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
Scale
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.
