If you are searching for a salad that feels both fresh and fulfilling, look no further than this delightful French-Style Potato and Green Bean Salad Recipe. It perfectly balances tender new potatoes with crisp green beans, all dressed in a tangy, garlicky vinaigrette. The combination of savory olives, fresh herbs, and hard-boiled eggs adds layers of richness and texture that make this salad truly stand out. Whether for a picnic, a light lunch, or a charming side dish, this recipe brings a bit of French countryside charm to your table with every bite.
Ingredients You’ll Need
This French-Style Potato and Green Bean Salad Recipe uses simple, everyday ingredients that come together beautifully. Each element plays a crucial role in creating the salad’s harmony of flavors and textures.
- 2 eggs, hard-boiled: Adds a creamy richness and subtle protein boost to the salad.
- 2lbs (900g) new potatoes, scrubbed and halved: The foundation of the dish, offering a soft, earthy bite with tender skin for texture.
- 1 tbsp salt: Essential for seasoning the water and enhancing the natural flavors.
- 1lb (450g) green beans, trimmed and cut into thirds: Brings a vibrant crunch and fresh green color that balances the potatoes.
- 12 black olives (dry cured): Provide an intense salty punch and slight chewiness that complements the veggies.
- 4-5 sprigs fresh flat parsley, stemmed and chopped: Fresh herbal notes to brighten the salad.
- 4-5 sprigs chives, chopped: Adds a mild oniony depth without overpowering the salad.
- 1/3 cup (75ml) Extra Virgin Olive Oil: The heart of the vinaigrette, giving richness and a silky texture.
- 2 tbsp (30ml) lemon juice: Delivers a zesty brightness that lifts all the flavors.
- 2 tbsp (30ml) white wine vinegar: Adds gentle acidity to balance the oil and potatoes.
- 2 garlic cloves, minced: Punches up the vinaigrette with aromatic depth and warmth.
- 2 tsp Dijon mustard: Provides creaminess and a subtle sharpness that holds the dressing together.
- 1 tbsp chopped capers: Tangy bursts that complement the olives and mustard perfectly.
- 1 tbsp chopped black olives (dry cured): More olives mean layered flavor complexity throughout the salad.
- ½ tsp salt: To season the dressing.
- ½ tsp freshly ground black pepper: Adds a touch of heat and earthiness.
How to Make French-Style Potato and Green Bean Salad Recipe
Step 1: Perfect the Hard-Boiled Eggs
Start by gently boiling your eggs for just one minute, then removing them from heat and letting them sit for 10 minutes. This method ensures a tender white with a creamy yolk center. Once cooked, peel them carefully under cold running water and slice them to be ready for layering on the salad.
Step 2: Cook the Potatoes and Green Beans
While the eggs are resting, halve or quarter your new potatoes depending on their size. Boil them in salted water for about 12 minutes until just tender. Then toss the green beans in for 2-3 minutes so they stay crisp yet cooked. Immediately drain everything and plunge into ice water to halt the cooking. This technique keeps the green beans vibrant and the potatoes from overcooking.
Step 3: Emulsify the Vinaigrette
Combine the extra virgin olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, capers, chopped black olives, salt, and fresh black pepper in a jar. Shake vigorously until the ingredients marry into a silky vinaigrette that will bring all the salad components together beautifully.
Step 4: Assemble and Toss Your Salad
In a large bowl, mix the chopped parsley and chives with half of the vinaigrette. Add the cooked potatoes, green beans, and whole black olives, tossing gently to avoid breaking the potatoes. Arrange the sliced eggs on top, drizzle with the remaining dressing, and season to taste. This final step builds complexity and ensures every bite bursts with flavor.
How to Serve French-Style Potato and Green Bean Salad Recipe
Garnishes
Fresh herbs like extra parsley or chives sprinkled on the top really elevate this salad’s appearance and provide a fresh, herbal aroma. Adding a few whole capers or a light dusting of cracked pepper just before serving adds flair and an enticing pop of flavor.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish, making for a light yet satisfying meal. It’s also superb alongside crusty French bread and a chilled glass of white wine for an elegant summertime gathering.
