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
Scale
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
