forget the mayo and mustard; instead, this fall salad combines green beans and new potatoes with other fresh veggies, quails eggs, and a simple vinaigrette. The result is a comforting, wholesome, and healthy meal-prep option that’s gluten-free, meat-free, and nutritious!

As much as I love ‘classic’ potato salad chock full of creamy sauce (check my Easy Potato Salad With Egg (Mashed Potato Salad)), but this new potato salad combines potatoes and eggs in a healthier, wholesome way. Green beans and new potatoes are already a match in heaven, so I thought, why not combine the two in a meal-prep salad that you can grab-n-eat on busy days. 

In fact, this salad jar recipe is one of a whole series of meal-prep salads that I have on the blog. You can see links to the full list at the bottom of this post. For now, let’s focus on how to make this super simple dish. 

The Ingredients

For the Salad:

• Boiled new potatoes – You could also use red potatoes or even purple potatoes (like these Roasted Purple Potatoes)
• Boiled quail eggs – or 1-2 chicken eggs
• Cherry tomatoes – or baby plum tomatoes
• Red or orange pepper
• Steamed green beans
• Baby red onions – You can also use full-sized red onion and finely chop
• Black olives
• Microgreens – There are tons of different microgreen options available to use. I used a rainbow mix microgreens.

Optional Salad Ingredients:

There are lots of ways that you can adapt and customize this recipe to your liking. This includes adding a variety of extra ingredients.

• Sweet Pickles – finely sliced, will bring more flavor of a classic potato salad to the dish. You could also use Naturally Dyed Rainbow Pickled Quail Eggs for extra flavor and color in the dish.
• Cheese – Because of the potato-heavy nature of this salad, I usually omit more decadent salad additions like cheese. However, feel free to crumble in a little blue cheese, Goat Cheese, or feta. I tend to like strong-flavored cheeses with this combination of ingredients.
• Dried Cranberries – Usually, I avoid mixing dried fruits into my salads, but this is a match that works particularly well – if you like the sweet and savory combination. 
• Grains – I’ll sometimes add a small amount of cooked quinoa to this salad for extra protein and texture. Just a few tablespoon per serving should be more than enough.

The Salad Dressing:

• Olive oil
• Apple cider vinegar – I used homemade. 
• Honey
• Chives – You could swap this with dill if preferred. 
• Salt and pepper

Optional Dressing Ingredients:

• You could also use some crushed garlic within the salad dressing for extra flavor. The vinegar will help to mellow the harsh bite of raw garlic. 
• Add some Dijon mustard or Homemade yellow Mustard along with the garlic and above ingredients for a simple mustard vinaigrette.
• You can experiment with using white wine vinegar or red wine vinegar in the vinaigrette for different flavor profiles. 
• A spoonful of celery seeds to the vinaigrette is optional but very reminiscent of some classic potato salad flavors. 
• As an alternate dressing:  You could use this Delicious Vegan Basil Pesto (with pistachios). When using the pesto, I like to mix it in with the potatoes only, so it doesn’t fully coat all the ingredients. 

The Step By Step Instructions

When making ahead as a meal-prep option, I always prepare this new potato salad in a large jar (750ml). However, you can also prepare it into any container/bowl that you’d prefer or use a large bowl to make a family-sized portion. 

Step 1. Prepare the cooked elements. There are three elements that need to be cooked – eggs, beans, and potatoes – and can be done at the same time. Boil the potatoes whole until tender; this usually takes me 15-20 minutes. Hard-boil the eggs, too. This will take just 2-3 minutes if using quails eggs or 8-10 for chickens eggs.*

* Note – You can boil the eggs in the same water as the potatoes. The boiled water will kill and bacteria on the eggshells, and you’ll save having to deal with an extra pot. 

Meanwhile, steam the green beans for between 5-8 minutes, until tender. You can also boil them – but I prefer the results of steaming them more. 

Once cooked, drain the eggs/potatoes and either plunge into an ice bath or run under cold water to cool down rapidly. Then, peel the eggshells. 

Top Tip: For extra flavor, cook the potatoes in vegetable stock instead of salted water. 

Step 2. Prepare the dressing. First, finely chop the chives and then, in a small bowl, whisk together all of the vinaigrette ingredients—season with a little salt and pepper, to taste.

Step 3. Prepare remaining ingredients & assemble. Thinly slice the pepper, chop the baby onions roughly, and optionally you could also chop the olives. I tend to leave the tomatoes whole, so the juice doesn’t run as it sits in the fridge. Though, if you’re serving immediately, feel free to chop them, if preferred. 

To assemble the salad jar, first add the potatoes, eggs, and dressing. Then add the remaining vegetables, topped with a handful of micro-greens. 

How To Store

Keep refrigerated and consume within 4-5 days. Make sure to keep the jar standing up, so the dressing doesn’t mix with the rest of the ingredients until you’re ready to eat it. 

When you’re ready to eat the salad, then just toss to combine!

Other Salad Recipes

• Mexican Taco Salad Jar
• Fattoush Salad in a Jar
• Thai Noodle Salad in a Jar
• Quinoa & Butternut Squash Salad in a Jar
• Easy Spinach and Blackberry Salad
• Tropical Mango Salad
• 10-Minute Air Fried Green Beans (Keto, Low-Carb, Vegan)

If you give this Healthy new potato salad recipe a go, then let me know your thoughts in the comments. Also, feel free to tag me in your recreations @AlphaFoodie.