Name: Potato and Green Bean Salad with Capers and Olives Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 eggs, hard-boiled; 2 lbs (900g) new potatoes, scrubbed and halved; 1 tbsp salt (for boiling water); 1 lb (450g) green beans, trimmed and cut into thirds; 12 dry-cured black olives; 4–5 sprigs fresh flat parsley, stemmed and chopped; 4–5 sprigs chives, chopped; ⅓ cup (75ml) extra virgin olive oil; 2 tbsp (30ml) lemon juice; 2 tbsp (30ml) white wine vinegar; 2 garlic cloves, minced; 2 tsp Dijon mustard; 1 tbsp chopped capers; 1 tbsp chopped black olives (dry cured); ½ tsp salt; ½ tsp freshly ground black pepper

Jump to Recipe·Print Recipe

If you’re craving a fresh, vibrant dish that sings with Mediterranean flavors, you’re going to fall head over heels for this Potato and Green Bean Salad with Capers and Olives Recipe. It’s just the right combo of tender new potatoes and crisp green beans, perfectly dressed in a zesty vinaigrette bursting with garlic, Dijon mustard, and lemon juice. The salty bite of capers and dry-cured olives adds a delightful pop, while fresh herbs bring everything together in a light, refreshing way. Whether you’re looking for a hearty side or a satisfying light lunch, this salad delivers in every delicious bite.

Ingredients You’ll Need

The image shows two white bowls placed on a white marbled surface. The top bowl is filled with fresh green leafy spinach that looks crisp and vibrant. Below it, the second bowl contains dark, shiny black olives, appearing smooth and slightly wet. To the right edge of the image, a part of a wooden bowl and a silver utensil handle are visible. The overall colors focus on the green of the spinach contrasted with the deep black of the olives against the clean white bowls and marbled background. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are beautifully simple and each plays a key role. From the creamy texture of potatoes to the punchy brightness of fresh herbs and tangy capers, this salad balances flavors and textures effortlessly.

2 eggs, hard-boiled: Adds a velvety richness and protein to the salad.
2 lbs (900g) new potatoes, scrubbed and halved: These tender potatoes provide a soft, comforting base.
1 tbsp salt: Essential for seasoning the cooking water, enhancing the potatoes and beans.
1 lb (450g) green beans, trimmed and cut into thirds: Adds a satisfying crunch and vibrant green color.
12 dry-cured black olives: Brings a salty, slightly smoky depth to the salad.
4–5 sprigs fresh flat parsley, stemmed and chopped: Offers fresh herbal brightness and color contrast.
4–5 sprigs chives, chopped: For a mild onion-like aroma that lifts the salad.
⅓ cup (75ml) extra virgin olive oil: The heart of the dressing, it provides richness and smoothness.
2 tbsp (30ml) lemon juice: Adds zesty acidity that brightens every ingredient.
2 tbsp (30ml) white wine vinegar: Balances the dressing with a gentle tang.
2 garlic cloves, minced: Infuses the vinaigrette with bold, savory notes.
2 tsp Dijon mustard: Acts as a natural emulsifier and adds a subtle kick.
1 tbsp chopped capers: Bursts of briny, piquant flavor are essential to this salad.
1 tbsp chopped black olives (dry cured): Intensifies the olive flavor finely distributed throughout.
½ tsp salt: For seasoning the dressing to taste.
½ tsp freshly ground black pepper: Adds a gentle warming spice.

How to Make Potato and Green Bean Salad with Capers and Olives Recipe

Step 1: Prepare the Hard-Boiled Eggs

Start by placing the eggs in a saucepan and covering them with about an inch of water. Bring to a boil and let them boil for exactly one minute, then remove from heat and cover the pot. Let the eggs sit covered for 10 minutes – this method yields perfectly cooked yolks that are creamy without being dry. Afterward, cool them under cold running water, peel gently, and cut into quarters to use as an appealing topping later on.

Step 2: Cook the Potatoes and Green Beans

Halve or quarter your new potatoes, depending on their size. Place them in a pot filled with water seasoned with a tablespoon of salt. Bring to a boil, then reduce to a simmer for 12 minutes. Near the end of cooking, add the green beans and boil together for 2–3 minutes until the beans are a vibrant green and the potatoes are just tender. Immediately drain them and transfer everything to an ice-water bath to stop the cooking process and preserve that lovely color and texture.

