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There is something utterly charming about a salad that feels both rustic and refined, bright and comforting all at once. The French-Style Potato and Green Bean Salad Recipe is exactly that—a vibrant, savory celebration of fresh vegetables and bold flavors that embody classic French cooking. With tender new potatoes, crisp green beans, salty olives, and a tangy, garlicky vinaigrette pulling it all together, this salad is the perfect centerpiece for warm weather meals or a stunning side dish that feels like a special occasion. Every bite bursts with freshness and a delightful mix of textures that will quickly turn this recipe into one of your favorite go-to dishes.
Ingredients You’ll Need
Though this French-Style Potato and Green Bean Salad Recipe may sound sophisticated, it relies on simple, wholesome ingredients each bringing essential layers of flavor, texture, and color to the dish. From the creamy eggs to the bright lemon juice in the vinaigrette, every component plays an important role.
- 2 eggs, hard-boiled: Adds creamy richness and a lovely protein element to balance the salad.
- 2 lbs (900g) new potatoes, scrubbed and halved: Their tender, waxy texture is perfect for absorbing the dressing without falling apart.
- 1 tbsp salt: Essential for seasoning the cooking water, which enhances the potatoes’ natural flavor.
- 1 lb (450g) green beans, trimmed and cut into thirds: Provides a crisp, fresh contrast to the soft potatoes.
- 12 black olives (dry cured): Bring a salty, slightly briny punch that complements the mild veggies.
- 4–5 sprigs fresh flat-leaf parsley, stemmed and chopped: Offers a burst of herbaceous brightness.
- 4–5 sprigs chives, chopped: Adds a mild onion note to elevate the salad’s flavor.
- 1/3 cup (75ml) extra virgin olive oil: The silky base of the vinaigrette that ties all elements together.
- 2 tbsp (30ml) lemon juice: Delivers lively acidity that keeps the salad fresh and zesty.
- 2 tbsp (30ml) white wine vinegar: Balances the oil with subtle tang.
- 2 cloves garlic, minced: Infuses the dressing with a savory depth.
- 2 tsp Dijon mustard: Adds a gentle kick and helps emulsify the vinaigrette.
- 1 tbsp chopped capers: Tiny bursts of salty, tangy flavor that brighten every bite.
- 1 tbsp chopped black olives (dry cured): Provides additional savory complexity in the vinaigrette.
- 1/2 tsp salt: For seasoning the dressing perfectly.
- 1/2 tsp freshly ground black pepper: Adds a subtle warmth to finish.
How to Make French-Style Potato and Green Bean Salad Recipe
Step 1: Hard-Boil the Eggs
Begin by placing your eggs in a saucepan and covering them with water, ensuring about an inch of water sits above the eggs. Bring the water to a rapid boil for one minute, then remove the pan from heat, cover, and let the eggs gently finish cooking by resting for 10 minutes. This method results in perfectly cooked eggs with creamy yolks and easy-to-peel shells. Rinse them under cold water once cooled, peel carefully, and slice into quarters to prepare for plating.
Step 2: Cook the Potatoes and Green Beans
Halve or quarter your new potatoes based on size, ensuring they cook evenly. Place them in a large pot filled with water, salted generously to enhance flavor. Bring to a boil, then reduce to a medium simmer and cook for around 12 minutes, just until they become tender but still hold their shape. Add the trimmed and cut green beans to the pot during the last 2 to 3 minutes of cooking to keep their vibrant crunch intact. Quickly drain and plunge everything into ice water to halt cooking and preserve the beautiful green color of the beans. Set aside once fully cooled.
Step 3: Make the Vinaigrette
In a jar or small bowl, combine the extra virgin olive oil, freshly squeezed lemon juice, white wine vinegar, minced garlic, Dijon mustard, chopped capers, chopped black olives, salt, and black pepper. Seal the jar and shake vigorously until the mixture emulsifies into a silky vinaigrette. This dressing is the soul of the salad, infusing every ingredient with tang, zest, and a hint of savory garlic brilliance.
