Why You’ll Love This Recipe
I absolutely love how this French-Style Potato and Green Bean Salad blends the freshness of vegetables with the richness of a tangy vinaigrette. The potatoes are tender but firm, the green beans stay crisp, and the hard-boiled eggs add a creamy texture. The homemade vinaigrette with garlic, Dijon mustard, lemon juice, and capers gives it a zesty punch that brings everything together. It’s simple to prepare, and it tastes even better the next day as the flavors meld. This salad is a wonderful addition to any meal and works perfectly as a side dish for a variety of occasions.
Ingredients
For the salad:
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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Make the Hard-Boiled Eggs: Add the eggs to a saucepan and cover with water by about 1 inch. Bring to a rapid boil. Once the water is boiling, boil for 1 minute, then remove from heat. Cover and let the eggs sit for 10 minutes. Afterward, rinse the eggs under cold water. Once cooled, peel the eggs under running water and slice them into quarters.
Cook the Potatoes and Green Beans: Slice the potatoes in half (or quarters if they are larger). Place the potatoes in a large pot and cover them with 1 inch of water. Add 1 tbsp of salt and bring the water to a boil over medium-high heat. Once the water is boiling, reduce the heat to medium and simmer for about 12 minutes until the potatoes are tender but not completely cooked. Add the green beans to the pot and continue to cook for 2-3 more minutes, until the beans are crisp-tender and you can easily pierce a knife into the potatoes. Drain the potatoes and beans, and immediately transfer them into a large bowl of ice-cold water to stop the cooking process and keep the beans bright green.
Make the Vinaigrette: In a jar, combine the olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, chopped capers, chopped black olives, salt, and black pepper. Shake well to combine the dressing.
Assemble the Salad: In a large serving bowl, combine the herbs (parsley and chives) and mix them with half of the vinaigrette. Add the cooked potatoes, green beans, and black olives to the bowl and toss gently to combine. Top with the quartered hard-boiled eggs and drizzle the remaining vinaigrette over the salad (you may choose to use all or some of the dressing). Season to taste with salt and pepper.
Serve: This salad can be served immediately, but it tastes even better after resting for a few hours, allowing the flavors to meld. It can be served at room temperature or chilled.
Servings and Timing
Servings: 4-6 servings
Prep time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Variations
Add Protein: To make this salad more filling, you can add grilled chicken or tuna, which pairs wonderfully with the tangy vinaigrette.
Use Different Potatoes: While new potatoes work best in this recipe for their waxy texture, you can substitute with Yukon Gold or red potatoes if needed.
Vegan Version: Omit the eggs and use a plant-based yogurt or tahini dressing for a dairy-free version.
Storage/Reheating
This salad can be stored in an airtight container in the fridge for up to 2 days. The flavors will continue to develop, making it even more delicious the next day.
It’s best served cold or at room temperature, but I wouldn’t recommend reheating it as the texture of the potatoes and green beans will change.
FAQs
Can I make this salad ahead of time?
Yes! This salad is perfect for making ahead. In fact, it’s even better after a few hours or overnight when the flavors have time to meld together.
Can I use frozen green beans instead of fresh?
Fresh green beans will give the best texture and flavor, but if frozen is all you have, you can use them. Just be sure to thaw and drain them properly to avoid excess moisture in the salad.
Can I substitute the Dijon mustard in the vinaigrette?
If you don’t have Dijon mustard, you can use yellow mustard or even a touch of whole grain mustard for a slightly different flavor.
Can I use a different type of vinegar for the vinaigrette?
Yes, you can substitute the white wine vinegar with apple cider vinegar or red wine vinegar for a different tangy flavor.
Can I skip the capers and olives in the dressing?
If you’re not a fan of capers or olives, you can skip them. However, they add a great depth of flavor, so I’d suggest finding an alternative, like a small amount of pickled onions, if you’re looking for something similar.
Conclusion
This French-Style Potato and Green Bean Salad is a timeless classic that’s light, flavorful, and perfect for any occasion. The combination of tender potatoes, crisp green beans, and the tangy vinaigrette makes this salad a crowd-pleaser. It’s easy to make, packed with vibrant flavors, and can be made ahead for added convenience. Whether served at a casual BBQ or as a side to a family dinner, this salad will always be a hit!
PrintFrench-Style Potato and Green Bean Salad
A classic French-style potato and green bean salad with tender potatoes, crisp green beans, hard-boiled eggs, and a tangy, zesty vinaigrette made with Dijon mustard, capers, and olives.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Salad
- Method: Boil
- Cuisine: French
- Diet: Vegetarian
Ingredients
2 eggs, hard-boiled
2 lbs (900g) new potatoes, scrubbed and halved
1 tbsp salt (for cooking potatoes)
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
1/3 cup (75ml) extra virgin olive oil (for vinaigrette)
2 tbsp (30ml) lemon juice (for vinaigrette)
2 tbsp (30ml) white wine vinegar (for vinaigrette)
2 garlic cloves, minced (for vinaigrette)
2 tsp Dijon mustard (for vinaigrette)
1 tbsp chopped capers (for vinaigrette)
1 tbsp chopped black olives (dry cured) (for vinaigrette)
½ tsp salt (for vinaigrette)
½ tsp freshly ground black pepper (for vinaigrette)
Instructions
- Place the eggs in a saucepan, cover with water by about 1 inch, and bring to a rapid boil. Once boiling, cook for 1 minute, then remove from heat. Cover and let sit for 10 minutes. Rinse under cold water and peel. Slice into quarters.
- Slice the potatoes in half (or quarters if larger). In a large pot, add potatoes, cover with water, and bring to a boil over medium-high heat. Once boiling, add 1 tbsp salt, reduce heat, and simmer for 12 minutes. Add the green beans to the pot and cook for an additional 2-3 minutes until both are tender but firm. Drain and immediately place in a bowl of ice-cold water to stop the cooking process.
- In a jar, combine olive oil, lemon juice, white wine vinegar, garlic, Dijon mustard, chopped capers, chopped olives, salt, and black pepper. Shake well until emulsified.
- In a large bowl, combine the fresh parsley, chives, cooked potatoes, green beans, and black olives. Toss gently with half of the vinaigrette.
- Top the salad with the quartered hard-boiled eggs and drizzle with the remaining vinaigrette. Season to taste with additional salt and pepper. Serve immediately or chill for a few hours to let the flavors meld.
Notes
- Add grilled chicken or tuna for extra protein.
- You can substitute new potatoes with Yukon Gold or red potatoes if preferred.
- For a vegan option, omit the eggs and use a plant-based yogurt or tahini dressing.
- This salad is perfect for making ahead, as the flavors improve after resting.
- If using frozen green beans, ensure they are properly thawed and drained before adding to the salad.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 80mg