Gluten Free Summer Salad Recipe

Try a gluten-free French salad recipe that combines red and white potatoes with green beans, Champagne vinegar, and an array of fresh herbs. Kalamata olives and cherry tomatoes add a wonderful juiciness that will keep you coming back for more.
Bread icon
Ingredients
Recipe yields 10 servings
1 lb small white potatoes
1 lb small red potatoes
1/4 cup white wine
1/2 lb French green beans
3 Tbsp Champagne vinegar
1/2 tsp Dijon mustard (gluten free if needed)
1/2 tsp black pepper
6 Tbsp olive oil
1/2 cup capers, rinsed and drained
1 cup halved cherry tomatoes
1 small red onion, finely chopped
2 Tbsp pitted Kalamata olives
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh thyme
Play icon
Directions
Step 1

In a large pot of boiling water add white and red potatoes and cook for 20 to 30 minutes, or until fork-tender but not mushy. Drain and cut into quarters. Place in a large bowl. Toss gently with the wine and set aside.

Step 2

Bring another pot of water to a boil. Boil the green beans for 3 to 5 minutes, or until just tender. Drain and immerse in ice water to stop the cooking process. Drain again and set aside.

Step 3

In a small bowl, combine the vinegar, mustard and black pepper. Add the olive oil and whisk to combine. Add the vinaigrette to the potatoes.

Step 4

Add the green beans, capers, tomatoes, onion, olives and fresh herbs to the potatoes. Season with additional black pepper to taste. Toss.

Step 5

Serve cold or at room temperature.

Prep Time: 75 minutes
Servings: 10
Calories: 179
Make this for: Heart Healthy
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
FREE Healthy Cookbook
When You Sign Up!
Cookbook

Be the first to receive
NEW healthy recipes. FREE!

Play icon
Nutrition facts
Serving Size: 3/4 cup
Per serving:
calories:179
total fat:9g
sat fat:2g
cholesterol:0mg
sodium:139mg
total carb:22g
fibers:3g
proteins:3g

You might also like

Review for Gluten Free Summer Salad

account
account
Toni Donina
I call this a French potato salad because the blend of fresh tomatoes, potatoes and green beans reminds me of lunch at sidewalk cafe in Paris. Make sure to add the white wine dressing.

Welcome to Health eCooks™! We cook your favorite foods healthier!

Health eCooks™ showcases hundreds of chef-tested and dietitian-reviewed recipes that are as nutritious as they are delicious. A subsidiary of Baldwin Publishing, Inc., our healthy recipes have been viewed by millions of people on over 900 health websites and in 450,000 healthy cookbooks. Our goal is to inspire you with recipes that aren’t just good for you—they taste good, too!

Who are we?

We are professional chefs, registered dietitians and food editors and for more than two decades we’ve created healthy recipes and how-to-cook videos. We’ve published nearly half a million healthy cookbooks for the medical brands Americans trust with their lives.

Chef-tested recipes

| Every recipe has been tested (and tasted!) by professional chefs in our Health eCooks™ test kitchen.

Dietitian-reviewed recipes

| All recipes carry a stamp of approval by registered dietitians who ensure they adhere to rigorous health and medical standards.

We make it easy so you can cook it healthy!

Recipe Reviews
Reviews for  Summer Salad
account
account
Toni Donina
I call this a French potato salad because the blend of fresh tomatoes, potatoes and green beans reminds me of lunch at sidewalk cafe in Paris. Make sure to add the white wine dressing.

Leave a Reply

Your email address will not be published. Required fields are marked *

Gluten Free Summer Salad Recipe

Ingredients
Recipe yields 10 servings
1 lb small white potatoes
1 lb small red potatoes
1/4 cup white wine
1/2 lb French green beans
3 Tbsp Champagne vinegar
1/2 tsp Dijon mustard (gluten free if needed)
1/2 tsp black pepper
6 Tbsp olive oil
1/2 cup capers, rinsed and drained
1 cup halved cherry tomatoes
1 small red onion, finely chopped
2 Tbsp pitted Kalamata olives
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh thyme
Directions
Step 1

In a large pot of boiling water add white and red potatoes and cook for 20 to 30 minutes, or until fork-tender but not mushy. Drain and cut into quarters. Place in a large bowl. Toss gently with the wine and set aside.

Step 2

Bring another pot of water to a boil. Boil the green beans for 3 to 5 minutes, or until just tender. Drain and immerse in ice water to stop the cooking process. Drain again and set aside.

Step 3

In a small bowl, combine the vinegar, mustard and black pepper. Add the olive oil and whisk to combine. Add the vinaigrette to the potatoes.

Step 4

Add the green beans, capers, tomatoes, onion, olives and fresh herbs to the potatoes. Season with additional black pepper to taste. Toss.

Step 5

Serve cold or at room temperature.

Share to Email

    Hungry & Healthy Blog

    See All Recipes

    Hungry & Healthy Blog