Potato Noodle and Green Bean Salad with Chive-Dijon Vinaigrette

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Potato Noodle and Green Bean Salad with Chive-Dijon Vinaigrette

I’ve been eating a lot of potatoes lately. I’ve been cubing them and roasting them, seasoned with a little garlic powder, oregano and generous amounts of salt and pepper.

I guess you could say I’m on a potato kick.

After all the chopping and cubing, I finally said – enough, time to spiralize!

Potato Noodle and Green Bean Salad with Chive-Dijon Vinaigrette

Okay, I didn’t exactly say that aloud, but it’s exactly what I thought, so I set out to create a spiralized potato recipe.

Typically, I remove the skin from potatoes before I spiralize them (unless I’m making fries), but I kept them on here, for texture, flavor and color.

When you spiralize potatoes, you get more bang for your buck in terms of servings. When you cubed a potato, it typically can only serve about 2 people (and those are small portions!) When you spiralize one large potato, it yields enough noodles to serve 3-4 people with this pasta salad.

Potato Noodle and Green Bean Salad with Chive-Dijon Vinaigrette

Plus, eating cubed potatoes is predictable. 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.

While you cook the potato noodles, the flavors in the salt, pepper and garlic powder infuse the noodles and offer even more savory taste in each bite. If you’re just using cubed potatoes, you can’t get that type of depth of flavor – there’s not enough surface area!

Potato Noodle and Green Bean Salad with Chive-Dijon Vinaigrette

Now, for the vinaigrette. Typically, potato and green bean pasta salads are served with a fresh dijon vinaigrette. I took it up a notch and used chopped chives for a fresh, earthy and mild onion or leek-like flavor. They also look pretty when mixed in together with the potato noodles and green beans.

Might I add, chives are loaded with nutritional perks, such as Vitamin E and C, anti-inflammatory flavonoids and beta-carotene (hello clear skin!)

Potato Noodle and Green Bean Salad with Chive-Dijon Vinaigrette

Inspiralize this traditional pasta salad with today’s recipe.

What’s your favorite potato casserole you’d like to see Inspiralized next?

Nutritional Information & Recipe


Potato Noodle and Green Bean Salad with Chive-Dijon Vinaigrette

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 -6


  • 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


  • 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.
  • While waiting for the water to boil, whisk all ingredients for the vinaigrette together and set aside in the refrigerator.
  • 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.
  • 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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how does potato feel like in terms of texture? is it like pasta?
Nancy says:
Hi, Ali. Recipe looks yummy! Do you recommend any particular type of potato for this recipe? And how large is "large" for the potato? Thanks for another recipe I can;t wait to try!
I love russet potatoes, but you can use other varieties - large is usually 350g+!
I love the idea to add vinaigrette dressing to this recipe. Normally I just sauté everything with olive oil, salt and pepper. I think it must taste my better with vinaigrette too. I'll looking forward to trying this recipe ;-)
jesusan says:
I love how creative you are, Ali. Your recipes are very appealing. I really like the idea of doing potatoes this way, and of having the usual sides combined into one dish. Looking forward to trying this.
Lydia says:
I am very happy that the nutritional information is provided! Thank you! I wonder if/hope that your recipes are part of the MyFitnessPal data base!
Melissa says:
Looked so good that I made it tonight. Loved it!!
Lee says:
I made this tonight and loved it! I used red potatoes from a friend's garden. The potato noodles got just a bit crispy in the pan. The dressing was light and flavorful. This just may become my go-to potato salad recipe. Thanks!
I'm so glad you liked it - great with red potatoes!
Lorna R. says:
Hmmm.. A potatoe caserole?? Maybe a spin on shepherds pie?? Just a thought. May b difficult and meaty (if choose to use meat) but if anyone could do it i know that you could Ali!!
I appreciate the faith! Thanks, Lorna - great suggestion!
Joanne says:
I think potato noodles might be my new favorite way to eat potatoes! Love how this is kind of a cross between potato salad and pasta salad..but with fresh delicious flavors!
Renee says:
Could one sub white turnips in place of potatoes? Or sweet potatoes? Thank you!!!!
Phillip says:
This was really pretty good. I would love for weights in recipes because our interpretations of large potatoes may not be the same and when first making something, it is helpful. But the flavors were good.
cathspeaks says:
@hannahlydiawellness and I made this last night, and it was delicious! We added grilled chicken and capers as we were hungry! Thanks for the recipe!
Happy to see you made this recipe work for you!!
Made this the other night and it was awesome. My green beans were looking pretty bad, so I had to toss them and I used oven roasted asparagus instead. It was delightful!
Nancy says:
Made this last night with baking potatoes- which required more time to cook thoroughly (about 12-14 minutes). Delicious! And since there were only 2 of us, I had leftovers which I intend to enjoy again today. I liked it served warm, but I am sure it is tasty cold as well.
Pat says:
Great way to use homegrown green beans now too. How about a healthier version of scalloped potatoes?
Hannah B says:
I made this last week and hub and I both gave it 5 stars! Next time I want to try adding a tiny bit of bacon. Also I want to try it as where I bake to a crisp the potato in the convection oven then trow in at the end.
Cheryl says:
just finished this! this is alive with flavour. I would do this again. yummy! Thank you!

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