Recipe description
July 3, 2026
Warm potato salad with green beans
A cozy warm potato salad that supports gentle digestion and fiber diversity.
88%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from potatoes and green beans.
- Includes polyphenol-rich vegetables and olive oil for plant diversity.
- Balanced with complex carbs, healthy fats, and plant-based protein.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
potato
4
piece
green beans
200
tablespoon
olive oil
2
tablespoon
salt
1
teaspoon
black pepper
0.5
teaspoon
fresh parsley
2
tablespoon
Instructions
1
Wash and cut the potatoes into bite-sized pieces.
2
Boil potatoes in salted water for about 10-15 minutes until tender.
3
Add green beans to the pot during the last 4 minutes of cooking.
4
Drain potatoes and green beans, then return to the pot.
5
Drizzle with olive oil, and season with salt and black pepper.
6
Gently toss the salad and garnish with chopped fresh parsley before serving.
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Nutrition
260 kcal
Calories
4 g
Protein
40 g
Carbohydrates
5 g
Fiber
3 g
Sugar
8 g
Fat
1 g
Saturated fat
0.4 g
Salt
FAQ
What makes this dish gut-friendly?
It combines fiber-rich potatoes and green beans; potatoes provide resistant starch, and green beans supply extra fiber and polyphenols that support gut bacteria as part of a balanced diet.
What is resistant starch and why is it good?
Resistant starch is a type of starch that isn’t digested in the small intestine; it feeds beneficial gut bacteria and supports regular digestion as part of a varied diet.
Is this dish suitable for vegan/vegetarian and gluten-free diets?
Yes—it's plant-based and naturally gluten-free, unless you add gluten-containing ingredients to the dressing. Check labels on any store-bought ingredients.
How should I store leftovers?
Cool quickly, refrigerate in an airtight container for 3–4 days; reheat until hot.
Can I prepare it ahead of time or serve it cold?
Yes—cook components in advance and reheat when needed, or chill and serve as a cold salad.
How can I adjust the fiber level or adapt it for sensitive digestion?
To increase fiber, add more beans or vegetables; for gentler digestion, start with smaller portions and increase fiber gradually.
What substitutions work for potatoes or green beans?
You can use other waxy potatoes (like new potatoes or Yukon Gold) and haricot verts or other green beans; adjust cooking times accordingly.
What dressing is recommended and can I substitute?
A simple olive oil dressing as in the recipe; you can add lemon juice, herbs, salt and pepper. If using store-bought dressings, check for gluten if needed.
How can I get the texture right (potatoes and beans)?
Cook potatoes until just tender and beans until crisp-tender; you can cook them together or separately to suit preference.
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