French-Style Potato and Green Bean Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
