Tangy Potato and Green Bean Salad with Capers

I’m always looking for side dishes that work double duty—something I can bring to a summer potluck but also pack for lunch the next day. This potato and green bean salad hits that sweet spot. It’s hearty enough to feel like a real meal, but the capers and tomatoes keep it from feeling too heavy.

The best part? You can make it ahead. In fact, I think it tastes better after sitting in the fridge for a few hours. The potatoes soak up all that vinegar and olive oil, and everything just comes together. I usually make a big batch on Sunday and eat it throughout the week.

Not into green beans? Swap them for snap peas. Want more brine-y flavor? Add extra capers. This salad is pretty forgiving, which is exactly what I need on a busy weeknight.

What Kind of Potatoes Should I Use?

For this salad, you’ll want to go with waxy potatoes like red potatoes, Yukon golds, or fingerlings rather than russets or Idaho potatoes. Waxy potatoes hold their shape better when boiled and tossed in dressing, so you won’t end up with a mushy mess. Russets tend to fall apart and get mealy in salads, which isn’t what you’re going for here. If you’re at the store and not sure which to grab, just look for smaller, thinner-skinned potatoes – those are usually your best bet for potato salad.

Options for Substitutions

This salad is pretty forgiving, so feel free to make these swaps based on what you have:

• Potatoes: Any waxy potato works great here – try red potatoes, fingerlings, or new potatoes. They hold their shape better than russets, which tend to fall apart in salads.
• String beans: Fresh green beans are best, but frozen will work in a pinch. Just thaw them first and pat dry before adding to the salad. You could also use wax beans or a mix of both for some color.
• Shallots: Red onion makes a good substitute – just use a bit less since it has a stronger flavor. You can also use thinly sliced scallions for a milder taste.
• Capers: If you’re not a fan of capers or don’t have them, try chopped green olives or pickled pepperoncini for that same briny kick.
• Red wine vinegar: White wine vinegar, apple cider vinegar, or even lemon juice will give you that tangy flavor you need for the dressing.
• Cherry tomatoes: Regular tomatoes work fine – just dice them up. Grape tomatoes are also a perfect swap.

Watch Out for These Mistakes While Cooking

The biggest mistake with potato salad is overcooking the potatoes, which turns them into mush when you try to toss everything together – test them with a fork at 15 minutes and they should be tender but still hold their shape.

Blanching the green beans for too long is another common error, as they’ll lose their crisp texture and bright color, so stick to that 2-3 minute window and immediately shock them in ice water to stop the cooking process.

Don’t skip frying the capers in hot oil, since this step transforms them from salty and soft to crispy little flavor bombs that add a nice textural contrast to the salad.

Finally, make sure to dress the potatoes while they’re still warm because they’ll absorb the vinaigrette much better than cold potatoes, giving you more flavor in every bite.

What to Serve With Potato and Green Bean Salad?

This potato and green bean salad is perfect alongside grilled chicken, fish, or steak since it’s got enough substance to feel like a real side dish but won’t weigh you down. I love serving it at summer cookouts with burgers or hot dogs because the tangy capers and vinegar cut through all that richness really nicely. It also works great as part of a bigger spread with other cold salads like coleslaw or pasta salad, especially for potlucks or picnics. If you want to make it a complete meal on its own, just add some canned tuna or hard-boiled eggs right into the salad and you’re good to go.

Storage Instructions

Store: This salad actually gets better after sitting for a few hours as the flavors meld together. Keep it in an airtight container in the fridge for up to 3 days. Just give it a good stir before serving since the dressing might settle at the bottom.

Make Ahead: You can prep this salad a day in advance, which makes it perfect for potlucks or meal prep. The potatoes and green beans will soak up all those tangy flavors from the capers and vinegar overnight. Just wait to add the tomatoes until a few hours before serving if you want them to stay firm.

Serve: This salad is great served cold or at room temperature. If you’re taking it somewhere, just pull it out of the fridge about 20 minutes before serving to take the chill off and let the flavors shine through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 8-10 g
• Fat: 28-32 g
• Carbohydrates: 58-66 g

Ingredients

For the marinated base:

• 1/3 cup shallots (finely diced into 1/8-inch pieces)
• 1.5 cups cherry tomatoes (halved lengthwise)
• 1.5 tbsp olive oil
• oregano
• pinch red pepper flakes

For the salad:

• 1 lb potatoes (I use Yukon Gold for a creamier texture)
• 3/4 lb string beans (trimmed and cut into 2-inch lengths)
• handful black olives (pitted and sliced into rings)
• salt
• pepper

For the dressing and garnish:

• 2.5 tbsp red wine vinegar (I prefer Pompeian for its crisp acidity)
• 2.5 tbsp olive oil
• 4 tbsp capers (drained and rinsed to control saltiness)
• oregano

Step 1: Prepare the Mise en Place and Start the Potatoes

• 1/3 cup shallots, finely diced
• 1.5 cups cherry tomatoes, halved
• 3/4 lb string beans, trimmed
• handful black olives, pitted
• 4 tbsp capers, drained and rinsed
• 1 lb potatoes
• salt

Dice the shallots into fine 1/8-inch pieces and halve the cherry tomatoes lengthwise.

Trim the green beans and cut them into 2-inch lengths.

Pit and slice the black olives into rings.

Drain and rinse the capers to remove excess salt.

Fill a large pot with salted water and bring it to a boil, then add the whole potatoes and cook for 15-20 minutes until fork-tender.

