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
Scale
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.
