This is a great dish to bring to a barbecue or dinner party and wow guests with your creativity (don’t worry, no credit is needed!) It’s fun to serve and the flavors of the potato are much more appreciated, when eaten as noodles.

Potato Noodle and Green Bean Salad [Vegan]





Cooking Time



  • 1/2 pound fresh green beans, cut into 1” pieces
  • 1 tablespoon extra virgin olive oil
  • 2 large potatoes, Blade C
  • salt and pepper, to taste
  • ½ teaspoon garlic powder
For the dressing:
  • 2.5 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped chives
  • 2 teaspoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • salt and pepper, to taste


  1. Bring a medium pot filled halfway with water to a boil. Once boiling, add in the green beans and cook for 5 minutes or until tender. Drain into a colander and place in a large mixing bowl.
  2. While waiting for the water to boil, whisk all ingredients for the vinaigrette together and set aside in the refrigerator.
  3. In a large skillet, place in the olive oil. Once oil heats, add in the potato noodles, season with salt, pepper and garlic powder. Cover and cook for 5-7 minutes or until cooked all the way through.
  4. Once potatoes are cooked, add to the bowl with green beans and pour in vinaigrette. Toss to combine thoroughly and transfer to a serving bowl. Enjoy immediately or chill and enjoy later.


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