French-Style Potato and Green Bean Salad 

Why You’ll Love This Recipe

This salad is fresh, light, and satisfying. The creamy potatoes, tender green beans, and bright vinaigrette create a perfect balance of flavors. The eggs, olives, and fresh herbs add depth and richness, making it a delicious side dish or light meal. It’s an easy-to-make salad that can be prepared ahead of time, making it ideal for picnics, barbecues, or any summer gathering.

Ingredients

For the Salad:

• 2 hard-boiled eggs (see instructions below)

• 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, 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

Step 1: Make the Hard-Boiled Eggs

1. Add eggs to a saucepan and cover them with water by 1 inch.

2. Bring the water to a rapid boil, then boil for 1 minute.

3. Remove the saucepan from heat, cover, and let the eggs sit for 10 minutes.

4. Carefully remove the eggs from the water, rinse them under cold water, and once cooled, peel the eggs under running cool water.

5. Slice the eggs into quarters and set aside.

Step 2: Cook the Potatoes and Green Beans

1. Slice the potatoes in half (or quarters if large) and place them in a large pot.

2. Cover with water by 1 inch, add 1 tbsp salt, and bring to a boil over medium-high heat.

3. Once the water is boiling, reduce the heat to medium and simmer for 12 minutes until the potatoes are tender but still firm.

4. Add the green beans and cook for an additional 2-3 minutes, until they are tender yet crisp.

5. Drain immediately and transfer the potatoes and beans into a large bowl of ice-cold water to stop the cooking process and preserve the bright green color of the beans.

Step 3: Make the Vinaigrette

1. In a jar, combine the olive oil, lemon juice, vinegar, minced garlic, Dijon mustard, chopped capers, chopped olives, salt, and black pepper.

2. Shake well to combine and set aside.

Step 4: Assemble the Salad

1. In a large serving bowl, add the chopped herbs (parsley and chives) and mix them with about half of the vinaigrette.

2. Add the cooked potatoes, green beans, and olives to the bowl, and toss gently to combine.

3. Top the salad with the egg quarters and drizzle the remaining vinaigrette over the salad. You can use all of the remaining dressing or less, depending on your preference.

4. Taste and season with extra salt and pepper if needed.

Step 5: Serve

The salad tastes great at room temperature or chilled. For the best flavor, allow it to sit for at least 30 minutes before serving, or refrigerate it for up to 24 hours. It gets even better as it soaks up the flavors of the dressing.

Servings and Timing

• Servings: 4-6

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

Variations

• Herb Variations: You can add fresh tarragon or dill for a different flavor profile.

• Vegetarian Version: Skip the eggs and add roasted vegetables such as zucchini, bell peppers, or tomatoes for added flavor.

• Vegan Version: Omit the eggs and swap the mayonnaise-based dressing for a vegan-friendly version using avocado or tahini.

Storage/Reheating

• Storage: This salad stores well in the refrigerator for up to 3 days. Make sure to keep it in an airtight container, and be aware that the cucumbers and potatoes may release some moisture over time.

• Reheating: This salad is best served chilled or at room temperature, so there’s no need to reheat it.

FAQs

1. Can I make this salad ahead of time?

Yes, this salad is perfect for making ahead. The flavors actually improve as they sit in the fridge, so feel free to prepare it a day in advance.

2. Can I use a different type of potato?

Yes, you can use any type of waxy potatoes like Yukon Gold, which hold their shape better than starchy varieties like Russets.

3. Can I use a different type of vinegar for the dressing?

Yes, you can substitute white wine vinegar with apple cider vinegar, red wine vinegar, or even rice vinegar for a slightly different flavor.

4. How can I make this salad spicier?

For a spicier kick, add a pinch of red pepper flakes or drizzle some hot sauce over the salad before serving.

5. Can I make this salad without olives?

Yes, if you’re not a fan of olives, you can omit them or replace them with capers, roasted red peppers, or a few cherry tomatoes.

6. How do I prevent the salad from getting watery?

To prevent excess water from being released, make sure to chill the potatoes and green beans quickly after cooking. You can also salt the cucumbers and let them sit for a few minutes to draw out moisture before adding them to the salad.

7. Can I use canned beans instead of dried?

Yes, canned black beans are perfectly fine to use. Just make sure to drain and rinse them well before adding to the salad.

8. Can I skip the eggs?

Yes, the eggs are optional. You can add more beans or roasted veggies as a substitute.

9. How long will the salad last in the fridge?

This salad will last for up to 3 days in the fridge. The potatoes and beans will absorb the dressing, making it even more flavorful the next day.

10. Can I add protein to this salad?

Yes, grilled chicken, tuna, or even bacon would be great additions to make this a heartier meal.

Conclusion

This French-Style Potato and Green Bean Salad is a deliciously light and refreshing dish that’s perfect for any occasion. With tender potatoes, crisp green beans, hard-boiled eggs, and a tangy vinaigrette, it’s a crowd-pleasing side dish that pairs well with grilled meats, seafood, or even as a stand-alone light meal. Make it ahead for a quick, flavorful addition to your next gathering!

Print