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French-Style Potato and Green Bean Salad 

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A classic French-style potato and green bean salad with a tangy vinaigrette, hard-boiled eggs, olives, and fresh herbs, perfect for summer gatherings or as a light meal.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 servings
  • Category: Salad
  • Method: Boiled
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

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

Instructions

  1. To make the hard-boiled eggs, add eggs to a saucepan and cover with water by 1 inch. Bring to a boil, then boil for 1 minute. Remove from heat, cover, and let sit for 10 minutes. Cool under running cold water, peel, and slice into quarters.
  2. For the potatoes and green beans, slice the potatoes and place them in a pot with 1 inch of water, adding 1 tbsp salt. Bring to a boil, then simmer for 12 minutes until tender. Add green beans and cook for 2-3 minutes. Drain and transfer to ice water.
  3. To make the vinaigrette, combine olive oil, lemon juice, vinegar, garlic, mustard, capers, chopped olives, salt, and pepper in a jar. Shake to combine.
  4. In a large bowl, combine the herbs (parsley and chives) with half the vinaigrette. Add the cooked potatoes, green beans, and olives. Toss gently to combine.
  5. Top the salad with egg quarters and drizzle with the remaining vinaigrette. Taste and adjust seasoning as needed.
  6. Serve at room temperature or chilled. For best flavor, refrigerate for up to 24 hours before serving.

Notes

  • For variations, add tarragon or dill for a different herb flavor.
  • For a vegan version, omit the eggs and add roasted vegetables like zucchini, bell peppers, or tomatoes.
  • For spiciness, add a pinch of red pepper flakes or drizzle hot sauce before serving.
  • If you don’t like olives, substitute them with capers, roasted red peppers, or cherry tomatoes.
  • To prevent excess water, chill the potatoes and beans quickly after cooking, and salt cucumbers before adding them.

Nutrition

Find it online: https://cheftinaskitchen.com/french-style-potato-and-green-bean-salad-3/