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French-Style Potato and Green Bean Salad Recipe

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4.2 from 51 reviews

This classic French-style potato and green bean salad combines tender new potatoes and crisp green beans with a tangy, flavorful vinaigrette infused with garlic, Dijon mustard, and capers. Finished with hard-boiled eggs, black olives, and fresh herbs, this salad is a perfect balance of textures and vibrant tastes — ideal as a light lunch or a sophisticated side dish.

Ingredients

Salad 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

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. Hard boil the eggs: Place eggs in a saucepan and cover with cold water. Bring to a rolling boil over medium-high heat, then turn off the heat and cover the pan. Let the eggs sit for 10-12 minutes. Drain the hot water, cool eggs in cold water, peel, and set aside.
  2. Cook the potatoes: In a large pot, add the halved new potatoes with 1 tablespoon of salt and cover with cold water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain and allow to cool slightly.
  3. Prepare the green beans: While the potatoes cook, bring another pot of salted water to a boil. Blanch the trimmed and cut green beans by cooking them for 3-4 minutes until tender-crisp. Immediately transfer them to an ice bath to stop cooking and retain their bright green color.
  4. Make the vinaigrette: In a bowl, whisk together the extra virgin olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, chopped capers, chopped black olives, salt, and freshly ground black pepper until well combined.
  5. Assemble the salad: In a large mixing bowl, combine the warm potatoes, blanched green beans, dry-cured black olives, chopped parsley, and chives. Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
  6. Add the eggs and serve: Slice the hard-boiled eggs and arrange them on top of the salad. Serve the salad at room temperature or slightly chilled for best flavor.

Notes

  • Use new potatoes for their waxy texture that holds shape well in salads.
  • Blanching the green beans ensures they stay crisp and vibrant green.
  • Allow the potatoes to be warm when mixing with the vinaigrette for better flavor absorption.
  • Can be made a few hours ahead and refrigerated; bring to room temperature before serving.
  • Adjust acidity and seasoning in the vinaigrette to taste.

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