Why You’ll Love This Recipe
I love this French-Style Potato and Green Bean Salad because it’s light, but still incredibly satisfying. The balance of textures is fantastic, with the creaminess of the potatoes, the snap of the green beans, and the richness of the eggs. The tangy, savory vinaigrette brings everything together beautifully. I also appreciate that this salad improves after sitting for a while, allowing the flavors to really soak in. It’s a great make-ahead dish that gets even better the next day!
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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Make the hard-boiled eggs: Place the eggs in a saucepan and cover with water by 1 inch. Bring the water to a rapid boil, and once it boils, remove it from the heat. Cover the pan and let it sit for 10 minutes. Once the eggs are done, rinse them under cold water. Peel and slice them into quarters.
Cook the potatoes and green beans: Slice the small potatoes in half (or in quarters if they are larger). Place them in a large pot and cover with 1 inch of water. Add 1 tbsp salt and bring the water to a boil over medium-high heat. Once the water boils, reduce the heat to medium and simmer the potatoes for about 12 minutes until they are tender but not fully cooked. Add the green beans and continue to cook for another 2-3 minutes, until the beans are crisp-tender. Drain immediately into a colander and transfer to a large bowl of ice-cold water to stop the cooking process and preserve the green beans’ bright color.
Make the vinaigrette: In a jar, combine the olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, capers, chopped olives, salt, and pepper. Shake well to combine.
Assemble the salad: In a large serving bowl, combine the parsley and chives with about half of the vinaigrette. Add the cooked potatoes, green beans, and olives, and toss everything together. Top the salad with the egg quarters and drizzle the remaining vinaigrette over the top. You can adjust the amount of vinaigrette to your taste. Season with additional salt and pepper if needed.
Serve: This salad is best when it sits for at least 10-15 minutes to let the flavors come together, but it also gets better after 24 hours in the fridge. Serve at room temperature or cold.
Servings and Timing
Servings: 4-6
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Variations
You can substitute the hard-boiled eggs with a plant-based egg alternative if you’re making this vegan.
Swap out the green beans for another vegetable, such as blanched asparagus or peas, if you prefer.
Add a handful of arugula or spinach for an extra boost of greens and flavor.
Use Kalamata olives or green olives if you prefer a different type of olive.
Storage/Reheating
This salad can be stored in an airtight container in the fridge for up to 3 days. It actually improves in flavor after sitting for a day, as the ingredients soak up the vinaigrette. However, avoid storing the eggs in the salad for too long to maintain their freshness.
FAQs
Can I make this salad ahead of time?
Yes! This salad is even better the next day as it allows the flavors to meld together. Just keep it refrigerated and bring it to room temperature before serving if preferred.
Can I use other types of potatoes?
Absolutely! While new potatoes work best for this salad, you can substitute with other waxy potatoes like red potatoes, which hold their shape well.
What can I substitute for Dijon mustard in the vinaigrette?
If you don’t have Dijon mustard, you can substitute with whole grain mustard or regular yellow mustard, though the flavor will be a little milder.
Can I make this salad without olives?
If you’re not a fan of olives, you can omit them, or substitute them with capers, sun-dried tomatoes, or a handful of toasted nuts for added texture.
How do I keep the green beans from getting mushy?
The trick is to stop the cooking process as soon as the green beans are crisp-tender. This can be done by immediately transferring them to ice-cold water after cooking to retain their color and crunch.
Conclusion
This French-Style Potato and Green Bean Salad is a fantastic, flavorful dish that’s perfect for warm weather or as a side to your favorite main course. The combination of tender potatoes, fresh green beans, and the tangy vinaigrette makes it both satisfying and refreshing. With a few simple ingredients and a bit of time, this salad will quickly become a go-to favorite in your recipe rotation!
PrintFrench-Style Potato and Green Bean Salad
This French-Style Potato and Green Bean Salad is a flavorful and satisfying dish made with tender potatoes, crisp green beans, hard-boiled eggs, and a tangy vinaigrette. It’s perfect for warm weather or as a side to any meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: French
- Diet: Vegetarian
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
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
- To make hard-boiled eggs, place eggs in a saucepan, cover with water by 1 inch, bring to a boil, then remove from heat and let sit for 10 minutes. Rinse under cold water, peel, and slice into quarters.
- For potatoes and green beans, slice potatoes in half (or quarters for larger ones). In a large pot, cover potatoes with 1 inch of water, add salt, and bring to a boil. Simmer potatoes for 12 minutes, then add green beans and cook for 2-3 minutes. Drain and transfer to ice-cold water to stop cooking.
- For the vinaigrette, combine olive oil, lemon juice, white wine vinegar, garlic, Dijon mustard, capers, chopped olives, salt, and pepper in a jar. Shake well to combine.
- In a large bowl, toss parsley and chives with half the vinaigrette. Add potatoes, green beans, and olives, then toss everything together. Top with egg quarters and drizzle with remaining vinaigrette. Adjust seasoning if needed.
- Let the salad sit for 10-15 minutes before serving, or refrigerate for up to 24 hours to allow the flavors to meld together. Serve at room temperature or cold.
Notes
- This salad improves in flavor after sitting for a day, making it perfect for meal prep.
- Substitute other waxy potatoes like red potatoes if new potatoes are unavailable.
- To make it vegan, omit the eggs or replace them with a plant-based egg alternative.
- For a different flavor, use Kalamata olives or green olives.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 60mg