French-Style Potato and Green Bean Salad Recipe
Introduction
This French-Style Potato and Green Bean Salad is a vibrant and flavorful dish perfect for any season. Combining tender potatoes, crisp green beans, and a zesty vinaigrette, it’s a refreshing take on a classic French recipe. Topped with hard-boiled eggs and fresh herbs, it makes a delightful side or light meal.
Ingredients
- 2 eggs, hard-boiled
- 2 lbs (900g) new potatoes, scrubbed and halved
- 1 tbsp salt
- 1 lb (450g) green beans, trimmed and cut into thirds
- 12 black olives (dry cured)
- 4-5 sprigs fresh flat parsley, stemmed and chopped
- 4-5 sprigs chives, chopped
- For the vinaigrette:
- 1/3 cup (75ml) extra virgin olive oil
- 2 tbsp (30ml) lemon juice
- 2 tbsp (30ml) white wine vinegar
- 2 garlic cloves, minced
- 2 tsp Dijon mustard
- 1 tbsp chopped capers
- 1 tbsp chopped black olives (dry cured)
- ½ tsp salt
- ½ tsp freshly ground black pepper
Instructions
- Step 1: Make the hard-boiled eggs. Place eggs in a saucepan and cover with water by about 1 inch. Bring to a rapid boil and boil for 1 minute. Remove from heat, cover, and let rest for 10 minutes. Drain and rinse under cold water. Peel the eggs under running cool water and slice into quarters.
- Step 2: Prepare the potatoes and green beans. Slice potatoes in half (or quarters if large). Place them in a large pot and cover with water by 1 inch. Add 1 tablespoon salt. Bring to a boil over medium-high heat, then reduce to medium and simmer 12 minutes until potatoes are tender but not fully cooked. Add green beans and boil 2-3 more minutes until beans are crisp-tender and potatoes can be pierced easily. Drain immediately and transfer to a large bowl of ice-cold water to stop cooking and preserve color.
- Step 3: Make the vinaigrette. In a jar, combine olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, chopped capers, chopped black olives, salt, and pepper. Shake well to mix.
- Step 4: Assemble the salad. In a serving bowl, toss the chopped parsley and chives with about half the vinaigrette. Add drained potatoes, green beans, and olives, tossing gently to combine. Arrange egg quarters on top and drizzle with remaining vinaigrette. Adjust seasoning if needed.
- Step 5: Let the salad rest for at least 24 hours to enhance the flavors. Serve cold or at room temperature and enjoy!
Tips & Variations
- Use fingerling or baby potatoes for a more delicate texture and quicker cooking time.
- Substitute fresh green beans with blanched snap peas for a sweeter crunch.
- Add a handful of toasted almonds or walnuts for extra texture and flavor.
- For a vegan version, omit the eggs and use a mustard vinaigrette without honey if included.
- Make the salad a day ahead to let the flavors meld beautifully.
Storage
Store the salad covered in the refrigerator for up to 3 days. The flavors intensify after a day, making it even tastier. Before serving, you can let it come to room temperature or enjoy it chilled straight from the fridge. If the salad seems dry, add a little extra olive oil or lemon juice and toss gently.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the hard-boiled eggs ahead of time?
Yes, you can hard-boil and peel the eggs up to two days ahead. Keep them refrigerated in an airtight container until ready to use.
What if I can’t find dry cured black olives?
You can use other varieties of black olives, but dry cured olives provide a richer, more intense flavor. If unavailable, choose good-quality Kalamata or Castelvetrano olives and chop them finely for the vinaigrette.
Print
French-Style Potato and Green Bean Salad Recipe
- Total Time: 40 minutes
- Yield: 4 to 6 servings 1x
Description
A classic French-style potato and green bean salad featuring tender new potatoes, crisp green beans, and hard-boiled eggs, all tossed in a zesty lemon and Dijon mustard vinaigrette with olives, capers, and fresh herbs. This vibrant salad is perfect as a light lunch or a flavorful side dish.
Ingredients
Salad Ingredients
- 2 eggs, hard-boiled
- 2 lbs (900g) new potatoes, scrubbed and halved
- 1 tbsp salt
- 1 lb (450g) green beans, trimmed and cut into thirds
- 12 black olives (dry cured)
- 4–5 sprigs fresh flat parsley, stemmed and chopped
- 4–5 sprigs chives, chopped
Vinaigrette
- 1/3 cup (75ml) Extra Virgin Olive Oil
- 2 tbsp (30ml) lemon juice
- 2 tbsp (30ml) white wine vinegar
- 2 garlic cloves, minced
- 2 tsp Dijon mustard
- 1 tbsp chopped capers
- 1 tbsp chopped black olives (dry cured)
- ½ tsp salt
- ½ tsp freshly ground black pepper
Instructions
- Cook the hard-boiled eggs: Place the eggs in a saucepan and cover with water by about one inch. Bring the water to a rapid boil and boil for 1 minute. Remove the saucepan from heat, cover, and let the eggs sit for 10 minutes. Then carefully remove the eggs, rinse under cold running water to cool, peel them, and slice into quarters.
- Prepare the potatoes and green beans: Cut the small new potatoes in halves or quarters if larger. Place them in a large pot and cover with water by about one inch. Add 1 tablespoon of salt. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer for approximately 12 minutes until the potatoes are tender but not fully cooked. Add the trimmed and cut green beans and boil together for another 2-3 minutes until the beans are crisp-tender and a knife pokes easily through the potatoes. Drain everything immediately into a colander and transfer into a large bowl of ice-cold water to stop cooking and retain the vibrant green color of the beans.
- Make the vinaigrette: In a jar, combine extra virgin olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, chopped capers, chopped black olives, salt, and freshly ground black pepper. Shake well until fully combined.
- Assemble the salad: In a serving bowl, toss the chopped parsley and chives with about half of the vinaigrette. Add the drained potatoes, green beans, and whole black olives and toss gently to coat evenly. Arrange the egg quarters on top and drizzle over the remaining vinaigrette dressing according to taste. Adjust seasoning if needed.
- Rest and serve: The salad improves after resting for 24 hours as flavors meld. Serve the salad chilled or at room temperature.
Notes
- Use new potatoes for best texture and flavor; avoid waxy or starchy varieties.
- Be careful not to overcook potatoes and beans to maintain a crisp texture.
- The salad is delicious when served chilled but can also be enjoyed at room temperature.
- For a vegan version, omit the eggs or substitute with marinated tofu or additional olives.
- Preparing the salad a day ahead enhances the flavor as it allows the vinaigrette to soak into the ingredients.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: French
Keywords: French potato salad, green bean salad, lemon vinaigrette, new potatoes, healthy salad, French cuisine, side dish, summer salad
