Print

French-Style Potato and Green Bean Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

  • Author: Tina
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://cheftinaskitchen.com/french-style-potato-and-green-bean-salad-2/