This timing allows you to prep all your vegetables while the potatoes cook.

Step 2: Cook the Green Beans in Potato Water

• 3/4 lb green beans from Step 1
• potato water from Step 1

When the potatoes are tender, carefully remove them with a slotted spoon and set aside to cool slightly.

Keep the potato water at a boil and add the trimmed green beans, cooking for 2-3 minutes until they’re tender but still have a slight bite.

Immediately transfer the beans to an ice bath or rinse them under cold running water to stop the cooking and preserve their bright color.

Drain them well and pat dry.

Step 3: Build the Vinaigrette and Tomato Base

• 2.5 tbsp red wine vinegar
• 2.5 tbsp olive oil
• salt
• pepper
• oregano
• 1/3 cup shallots from Step 1
• 1.5 cups cherry tomatoes from Step 1
• 1.5 tbsp olive oil
• pinch red pepper flakes

In one bowl, whisk together the red wine vinegar, 2.5 tablespoons olive oil, salt, pepper, and oregano to create the main vinaigrette.

In a separate bowl, combine the diced shallots, halved cherry tomatoes, 1.5 tablespoons olive oil, salt, pepper, oregano, and red pepper flakes—this creates a bright, seasoned base that will absorb flavors and add freshness.

I like to let the tomato mixture sit for a few minutes so the flavors start to meld before combining everything.

Step 4: Assemble the Salad

• cooked potatoes from Step 1
• vinaigrette from Step 3
• cooked green beans from Step 2
• tomato and shallot mixture from Step 3
• handful black olives from Step 1

Once the potatoes have cooled enough to handle, cut them into bite-sized chunks and place them in a large mixing bowl.

Pour the vinaigrette from Step 3 over the warm potatoes and gently toss—warm potatoes absorb dressing better than cold ones, which is why I always dress them while they’re still slightly warm.

Add the cooked green beans from Step 2, the seasoned tomato mixture from Step 3, and the sliced black olives, folding everything together gently to combine without breaking the potatoes.

Step 5: Crisp the Capers and Finish

• 2 tbsp olive oil
• 4 tbsp capers from Step 1

Heat 2 tablespoons of olive oil in a small skillet over medium-high heat.

Once shimmering, add the drained capers and fry for about 1 minute, stirring occasionally, until they begin to crisp and pop slightly.

This brief frying brings out their briny flavor and adds textural contrast.

Scatter the warm crispy capers over the assembled salad just before serving for maximum flavor and crunch.

Tangy Potato and Green Bean Salad with Capers

Delicious Tangy Potato and Green Bean Salad with Capers recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings: 4 servings

Calories: 550

Ingredients Method

Ingredients

  

For the marinated base::

• 1/3 cup shallots (finely diced into 1/8-inch pieces)
• 1.5 cups cherry tomatoes (halved lengthwise)
• 1.5 tbsp olive oil
• oregano
• pinch red pepper flakes

For the salad::

• 1 lb potatoes (I use Yukon Gold for a creamier texture)
• 3/4 lb string beans (trimmed and cut into 2-inch lengths)
• handful black olives (pitted and sliced into rings)
• salt
• pepper

For the dressing and garnish::

• 2.5 tbsp red wine vinegar (I prefer Pompeian for its crisp acidity)
• 2.5 tbsp olive oil
• 4 tbsp capers (drained and rinsed to control saltiness)
• oregano

Method

 

1. Dice the shallots into fine 1/8-inch pieces and halve the cherry tomatoes lengthwise. Trim the green beans and cut them into 2-inch lengths. Pit and slice the black olives into rings. Drain and rinse the capers to remove excess salt. Fill a large pot with salted water and bring it to a boil, then add the whole potatoes and cook for 15-20 minutes until fork-tender. This timing allows you to prep all your vegetables while the potatoes cook.
2. When the potatoes are tender, carefully remove them with a slotted spoon and set aside to cool slightly. Keep the potato water at a boil and add the trimmed green beans, cooking for 2-3 minutes until they're tender but still have a slight bite. Immediately transfer the beans to an ice bath or rinse them under cold running water to stop the cooking and preserve their bright color. Drain them well and pat dry.
3. In one bowl, whisk together the red wine vinegar, 2.5 tablespoons olive oil, salt, pepper, and oregano to create the main vinaigrette. In a separate bowl, combine the diced shallots, halved cherry tomatoes, 1.5 tablespoons olive oil, salt, pepper, oregano, and red pepper flakes—this creates a bright, seasoned base that will absorb flavors and add freshness. I like to let the tomato mixture sit for a few minutes so the flavors start to meld before combining everything.
4. Once the potatoes have cooled enough to handle, cut them into bite-sized chunks and place them in a large mixing bowl. Pour the vinaigrette from Step 3 over the warm potatoes and gently toss—warm potatoes absorb dressing better than cold ones, which is why I always dress them while they're still slightly warm. Add the cooked green beans from Step 2, the seasoned tomato mixture from Step 3, and the sliced black olives, folding everything together gently to combine without breaking the potatoes.
5. Heat 2 tablespoons of olive oil in a small skillet over medium-high heat. Once shimmering, add the drained capers and fry for about 1 minute, stirring occasionally, until they begin to crisp and pop slightly. This brief frying brings out their briny flavor and adds textural contrast. Scatter the warm crispy capers over the assembled salad just before serving for maximum flavor and crunch.