If you are craving a salad that bursts with vibrant flavors and fresh textures, this French-Style Potato and Green Bean Salad Recipe is exactly what you need. It elegantly combines tender new potatoes, crisp green beans, briny olives, and fragrant herbs, all brought together with a zesty homemade vinaigrette that sings with garlic, lemon, and mustard. Each bite offers a comforting yet lively experience, making it a perfect side or even a light main dish that feels like a charming little taste of France right on your plate.
Ingredients You’ll Need
Gathering the ingredients for this French-Style Potato and Green Bean Salad Recipe is refreshingly simple. Each component plays a vital role in creating the perfect harmony of flavors and textures, from the soft potatoes to the tangy vinaigrette that ties everything together.
- 2 eggs, hard-boiled: Adds a creamy, protein-rich element that balances the salad’s fresh vegetables.
- 2lbs (900g) new potatoes, scrubbed and halved: Their tender, waxy texture holds up beautifully when boiled, providing a hearty base.
- 1 tbsp salt: Essential for seasoning the potato water to ensure every bite is flavorful.
- 1lb (450g) green beans, trimmed and cut into thirds: Offers a satisfying crunch and bright color contrast that enlivens the dish.
- 12 black olives (dry cured): Introduce a rich, slightly tangy punch that complements the dressing perfectly.
- 4-5 sprigs fresh flat parsley, stemmed and chopped: Brings fresh herbaceous notes that brighten each forkful.
- 4-5 sprigs chives, chopped: Adds subtle oniony flavor without overpowering the salad.
- 1/3 cup (75ml) Extra Virgin Olive Oil: The foundation of the vinaigrette, lending smoothness and fruity depth.
- 2 tbsp (30ml) lemon juice: Offers zesty brightness that cuts through the richness.
- 2 tbsp (30ml) white wine vinegar: A necessary acidic component to balance the dish.
- 2 garlic cloves, minced: Provides aromatic warmth that elevates the salad’s savory profile.
- 2 tsp Dijon mustard: Brings a subtle kick and emulsifying power to the dressing.
- 1 tbsp chopped capers: Injects bursts of salty, tangy flavor that pair beautifully with the olives.
- 1 tbsp chopped black olives (dry cured): Adds further dimension and texture within the salad itself.
- ½ tsp salt: For seasoning the finished salad just right.
- ½ tsp freshly ground black pepper: Gives a gentle heat and depth to the flavorful medley.
How to Make French-Style Potato and Green Bean Salad Recipe
Step 1: Prepare the Hard-Boiled Eggs
Start by gently boiling the eggs to creamy perfection. Place them in a saucepan, cover with cold water, and bring to a boil for exactly one minute. Then remove the heat, cover, and let the eggs sit for 10 minutes. This method ensures the yolks will be tender without any greenish ring. Once cooled under cold running water, peel and slice them to set aside for the final plating.
Step 2: Cook Potatoes and Green Beans
While the eggs cool, halve or quarter your new potatoes depending on their size. Boil them in salted water for about 12 minutes until they are just tender but not mushy. In the last few minutes, add the trimmed green beans to blanch them until bright green and crisp-tender. Drain everything carefully and shock the vegetables in ice water to halt the cooking and preserve that gorgeous color.
Step 3: Whip Up the Vinaigrette
Combine the extra virgin olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, chopped capers, and olives in a jar. Give it a good shake to emulsify the dressing, blending those vibrant acidic and savory notes into a silky vinaigrette that will coat the vegetables beautifully. This step is crucial as it delivers the bright, bold character that makes this salad unforgettable.
Step 4: Toss and Assemble Your Salad
In a large mixing bowl, toss the finely chopped flat parsley and chives with half of the vinaigrette. Then gently fold in the cooled potatoes, green beans, and whole black olives. This method allows the herbs and dressing to marry the vegetables intimately. Transfer the salad onto your serving plate, artfully arrange the sliced eggs on top, drizzle the remaining dressing, and finish with a dash of salt and freshly ground black pepper to taste.
How to Serve French-Style Potato and Green Bean Salad Recipe
Garnishes
For an added touch, sprinkle the salad with freshly chopped flat parsley or chives, or even a few extra capers for bursts of sharpness. A light dusting of cracked black pepper enhances the rustic appeal and invites your guests to dig in.
Side Dishes
This salad pairs beautifully alongside roasted chicken or grilled fish, making it an excellent accompaniment for any meal. Its bright qualities also shine when served next to rich, creamy cheeses or crusty artisan bread for a casual yet refined spread.
Creative Ways to Present
Serve this salad on a rustic wooden board or in a large shallow bowl to showcase its colorful ingredients. For a novel twist, try layering it in clear glass jars for picnics or potlucks, letting the vibrant layers create an inviting visual treat before unfolding the fantastic flavors.
