Potato, Green Bean and Spinach Salad Recipe (2024)

By Martha Rose Shulman

Potato, Green Bean and Spinach Salad Recipe (1)

Total Time
About 30 minutes
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Sometimes salads can be comforting, especially when warm potatoes are part of the mix. This is a particularly healthy combination whose three components bring together a great deal of vitamin C, vitamin K, potassium, folate, manganese, potassium, iron and vitamin A.

Featured in: After Holiday Gluttony, a Perfect Time for Entree Salads

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Yield:Serves four as a main dish or six as a side dish

  • 1pound waxy potatoes, cut in 1-inch dice
  • 2tablespoons finely minced red onion, soaked for five minutes in cold water, then drained, rinsed, and drained on paper towels
  • 2tablespoons sherry vinegar
  • 1tablespoon freshly squeezed lemon juice
  • Salt to taste
  • 1small garlic clove, green shoot removed, minced or pureed
  • 1teaspoon Dijon mustard
  • cup extra virgin olive oil
  • 3tablespoons plain low-fat yogurt
  • Freshly ground pepper to taste
  • 2tablespoons finely chopped fresh herbs, such as parsley, tarragon, chives, chervil or dill
  • 6ounces green beans, trimmed and broken in half
  • 2ounces feta cheese, crumbled
  • 16-ounce bag baby spinach

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

323 calories; 22 grams fat; 5 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 7 grams protein; 611 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Potato, Green Bean and Spinach Salad Recipe (2)


  1. Step


    Steam the potatoes above 1 inch boiling water for 10 minutes or until tender. Meanwhile, whisk together the vinegar, lemon juice, salt, garlic, Dijon mustard, olive oil and yogurt.

  2. Step


    When the potatoes are tender, remove from the heat and toss at once with ¼ cup of the dressing, the onion, herbs, and salt and pepper to taste.

  3. Step


    Add the green beans to the steamer pot, and steam for five minutes. Remove from the heat, refresh briefly with cold water, drain well and toss with the potatoes, 2 more tablespoons of the dressing and the feta. In a separate bowl, toss the spinach with the remaining dressing. Top with the potatoes and beans, and serve.


  • Advance preparation: You can prepare everything several hours ahead. Reverse the order of preparation if you want the potatoes to be warm, steaming them at the last minute.Martha Rose Shulman can be reached at martha-rose-shulman.com.



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Cooking Notes


I served this without the spinach, as I was also serving asparagus. The flavors are delish! I dumped the just-steamed potatoes onto a baking sheet to cool so the excess water would evaporate. That allowed the dressing to cling really well. And I used regular good yellow mustard vs. Dijon to accommodate some younger taste buds; sour cream vs. yogurt because I had it on hand. I'll definitely be making this again.


This had too much potatoes in it for our liking, even though I reduced the amount of potatoes. Potatoes need more seasoning in addition to the dressing. A little crumbled bacon would be great but negate the vegan aspect!


I added a handful of lentils to the potato step for some added fiber and protein. I also used a tablespoon of water instead of the full amount of olive oil to lower the fat content. Finally, I added a 1/2 cup or so of cooked beets I had on hand which added a nice sweetness. The dressing isn't too complicated but has great flavor.


Made it for the first time yesterday and took it to a potluck--not my usual way of doing things, but I was trusting the 5-star rating. I made two changes, which was to change the feta to goat cheese crumbles and the yogurt to goat milk yogurt, to accommodate some dietary requirements. It really is a fantastic salad and worth the extra time it takes to make. The vinaigrette is outrageously good!

Jody H

So yummy! And adaptable to other vegies you might wish to add.

More Veg

Excellent. Steaming potatoes for salad from now on. Used cotija instead of bacon because we already had some. Added some bacon bits. Would be great with hard boiled eggs.


This salad was easy to prepare and received very well at my table. I used Herbs de Provence instead of the fresh herbs, simply because that’s what I had on hand. I added hard-boiled eggs and bacon to half of the salad to meet my son’s appetite. I will definitely make this salad again.

Waddle Chaddle

New favorite dressing. Used balsamic vinegar as all that I had on hand. Throw on the good tuna and some olivs and something akin to a Nicoise!


And bacon- cooked the onion with the bacon


Maybe add bacon


I've made this salad twice and we enjoyed it both times. Before preparing the salad, I read many of the comments and especially noted a commenter who suggested that crumbled bacon would be a great addition. I prepared the salad as written with the exception of adding crumbled bacon at the end. Wow. This salad is very good as is; with bacon, it becomes a favorite.


Used homemade Mayo instead of yogurt, broccoli instead of green beans, and added grilled corn,


Made this as directed, but added some Herbs de Provence sprinkled on the potatoes and ground pepper. Oh and I skipped the feta because I’m allergic to dairy. It was great. I agree with someone else’s comment about adding bacon. I think it would be a great add. Also think chopped tomatoes or walnuts could easily be added. But, as is, it’s very good.


Satisfied with the recipe but didn’t find it spectacular nor unforgettable. Would make it again though if I happen to have the ingredients on hand


LOVED this. Served with ATK flank steak with composed butter and it was a great hit. Thanks Martha.


This recipe is really delicious but also very adaptable. I added chopped hard-boiled egg to make substantial lunch salad. I contemplated also adding chunks of tuna, but decided against. But will consider the next time. Sherry vinegar is the star in the dressing, don't substitute.

JAC Austin TX

Delicious! Needed to use up some spinach and found this recipe. Agree, the dressing is the star, but the recipe is very well balanced. Used red wine vinegar because it was what I had on hand. Looking forward to making this again, experimenting with other herbs. Used parsley the first time. Husband and mother-in-law raved.


I wanted to note, it's important to follow the RATIOS of this recipe (starch, veggies, acid, sweet, etc)... but you can swap out some things for others pretty easily. I did the following replacements:-apple cider vinegar instead of sherry vinegar-yellow mustard instead of dijon-coconut yogurt instead of cow's milk yogurt-I used dried dill and fresh cilantro as my herbs-bacon instead of feta (I don't care for feta, but you DO need to top it with something powerfully flavorful and crumbled!)

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Potato, Green Bean and Spinach Salad Recipe (2024)


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