Now, forget about mayonnaise-based potato salads for a moment, and let’s talk about garlic, extra virgin olive oil, freshly squeezed lemon juice, and fresh cilantro! This is a combination I feel deeply proud of, having been born and raised in Lebanon, where these simple yet vibrant ingredients are at the heart of so many traditional Lebanese recipes.
Add tender green beans and creamy avocado to the mix, and you take an ordinary potato salad to a whole new level! This Potato and Green Bean Salad with Avocado brings together refreshing flavors, contrasting textures, and the unmistakable Mediterranean touch of lemon, garlic, and olive oil. It’s anything but an ordinary potato salad!
A Fresh Twist on Classic Lebanese Potato Salad
You may be familiar with the classic Lebanese potato salad, traditionally made with potatoes, garlic, freshly squeezed lemon juice, and extra-virgin olive oil. You are absolutely right; those are the beloved ingredients of the traditional version. My recipe takes that familiar combination a step further, introducing tender green beans and creamy avocado. I like to think of it as a more contemporary, sophisticated interpretation of the Lebanese potato salad we know and love. It retains the soul of the original while bringing something fresh and exciting to the table!
Tips for Making the Best Potato and Green Bean Salad with Avocado
The credit for introducing me to this fabulous salad goes to my dear friend Waffa, who first shared it with me. It didn’t take long for it to become one of my favorite salads, and now I find myself making it time and time again! I’ve served it on numerous occasions, and it has never failed to receive rave reviews.
The Secret to a Perfectly Flavored Green Bean Salad
But here’s a little secret to achieving the best results: roughly mash the cooked green beans rather than leaving them completely whole. This simple step allows them to absorb the delicious flavors of garlic, olive oil, and lemon juice, bringing everything together beautifully. The result is a wonderfully flavorful salad with a lovely texture in every bite. You can serve it at room temperature or chilled, making it a wonderful make-ahead dish for gatherings, family meals, and special occasions.
How to Make the Potato and Green Bean Salad with Avocado
Making this salad is incredibly simple, but the order of operations matters to get that perfect balance of textures.
Prepping the Base Vegetables
Start by getting your potatoes into a large pot of water. Bring them to a boil, then turn the heat down to low so they can simmer gently. You want them to be just tender enough to pierce with a fork, but not mushy—they still need to hold their distinct cubed shape when tossed later. Once they are ready, drain them completely and let them sit until they are cool.
While the potatoes cook, you can get started on the green beans. Boil them in salted water for a full 30 minutes over very low heat until they are completely tender.
The Secret Mashing Step
Once your green beans are drained and transferred to a mixing bowl, it’s time for the magic step. Add your crushed garlic right in with the warm beans. Grab a potato masher or a mortar and pestle, and roughly smash them together. You aren’t looking for a smooth puree here—just break them down enough so that the warm green beans completely absorb and infuse with that intense garlic flavor.
Bringing it All Together
Next, gently fold your creamy avocado cubes into the garlicky green bean mixture. Once your potato cubes have completely cooled down to room temperature, you can add them to the bowl as well.
To finish the dish, drizzle your fresh lemon juice and extra virgin olive oil over the top. Scatter the finely chopped fresh cilantro, add a good pinch of salt, and give everything a very gentle toss. You can serve this right away at room temperature or let it chill in the fridge to allow the flavors to marry even further!
Frequently Asked Questions
What can I serve with potato and green bean salad?
This salad pairs beautifully with grilled chicken, roasted fish, kebabs, or grilled meat. It also makes a lovely addition to a Mediterranean mezze spread alongside hummus, baba ganoush, and warm pita bread.
Can I make potato and green bean salad ahead of time?
Yes! You can prepare the potatoes and green beans in advance and refrigerate them. For the freshest presentation, I recommend adding the avocado shortly before serving to prevent it from discoloring.
How do I keep avocado from turning brown in a salad?
Avocado naturally oxidizes when exposed to air. A little freshly squeezed lemon juice helps slow this process. You can also cover the salad tightly with plastic wrap, pressing it gently against the surface to minimize air exposure.
Can I substitute parsley for cilantro?
Absolutely! Fresh parsley is an excellent alternative if you aren’t particularly fond of cilantro. It gives the salad a slightly different herbal character while complementing the other flavors. That said, after testing this salad with cilantro, I have to say that its combination with garlic takes the flavors to a whole new level. If you enjoy cilantro, I highly recommend giving it a try!
Is this potato and green bean salad suitable for a vegan diet?
Yes! This recipe is naturally vegan, dairy-free, and egg-free. It is a wonderful plant-based option for lunch, dinner, or entertaining.
Can I serve this salad as a main course?
Certainly! Although it makes an excellent side dish, you can enjoy it as a light vegetarian main course. For a more substantial meal, serve it with warm Lebanese pita bread or add a protein of your choice.
How long does potato and green bean salad with avocado last in the refrigerator?
For the best quality, enjoy it within 1–2 days. Avocado tends to lose its fresh appearance and texture over time, so this salad is best enjoyed soon after preparation.
Why do you cook the green beans for 30 minutes instead of keeping them al dente?
In Lebanese cooking, green beans are traditionally cooked slowly over low heat until they become completely tender, rather than being left al dente. You will notice this approach in countless Lebanese recipes calling for green beans including Loubia Bzeit (Green Beans in Olive Oil). We love them soft, well-cooked, and infused with the flavors they are cooked with! There is also a second reason in this particular salad: the green beans need to be roughly mashed to achieve the right texture. Cooking them slowly for 30 minutes makes them much easier to mash and allows them to absorb the garlic and dressing beautifully. Trust me, this traditional cooking method makes all the difference in the final result!
More Lebanese Salad Recipes to Freshen Up Your Table
-
Click Lebanese-Style Mashed Potato Salad (No Mayo) - Click Authentic Lebanese Tabbouleh Salad
- Click Wild Oregano Salad Recipe: Salatet Zaatar Akhdar
- Click Middle Eastern Salad Recipe (Fresh & Flavorful)
- Click Lying Tabbouleh Recipe: Regional Lebanese Variation
- Click Lebanese Purslane Yogurt Salad
- Click Labneh Tomato and Pomegranate Salad
- Click Authentic Lebanese Fattoush
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Potato, Green Bean and Avocado Salad
Description
Ingredients
- 1 kg / 2 lb 4 oz potatoes peeled and cubed
- 300 g / 10.5 oz green beans cleaned and trimmed
- 2 medium avocados peeled, pitted, and cubed
- 3 garlic cloves crushed
- 2/3 cup finely chopped fresh cilantro
- Juice of 1 freshly squeezed lemon
- 1/3 cup extra-virgin olive oil
- Salt to taste
Instructions
- Cook the potatoes: Place the potato cubes in a large pot, cover with water, and bring to a boil. Reduce the heat to low, cover, and simmer for 12–15 minutes, until almost tender but still holding their shape. Drain and allow to cool completely.
- Cook and mash the green beans: Meanwhile, place the green beans in a pot of salted water and bring to a boil. Reduce the heat to very low, cover, and simmer for 30 minutes, or until completely tender. Drain well and transfer to a large bowl. Add the crushed garlic and roughly mash the beans using a mortar and pestle or potato masher, allowing the garlic to infuse throughout.
- Combine the ingredients: Gently fold in the avocado cubes, followed by the cooled potatoes.
- Dress and serve: Add the lemon juice, extra-virgin olive oil, and chopped cilantro. Season with salt to taste and gently toss until everything is combined. Serve at room temperature or chilled.
Notes
