French-Style Potato and Green Bean Salad Recipe

Introduction

This French-Style Potato and Green Bean Salad is a vibrant, flavorful dish perfect for warm days or as a side to your favorite meal. Combining tender new potatoes, crisp green beans, and a zesty vinaigrette, it offers a delightful balance of textures and tastes. Hard-boiled eggs and olives add richness and a salty kick, making it a satisfying salad for any occasion.

Ingredients

• 2 eggs, hard-boiled
• 2lbs (900g) new potatoes, scrubbed and halved
• 1 tbsp salt
• 1lb (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

1. Step 1: Place eggs in a saucepan and cover with water by one inch. Bring to a rapid boil, then boil for 1 minute. Remove from heat, cover, and let rest for 10 minutes. Carefully remove eggs, rinse under cold water, peel under running cold water, and slice into quarters.
2. Step 2: Slice the small potatoes in half or quarters if larger. Put them in a large pot and cover with water by an inch. Add 1 tablespoon of salt and bring to a boil over medium-high heat. Reduce heat to medium and simmer for about 12 minutes until potatoes are nearly tender.
3. Step 3: Add the green beans to the pot and continue boiling for 2–3 minutes until beans are crisp and potatoes can be easily pierced with a knife. Drain immediately into a colander and transfer to a large bowl of ice-cold water to stop cooking and keep beans bright green.
4. Step 4: For the vinaigrette, combine olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, chopped capers, chopped black olives, salt, and pepper in a jar. Shake well to mix thoroughly.
5. Step 5: In a serving bowl, toss the chopped parsley and chives with half of the vinaigrette. Add the cooked potatoes, green beans, and whole black olives, tossing gently to combine. Arrange the quartered eggs on top and drizzle with the remaining vinaigrette. Season to taste if needed.
6. Step 6: For best flavor, let the salad rest for 24 hours to allow the dressing to soak in. Serve at room temperature or chilled.

Tips & Variations

• Use fingerling potatoes if new potatoes are unavailable; they provide a similar texture and flavor.
• Adding a splash of Dijon mustard to the salad directly can enhance its tanginess even further.
• Fresh herbs like tarragon or dill can be substituted or added for a different herbal note.
• For a vegetarian option, use capers and olives as the main salty accents without eggs.
• Prepare the salad a day ahead to deepen the flavors and save time on serving day.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors improve after resting, so refrigerating overnight is recommended. Reheat slightly to room temperature before serving or enjoy chilled. Avoid microwaving to preserve the texture of the potatoes and beans.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen green beans instead of fresh?

Fresh green beans are preferred for their crispness, but if using frozen, thaw and drain them well before adding to the salad to avoid extra moisture and sogginess.

How do I know when the potatoes are cooked properly?

The potatoes are ready when they are tender enough to be pierced easily with a knife but still hold their shape to avoid becoming mushy in the salad.

French-Style Potato and Green Bean Salad Recipe

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★★★★★

4.6 from 118 reviews

This French-Style Potato and Green Bean Salad is a vibrant and refreshing dish combining tender new potatoes, crisp green beans, and hard-boiled eggs with a tangy, flavorful vinaigrette of olive oil, lemon juice, garlic, capers, and Dijon mustard. It’s perfect for a light lunch or as a sophisticated side dish, with flavors that intensify when allowed to marinate overnight.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4–6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: French
• Diet: Gluten Free, Vegetarian

Ingredients

Scale 1x2x3x

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

1. Make the hard boiled eggs: Add eggs to a saucepan and cover with water by at least an inch. Bring water to a rapid boil, then boil for 1 minute. Remove the pan from heat, cover, and let eggs rest for 10 minutes. Carefully remove eggs, rinse under cold water until cool, peel under running water, and slice into quarters.
2. Cook potatoes and green beans: Slice new potatoes in half or quarters if large. Place in a large pot, cover with water by 1 inch, add 1 tbsp salt, and bring to a boil over medium-high heat. Reduce heat to medium and simmer for about 12 minutes until potatoes are tender but not fully cooked. Add green beans and boil for an additional 2-3 minutes until beans are crisp-tender and potatoes can be easily pierced with a knife. Immediately drain and transfer to a large bowl of ice-cold water to halt cooking and maintain bean color.
3. Prepare 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 vigorously until well combined and emulsified.
4. Assemble the salad: In a large serving bowl, toss the chopped parsley and chives with about half of the vinaigrette. Add the drained potatoes, green beans, and black olives; gently toss to coat evenly. Arrange the quartered eggs on top and drizzle with the remaining vinaigrette. Adjust seasoning to taste, adding more salt or pepper if needed.
5. Serve and store: The salad is best served at room temperature or cold. For enhanced flavor, refrigerate for at least 24 hours to allow the dressing to fully infuse the ingredients. Enjoy as a satisfying, light meal or a side dish.

Notes

• The ice bath for the green beans and potatoes is essential to stop cooking and keep the beans vibrant and crisp.
• Using dry-cured black olives adds a deep, complex flavor compared to regular brined olives.
• The salad improves in flavor after marinating overnight but can be served immediately if needed.
• Adjust the amount of dressing based on personal preference for moisture and tartness.
• This dish is naturally gluten-free and suitable for vegetarians.

Keywords: French potato salad, green bean salad, French-style salad, vinaigrette dressing, new potatoes, healthy salad, vegetarian salad