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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 tender potatoes, crisp green beans, hard-boiled eggs, and a tangy, zesty vinaigrette made with Dijon mustard, capers, and olives.

  • Author: Tina
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. In a large bowl, combine the fresh parsley, chives, cooked potatoes, green beans, and black olives. Toss gently with half of the vinaigrette.
  5. 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

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