Step 3: Make the Vinaigrette

In a jar or small bowl, combine the olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, chopped capers, chopped black olives, salt, and black pepper. Shake vigorously or whisk until the dressing emulsifies into a smooth, glossy blend. This dressing is the flavor backbone of the salad, packing acidity, saltiness, and richness in each drop.

Step 4: Assemble the Salad

Toss your fresh parsley and chopped chives in a large bowl with half of the vinaigrette. Add cooled potatoes, green beans, and whole dry-cured black olives to the bowl and gently toss everything together to coat the veggies thoroughly without breaking them apart. Arrange the quartered eggs on top and drizzle with the remaining vinaigrette for extra flavor and visual appeal.

Step 5: Let Flavors Marinate

This salad shines whether enjoyed at room temperature or chilled. Ideally, allow it to rest for a few hours or even overnight in the refrigerator. The ingredients marry beautifully, intensifying the bright and savory notes that make this Potato and Green Bean Salad with Capers and Olives Recipe so memorable.

How to Serve Potato and Green Bean Salad with Capers and Olives Recipe

A bowl with green beans forming the bottom layer, mixed with small yellow potatoes sitting on top, some with skins speckled with brown spots, alongside halved boiled eggs showing bright yellow yolks and white edges, scattered with fresh green herbs. Dark brown olives are placed on top, some touching the eggs and potatoes, and the whole dish is lightly sprinkled with black pepper and coarse salt. The bowl is white and set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your salad even more, sprinkle some additional chopped fresh parsley and chives just before serving. A light dusting of freshly cracked black pepper or a few extra capers on top will also add that wow factor and make every bite a treat.

Side Dishes

This salad pairs wonderfully with grilled chicken or fish for a light, complete meal. It also works as a fantastic side for barbecues or picnic spreads, balancing out smoky or rich mains with its fresh, zesty flavors.

Creative Ways to Present

Want to impress guests? Serve this salad in individual glass jars or mason jars, layering the potatoes and beans with herbs and olives to show off the colors. Alternatively, present it on a rustic wooden board alongside crusty bread and small bowls of extra vinaigrette and olives for a laid-back yet elegant vibe.

Make Ahead and Storage

Storing Leftovers

Keep your salad in an airtight container in the fridge for up to 3 days. The flavors actually get better after resting, making leftovers just as delightful as freshly made.

Freezing

This Potato and Green Bean Salad with Capers and Olives Recipe is best enjoyed fresh or chilled, so freezing is not recommended. Potatoes and green beans tend to lose their texture after freezing and thawing.

Reheating

If you prefer, you can bring the salad to room temperature before serving by leaving it out of the fridge for 20-30 minutes. Because it’s designed to be a cold or room temperature dish, avoid reheating it in the microwave or on the stove, which can make the salad mushy and dull the fresh flavors.

FAQs

Can I use other types of potatoes for this salad?

Absolutely! While new potatoes have the perfect texture and flavor for this salad, waxy potatoes like fingerlings or Yukon Golds also work wonderfully since they hold their shape well when cooked.

Are capers and olives interchangeable in this recipe?

Capers and olives each bring their unique taste—capers offer a sharp, briny pop, while olives provide richer, salty notes. Using both adds complexity, but if you must choose, stick with olives for a milder, savory touch.

Can this salad be made vegan or vegetarian?

Yes! Simply omit the hard-boiled eggs, and the salad remains delicious and satisfying for vegetarians. For vegans, double-check the olives for any animal-derived curing agents, which is rare but worth confirming.

How can I make this salad more filling for a main meal?

Adding cooked chickpeas or your favorite beans can increase the protein and fiber, making the salad more substantial. Toasted nuts like almonds or walnuts also add crunch and nutrition.

What is the best way to reheat this salad if needed?

This salad is best served cold or at room temperature, so reheating is not recommended because it affects the texture of potatoes and green beans. Instead, take it out of the fridge ahead of time to let it warm up slightly before serving.

Final Thoughts

I honestly can’t recommend the Potato and Green Bean Salad with Capers and Olives Recipe enough if you want a dish that’s fresh, flavorful, and fuss-free. It’s one of those recipes that feels fancy but is super easy to pull together with everyday ingredients. Next time you want a vibrant salad that’s bursting with Mediterranean charm, give this a try. I promise it’ll become a favorite you reach for again and again!