Creative Ways to Present
Serve the salad in a rustic wooden bowl or on a beautiful ceramic platter to highlight its fresh colors. You could also build individual salad cups wrapped in lettuce leaves for charming finger food at parties. The bright ingredients and vibrant colors naturally make any presentation feel special.
Make Ahead and Storage
Storing Leftovers
Store your leftover French-Style Potato and Green Bean Salad Recipe in an airtight container in the refrigerator. It stays fresh for up to 2 days, though it’s best enjoyed the day it’s made for maximum crispness and flavor.
Freezing
This salad is not suitable for freezing due to the delicate textures of the potatoes, beans, and fresh herbs, which can become mushy or lose brightness after thawing.
Reheating
Reheating is generally not recommended for this salad. Instead, serve it chilled or at room temperature to enjoy the crisp vegetables and zesty dressing at their very best.
FAQs
Can I use a different type of potato?
Absolutely! While new potatoes are ideal for their tender skins and creamy texture, you can substitute with Yukon Golds or fingerlings for a slightly different feel without sacrificing flavor.
How do I keep the green beans bright green and crisp?
After boiling, immediately shock the green beans in ice water to stop the cooking process. This preserves their vibrant color and crunch perfectly.
Is this salad suitable for meal prep?
Yes, it’s great for preparing ahead of time. However, keep the dressing separate until just before serving to maintain the best texture and freshness.
Can I make this salad vegan?
Sure! Simply omit the hard-boiled eggs, and you can replace the Dijon mustard with a vegan version if needed. The rest of the salad is naturally plant-based and delicious.
What’s the best olive to use?
Dry-cured black olives are preferred in this recipe because of their intense flavor and firmer texture, which complement the potatoes and green beans wonderfully.
Final Thoughts
Making this French-Style Potato and Green Bean Salad Recipe is a joyful way to bring fresh, vibrant flavors to your dining table. It’s a dish with rustic charm and modern appeal that’s sure to become a favorite for warm days and cozy dinners alike. Give it a try—you’ll love how such simple ingredients can come together to create something truly special!
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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: Vegetarian
Description
This French-Style Potato and Green Bean Salad combines tender new potatoes, crisp green beans, and flavorful hard-boiled eggs tossed in a zesty Dijon lemon vinaigrette. Enhanced with fresh herbs, capers, and black olives, this salad is a refreshing and hearty side dish perfect for spring and summer meals or a light lunch.
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
- Prepare hard-boiled eggs: Place the eggs in a saucepan and cover them with cold water. Bring water to a boil and cook for 1 minute. Remove the pan from the heat and let the eggs sit in the hot water for 10 minutes. Drain the water, cool the eggs under cold running water, peel them, and slice.
- Cook potatoes and beans: Halve or quarter the new potatoes depending on size. Place them in a pot of boiling salted water and cook for about 12 minutes until just tender. Add the trimmed and cut green beans to the pot and cook together for an additional 2-3 minutes until beans are bright and slightly tender. Drain and immediately immerse them in ice water to stop the cooking and retain color and crunch.
- Make the vinaigrette: In a jar or bowl, combine extra virgin olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, chopped capers, chopped black olives, salt, and freshly ground black pepper. Close the jar and shake well until the dressing is fully emulsified or whisk thoroughly.
- Assemble the salad: In a large mixing bowl, toss the chopped parsley and chives with half of the prepared vinaigrette. Add the cooled potatoes, green beans, and whole black olives. Gently toss to coat all ingredients with the herb-infused dressing. Arrange the sliced hard-boiled eggs on top, drizzle with the remaining vinaigrette, and adjust seasoning if necessary.
Notes
- Use new potatoes for the best texture and flavor in this salad.
- Cooling potatoes and beans in ice water after cooking helps keep the vegetables vibrant and crisp.
- Feel free to add a few anchovy fillets to the vinaigrette for a deeper umami flavor.
- This salad is best served chilled or at room temperature.
- Can be prepared a few hours ahead, but add eggs and final dressing just before serving for freshness.
