Name: French-Style Potato and Green Bean Salad Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French
Ingredients: 2 eggs, hard-boiled; 2 lbs (900g) new potatoes, scrubbed and halved; 1 tbsp salt (for boiling 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; 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

Jump to Recipe· 4.2 from 51 reviews

There’s something incredibly charming about the classic French-Style Potato and Green Bean Salad Recipe that makes it a perennial favorite in my kitchen. This salad brings together perfectly tender new potatoes and crisp green beans, all dressed in a vibrant, tangy vinaigrette bursting with fresh herbs, garlic, and a touch of briny olives and capers. The combination of textures and flavors creates a dish that sings with authenticity and simplicity, making it ideal for a light lunch, a picnic, or a stunning side for dinner parties. Trust me, once you try this recipe, it’ll become one of your go-to salads for seasons to come.

Ingredients You’ll Need

A clear glass bowl is filled with many small, light brown potatoes with a smooth texture, placed in the lower center of the image on a white marbled surface. To the upper right, a white bowl is filled with bright green chopped beans. Around these, there is a bunch of fresh green parsley with a slightly rough leaf texture on the bottom right side and a bundle of long, thin chives above it. On the top left side, there is a whole light purple garlic bulb and a bright yellow lemon. Next to the lemon, a clear glass jar filled with black olives sits open, and in front of it, a smaller jar with green capers and a metal spoon inside. The overall scene is bright with clear natural light, showing the fresh ingredients neatly arranged. photo taken with an iphone --ar 4:5 --v 7

Before diving into the French-Style Potato and Green Bean Salad Recipe, it’s wonderful to know how every ingredient plays a pivotal role in crafting the final masterpiece. From the creamy richness of hard-boiled eggs to the bright acidity in the vinaigrette, each component balances taste, texture, and color in a way that feels effortless yet refined.

2 eggs, hard-boiled: Adds a creamy richness and a gentle protein boost to the salad.
2 lbs (900g) new potatoes, scrubbed and halved: Provides a tender, earthy base with a buttery texture that soaks up the dressing beautifully.
1 tbsp salt: Essential for seasoning the boiling water, ensuring potatoes and beans are perfectly seasoned.
1 lb (450g) green beans, trimmed and cut into thirds: Brings a fresh crunch and a vibrant green pop that brightens up the plate.
12 black olives (dry cured): Adds a touch of salty, briny depth that complements the fresh veggies.
4-5 sprigs fresh flat parsley, stemmed and chopped: Offers herbal freshness and a subtle peppery bite.
4-5 sprigs chives, chopped: Lends a mild oniony note that lifts the overall flavor.
For the vinaigrette:
1/3 cup (75ml) Extra Virgin Olive Oil: Serves as the rich, fruity base of the dressing.
2 tbsp (30ml) lemon juice: Adds bright acidity that keeps the salad lively.
2 tbsp (30ml) white wine vinegar: Enhances the tangy complexity of the vinaigrette.
2 garlic cloves, minced: Infuses the dressing with a punch of aromatic zestiness.
2 tsp Dijon mustard: Brings subtle heat and helps emulsify the vinaigrette perfectly.
1 tbsp chopped capers: Provides bursts of briny, salty flavor.
1 tbsp chopped black olives (dry cured): Repeats that wonderful olive flavor to weave throughout the salad.
½ tsp salt: To season the dressing just right.
½ tsp freshly ground black pepper: Adds mild heat and depth to finish off the vinaigrette.

How to Make French-Style Potato and Green Bean Salad Recipe

Step 1: Hard-Boil the Eggs

Start by placing your eggs in a saucepan covered with cold water. Bring the water to a gentle boil, then reduce the heat and let it simmer for about 9 minutes. Once done, transfer the eggs to a bowl of ice water to cool before peeling. These eggs will bring a creamy, rich texture to your salad that pairs perfectly with the crisp veggies.

Step 2: Cook the Potatoes

Next, bring a large pot of salted water to a boil—the salt is crucial as it seasons the potatoes from the inside out. Add the halved new potatoes, and cook for 15-20 minutes or until tender when pierced with a fork. Drain and let them cool slightly so they absorb the vinaigrette better without becoming mushy.