Make Ahead and Storage
Storing Leftovers
You can store any leftover French-Style Potato and Green Bean Salad Recipe in an airtight container in the refrigerator for up to two days. The flavors meld even more over time, but it’s best enjoyed fresh to keep the green beans crisp and potatoes firm.
Freezing
This salad isn’t suitable for freezing because the potatoes and green beans will lose their texture upon thawing. For the best experience, prepare fresh or refrigerate only.
Reheating
If you prefer a warm version, gently reheat leftovers in a microwave or on the stovetop just until warmed through. Avoid overheating to keep the eggs from becoming rubbery and the green beans from turning mushy.
FAQs
Can I use regular potatoes instead of new potatoes?
While new potatoes are ideal for their waxy texture, regular potatoes can work if you choose a firm variety like Yukon Gold. Just be sure to cook them carefully to avoid crumbling.
Is this salad suitable for a vegan diet?
You can make a vegan version by omitting the eggs and ensuring the Dijon mustard and other condiments are vegan-friendly. The salad will still be flavorful and satisfying.
How long does it take to prepare this salad?
This French-Style Potato and Green Bean Salad Recipe takes about 40 minutes from start to finish, making it a straightforward option for both weeknight dinners and special occasions.
Can I prepare the vinaigrette in advance?
Absolutely! The vinaigrette can be made a day ahead and stored in the refrigerator. Give it a good shake before using to recombine the ingredients.
What can I substitute for black olives if I don’t have them?
Green olives or Kalamata olives offer a similar briny flavor and can be used as substitutes, just be mindful of their taste differences to suit your preference.
Final Thoughts
There is something truly comforting and bright about the French-Style Potato and Green Bean Salad Recipe that keeps me coming back for more. It’s one of those dishes that feels both wholesome and elegant, simple yet packed full of flavor. Whether you’re serving friends for a casual lunch or looking to impress at a dinner, this salad never fails to delight. I highly encourage you to give it a try and discover why it’s fast becoming a favorite in my kitchen!
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French-Style Potato and Green Bean Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: French
- Diet: Low Fat
Description
This French-Style Potato and Green Bean Salad is a refreshing and vibrant dish featuring tender new potatoes, crisp green beans, and flavorful herbs, all tossed in a tangy Dijon mustard vinaigrette. Perfect as a light lunch or a side for summer meals, it combines simple ingredients for a classic taste reminiscent of Provençal flavors.
Ingredients
Eggs
- 2 eggs, hard-boiled
Vegetables
- 2lbs (900g) new potatoes, scrubbed and halved
- 1lb (450g) green beans, trimmed and cut into thirds
Herbs
- 4–5 sprigs fresh flat parsley, stemmed and chopped
- 4–5 sprigs chives, chopped
Other Ingredients
- 12 black olives (dry cured)
- 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)
- 1 tbsp salt (for boiling potatoes)
- ½ tsp salt (for seasoning)
- ½ tsp freshly ground black pepper
Instructions
- Prepare the hard-boiled eggs: Place the eggs in a saucepan and cover them with water. Bring to a boil and allow boiling for 1 minute, then remove the saucepan from heat. Let the eggs sit in hot water for 10 minutes to cook through. Afterward, peel the eggs under cold running water and slice them.
- Cook potatoes and green beans: Halve or quarter the new potatoes depending on their size. Boil them in salted water (1 tbsp salt) for approximately 12 minutes until tender. Add the trimmed and cut green beans to the boiling water in the last 2 to 3 minutes to cook them until crisp-tender. Drain all and immediately cool them in ice water to stop cooking and preserve color and texture.
- Make the vinaigrette: In a jar or small bowl, combine the extra virgin olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, chopped capers, and chopped black olives. Shake or whisk vigorously until well emulsified.
- Toss the salad: In a large mixing bowl, mix the chopped fresh parsley and chives with half of the prepared vinaigrette. Add the cooled potatoes, green beans, and black olives, then toss gently to coat all ingredients evenly with the herbed dressing.
- Finish and serve: Arrange the sliced hard-boiled eggs on top of the potato and bean mixture. Drizzle with the remaining vinaigrette and season with ½ teaspoon salt and freshly ground black pepper to taste. Serve chilled or at room temperature.
Notes
- Boiling potatoes and green beans together saves time and retains a nice texture.
- Cooling the vegetables in ice water helps maintain their vibrant color and crispness.
- The vinaigrette can be prepared ahead and stored in the refrigerator for up to 3 days.
- Use dry-cured black olives for authentic flavor and avoid briny watery olives.
- For a vegan version, omit the eggs and add extra herbs or toasted nuts for protein.
