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If you’re craving a salad that brings together the rustic charm of the French countryside with fresh, vibrant flavors, let me introduce you to the French-Style Potato and Green Bean Salad Recipe. This delightful dish balances tender new potatoes and crisp green beans with a tangy, aromatic vinaigrette. Packed with herbs, capers, and black olives, it’s a celebration of simple, wholesome ingredients transforming into a comforting, hearty salad. Whether as a light lunch or a stunning side, this French-Style Potato and Green Bean Salad Recipe promises to impress with every bite!
Ingredients You’ll Need
Don’t be fooled by the simplicity of this ingredient list—each item here plays a crucial role in building the bold flavors and textures that make this salad so irresistible. From creamy eggs to bright herbs and zesty dressing, these ingredients come together like a perfectly conducted orchestra.
- 2 eggs, hard-boiled: Adds creamy richness and a velvety texture to the salad.
- 2 lbs (900g) new potatoes, scrubbed and halved: The foundation of the salad with a tender bite and earthy flavor.
- 1 tbsp salt: Essential for seasoning the potatoes and bringing out the natural flavors.
- 1 lb (450g) green beans, trimmed and cut into thirds: Adds crunch and a fresh, grassy note to balance the dish.
- 12 black olives (dry cured): Offer briny, intense bursts of umami with every bite.
- 4–5 sprigs fresh flat-leaf parsley, stemmed and chopped: Brightens the salad with herbal freshness and vibrant color.
- 4–5 sprigs chives, chopped: Delivers a mild onion flavor that lifts the overall taste.
- 1/3 cup (75ml) extra virgin olive oil: The silky base for the vinaigrette, bringing fruity depth.
- 2 tbsp (30ml) lemon juice: Adds a refreshing citrus zing essential for balance.
- 2 tbsp (30ml) white wine vinegar: Enhances the tanginess and complexity in the dressing.
- 2 cloves garlic, minced: Provides a savory kick without overpowering.
- 2 tsp Dijon mustard: Acts as an emulsifier and offers subtle heat.
- 1 tbsp chopped capers: Imparts a salty, briny pop that lifts every mouthful.
- 1 tbsp chopped black olives (dry cured): Further deepens the umami and texture in the salad.
- 1/2 tsp salt: For fine-tuning the vinaigrette seasoning.
- 1/2 tsp freshly ground black pepper: Adds gentle heat and aroma to finish the dish.
How to Make French-Style Potato and Green Bean Salad Recipe
Step 1: Hard-Boil the Eggs
Start by gently placing your eggs in a saucepan, covering them with water at least an inch above. Bring the water to a rapid boil, then remove the pot from heat and cover it. Let the eggs rest for 10 minutes – this ensures perfectly cooked yolks without the green ring. After cooling them under cold water, peel and slice into quarters; their creamy texture will beautifully complement the salad.
Step 2: Cook the Potatoes and Green Beans
Halve or quarter your new potatoes based on their size to ensure even cooking. Boil them in salted water until just tender but not falling apart, usually about 12 minutes. Add the trimmed, cut green beans to the pot and cook for an additional 2 to 3 minutes—this gives them a satisfying crunch while preserving their bright green color. Immediately transfer both to an ice water bath to halt cooking and lock in that vibrant hue.
Step 3: Prepare the Vinaigrette
Combine extra virgin olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, chopped capers, chopped olives, salt, and freshly ground black pepper in a jar or bowl. Shake or whisk vigorously until the vinaigrette emulsifies into a smooth, cohesive dressing bursting with sharp, savory, and tangy notes that tie the salad together.
Step 4: Assemble the Salad
In your favorite serving bowl, toss the chopped parsley and chives with half the vinaigrette, coating the herbs for maximum flavor infusion. Gently add the warm potatoes, green beans, and whole black olives, mixing carefully so the potatoes don’t break apart. Arrange the sliced hard-boiled eggs on top, then drizzle the remaining vinaigrette over everything. Finish with a light seasoning of salt and pepper as needed. This is the moment where all the vibrant ingredients come together in perfect harmony.
How to Serve French-Style Potato and Green Bean Salad Recipe
Garnishes
To elevate the presentation and flavor, sprinkle additional chopped fresh herbs like parsley, chives, or even a few torn basil leaves right before serving. A few extra black olives or a light dusting of flaky sea salt can add texture contrasts, while a twist of lemon zest brings a fresh pop that brightens every forkful.
Side Dishes
This French-Style Potato and Green Bean Salad Recipe pairs wonderfully with grilled meats such as chicken, steak, or fish. It also makes a lovely partner to crusty baguettes and creamy cheeses for a light, summery meal. For a vegetarian spread, serve alongside roasted vegetables or a chilled gazpacho for an effortlessly elegant feast.
Creative Ways to Present
For a stunning twist, try layering the salad in a glass trifle dish for a colorful, decorative display that highlights the vibrant layers of potatoes and green beans. You can also stuff the salad into hollowed-out tomatoes or bell peppers for individual, portable servings that look as good as they taste. A rustic wooden board with small bowls of each ingredient inviting guests to mix their own salad is another charming option to consider.
Make Ahead and Storage
Storing Leftovers
This salad keeps beautifully in the refrigerator for up to two days. Store it in an airtight container to preserve freshness and prevent the potatoes from drying out. The flavors will actually deepen after a few hours, making it a fantastic option for a next-day lunch or dinner.