Step 3: Blanch the Green Beans

While the potatoes are cooking, bring another pot of salted water to boil and add the trimmed green beans. Let them cook for 3-4 minutes until they turn bright green and still have some crunch. Immediately plunge them into ice water to stop the cooking and preserve their vibrant color and crispness—this step is essential for that signature fresh bite in the salad.

Step 4: Prepare the Vinaigrette

In a bowl, whisk together the extra virgin olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, salt, and pepper until the dressing is smooth and emulsified. Stir in the chopped capers and black olives for a briny punch that elevates the entire salad.

Step 5: Combine the Salad

Toss the warm potatoes with the vinaigrette to let them soak up all that flavor. Gently fold in the green beans, hard-boiled eggs (chopped or halved), chopped parsley, and chives. Finally, add the whole black olives. Give everything a gentle toss, making sure the dressing coats every ingredient beautifully.

How to Serve French-Style Potato and Green Bean Salad Recipe

A white bowl filled with a mixed vegetable salad sits on a white marbled surface. Inside the bowl are layers of halved small potatoes in brown and yellow colors, sliced green beans, dark black olives, and quartered hard-boiled eggs with yellow yolks and white edges. The salad is topped with green parsley leaves and sprinkled with black pepper and herbs. A woman's hand is not visible in this image. Two forks with white handles rest beside the bowl, and there is a blurred jar with white contents and a small container of black olives in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To give your French-Style Potato and Green Bean Salad Recipe an extra touch of charm, sprinkle a few more fresh chopped herbs like parsley or chives on top just before serving. A light drizzle of good-quality olive oil can also add a lovely sheen and richness that makes the salad pop visually and taste-wise.

Side Dishes

This salad pairs wonderfully with grilled meats like chicken or steak, or even alongside a crusty baguette and soft cheeses for a classic French-inspired meal. It’s also a terrific partner to seafood dishes like seared salmon or herb-roasted trout, thanks to its bright and fresh flavors.

Creative Ways to Present

For a stunning presentation, serve this salad in a wide, shallow bowl to showcase the vibrant colors. You can also create individual servings in small glass jars or bowls for a picnic or buffet setup. Garnishing with lemon zest or a sprig of fresh parsley adds a delightful finishing touch.

Make Ahead and Storage

Storing Leftovers

This salad holds up well when stored in an airtight container in the refrigerator for up to 2 days. The flavors actually deepen over time, but keep in mind that the green beans might lose a bit of their crunch, and the potatoes will absorb more dressing.

Freezing

Freezing this French-Style Potato and Green Bean Salad Recipe isn’t recommended because the texture of potatoes and green beans can become mushy and watery once thawed. It’s best enjoyed fresh or refrigerated.

Reheating

If you prefer eating it warm, gently heat leftover portions in a microwave or skillet just until warmed through. However, serving it at room temperature or chilled preserves the crisp, fresh qualities beloved in this classic salad.

FAQs

Can I use regular potatoes instead of new potatoes?

Absolutely! Regular potatoes work fine but choose waxy varieties like Yukon Gold or red potatoes that hold their shape well and don’t become too floury when boiled.

What can I substitute for the dry cured black olives?

If you can’t find dry cured olives, Kalamata or any other briny black olives will work well. Just make sure they’re pitted and chopped to distribute their flavor evenly.

Is it necessary to blanch the green beans?

Blanching is key to keeping your green beans vibrant and crisp. It stops the cooking process quickly with the ice bath and ensures they won’t get soggy in the salad.

Can this salad be made vegan?

Definitely! Just omit the hard-boiled eggs and replace the Dijon mustard with a vegan-friendly brand. You could also toss in some roasted chickpeas or tofu cubes for protein.

How long can I prepare this salad in advance?

You can prepare the salad up to a day in advance; just store it in the fridge and wait to add fresh herbs if you want to keep that burst of fresh flavor right before serving.

Final Thoughts

There’s a special kind of joy that comes with making the French-Style Potato and Green Bean Salad Recipe at home. It’s approachable, bursting with fresh flavors, and brings a bit of French countryside charm to your table. Don’t hesitate to give this recipe a try—you’ll find yourself reaching for it again and again, whether for casual meals or when impressing guests with something simple yet spectacular.

French-Style Potato and Green Bean Salad Recipe

Ingredients You’ll Need