Freezing
Because of the fresh herbs and delicate vinaigrette, freezing is not recommended for the French-Style Potato and Green Bean Salad Recipe. The texture of the potatoes and green beans changes upon freezing, and the flavors can become muted or off-balance during thawing.
Reheating
Reheating is best avoided as it can alter the crispness of the green beans and the creaminess of the eggs. If you prefer warm potatoes, consider heating them separately and adding the green beans and vinaigrette fresh afterward. This way, you maintain the vibrant qualities of this delicious salad.
FAQs
Can I use regular potatoes instead of new potatoes?
While new potatoes offer a tender texture and thin skin that complements this salad, regular potatoes can work too. Just be sure to cook them carefully until tender and handle them gently to avoid the salad becoming mushy.
Is it possible to make this salad vegan?
To make a vegan version of this French-Style Potato and Green Bean Salad Recipe, simply omit the eggs and replace the Dijon mustard with a vegan-friendly mustard. You might also want to swap the olives for sun-dried tomatoes for a different but delicious tangy element.
What can I use if I don’t have capers?
If you don’t have capers on hand, finely chopped green olives or a small splash of brine can provide a similar salty, piquant flavor that brightens the salad without overpowering it.
Can I prepare the potatoes and beans in advance?
Absolutely! Cooking and chilling the potatoes and green beans in advance saves time on the day of serving. Just make sure to toss them with some vinaigrette or olive oil lightly to prevent sticking and store them in the fridge covered.
How do I ensure the green beans stay crisp and bright green?
The key is to blanch the green beans by boiling them briefly then plunging them into ice water immediately afterward. This halts the cooking process, locking in that gorgeous color and satisfying crunch you want in this salad.
Final Thoughts
There’s something truly special about the French-Style Potato and Green Bean Salad Recipe—it brings such warmth and rustic elegance to the table while remaining refreshingly simple. I encourage you to give this dish a whirl, whether you’re feeding friends or craving a soul-satisfying meal. Once you savor the harmony of flavors and textures, this salad will quickly become one of your treasured go-to recipes!
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French-Style Potato and Green Bean Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 30 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 is a vibrant and fresh dish featuring tender new potatoes and crisp green beans tossed in a tangy Dijon mustard vinaigrette, accented with black olives, capers, fresh herbs, and topped with quartered hard-boiled eggs. It is perfect as a light lunch or a side salad, showcasing classic French flavors with a simple, elegant presentation.
Ingredients
Eggs
- 2 eggs, hard-boiled
Vegetables
- 2 lbs (900g) new potatoes, scrubbed and halved
- 1 lb (450g) green beans, trimmed and cut into thirds
Seasoning and Herbs
- 1 tbsp salt (for boiling)
- 4–5 sprigs fresh flat-leaf parsley, stemmed and chopped
- 4–5 sprigs chives, chopped
- 1/2 tsp salt (for vinaigrette)
- 1/2 tsp freshly ground black pepper
Vinaigrette
- 1/3 cup (75ml) extra virgin olive oil
- 2 tbsp (30ml) lemon juice
- 2 tbsp (30ml) white wine vinegar
- 2 cloves garlic, minced
- 2 tsp Dijon mustard
- 1 tbsp chopped capers
- 1 tbsp chopped black olives (dry cured)
Additional Ingredients
- 12 black olives (dry cured), whole
Instructions
- Hard-Boil the Eggs: Place the eggs in a saucepan and cover with water by about 1 inch. Bring to a rapid boil, then boil for 1 minute before removing from heat. Cover the pan and let the eggs rest for 10 minutes to finish cooking gently.
- Cool and Peel the Eggs: Cool the eggs under running cold water, peel off the shells carefully, and slice each egg into quarters. Set aside for garnish.
- Prepare Potatoes and Green Beans: Depending on size, halve or quarter the new potatoes. Place them in a large pot, cover with water by 1 inch, and add 1 tbsp salt.
- Cook Potatoes: Bring water to a boil over medium-high heat, then reduce heat to medium and simmer the potatoes for about 12 minutes until tender but not falling apart.
- Add Green Beans: Add the trimmed and cut green beans to the pot with potatoes and cook for an additional 2–3 minutes until the beans are crisp-tender and potatoes are fully cooked.
- Shock and Drain: Immediately drain the potatoes and green beans and transfer them to a bowl of ice water to stop cooking and preserve the vibrant green color of the beans. Drain thoroughly and set aside.
- Prepare Vinaigrette: In a jar, combine extra virgin olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, chopped capers, chopped olives, salt, and freshly ground black pepper. Shake vigorously until the mixture emulsifies and becomes well blended.
- Assemble the Salad: In a serving bowl, toss the chopped parsley and chives with half of the vinaigrette to lightly coat the herbs.
- Add Vegetables and Olives: Gently fold in the cooled potatoes, green beans, and whole black olives, tossing carefully to combine without breaking the potatoes.
- Top with Eggs and Finish: Arrange the quartered hard-boiled eggs on top of the salad and drizzle the remaining vinaigrette over everything. Taste and adjust seasoning with additional salt and pepper if desired before serving.
Notes
- Use new potatoes or small waxy potatoes for the best texture that holds up well in salads.
- Cooling the vegetables in ice water stops cooking instantly and maintains bright green beans and firm potatoes.
- The vinaigrette can be made ahead and stored refrigerated for up to 2 days, just shake before using.
- For a vegetarian or vegan version, omit the eggs on top or replace with marinated tofu cubes.
- This salad is best served slightly warm or at room temperature to enjoy full flavors.