Step 4: Assemble the Salad
In a large serving bowl, toss the freshly chopped parsley and chives with half of the prepared vinaigrette. Gently fold in the cooked potatoes, green beans, and whole black olives, taking care not to break up the potatoes. Arrange the quartered hard-boiled eggs on top like jewels, then drizzle the remaining vinaigrette over the entire salad. Give it a final gentle toss if desired, seasoning to taste with extra salt or pepper, and get ready to serve a dish that looks as stunning as it tastes.
How to Serve French-Style Potato and Green Bean Salad Recipe
Garnishes
Adding fresh herbs like extra flat-leaf parsley or chives just before serving spruces up the salad with color and freshness. For a touch of elegance, sprinkle finely chopped hard-boiled egg whites or a few capers on top. A light drizzle of high-quality extra virgin olive oil right before plating can also add a glossy finish and deepen the flavors beautifully.
Side Dishes
This French-Style Potato and Green Bean Salad Recipe truly shines as a side dish alongside grilled meats like herb-roasted chicken or juicy steak. It also pairs wonderfully with seared fish or charcuterie boards featuring soft cheeses and rustic bread, providing a refreshing and tangy counterpoint to richer dishes.
Creative Ways to Present
For a charming presentation, serve the salad in a shallow, wide bowl that allows the colors and textures to shine. Layer slices of egg strategically for visual appeal or serve individual portions in pretty glass jars for picnics or casual gatherings. You might even try mounding the salad atop a bed of peppery arugula or baby greens to add an extra layer of freshness and crunch.
Make Ahead and Storage
Storing Leftovers
This salad keeps beautifully when refrigerated in an airtight container for up to 2 days. The flavors deepen as the vinaigrette melds with the potatoes and beans, making leftovers even tastier. Give the salad a gentle stir before serving again to redistribute the dressing evenly.
Freezing
Freezing this salad is not ideal, as the texture of the potatoes and green beans can become mushy upon thawing. For best results, prepare only as much as you will consume fresh or store leftovers in the fridge.
Reheating
If you prefer a slightly warm salad, gently reheat individual portions in the microwave for 20-30 seconds. However, this dish is traditionally served at room temperature or chilled, which preserves its signature freshness and crisp texture.
FAQs
Can I use other types of potatoes in this salad?
While new potatoes are ideal due to their waxy texture that holds up well after cooking, you can substitute fingerlings or small red potatoes. Avoid starchy varieties like Russets as they tend to fall apart and become mushy.
Is it possible to make this salad vegan?
Yes! To make a vegan version of this French-Style Potato and Green Bean Salad Recipe, simply omit the hard-boiled eggs and replace the Dijon mustard vinaigrette with a tangy mustard vinaigrette using plant-based mustard and agave or maple syrup if you like a hint of sweetness.
How do I keep the green beans bright green?
Blanch the green beans by cooking them briefly in boiling water and then immediately shocking them in ice water to halt the cooking process. This preserves their vibrant color and crisp texture, which is a hallmark of this salad.
Can I prepare parts of this salad ahead of time?
Absolutely! You can hard-boil the eggs and prepare the vinaigrette up to a day in advance. The potatoes and green beans are best cooked the same day to keep the salad fresh and vibrant, but once cooked and cooled, they can be stored in the fridge for a few hours.
What kind of olives work best in this recipe?
Dry cured black olives are the traditional choice here because they provide a robust, savory flavor without excess oil. Kalamata olives are a great alternative if you want a fruitier note, but avoid mild or overly briny table olives.
Final Thoughts
You really can’t go wrong with this French-Style Potato and Green Bean Salad Recipe—it’s a timeless dish that exudes warmth, fresh simplicity, and that unmistakable French flair. Whether you’re looking for a stunning side for your next dinner party or a nourishing salad to brighten up weeknight meals, this recipe has got you covered. I can’t wait for you to try it and discover just how effortlessly delicious a few humble ingredients can become with the right approach and a little love.
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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 refreshing and vibrant dish that combines tender new potatoes, crisp green beans, and hard-boiled eggs with a tangy Dijon mustard vinaigrette. Enhanced with fresh herbs, capers, and black olives, this salad offers a perfect balance of flavors and textures, making it an ideal choice for a light lunch or a side dish for gatherings.
Ingredients
Salad Ingredients
- 2 eggs, hard-boiled
- 2 lbs (900g) new potatoes, scrubbed and halved
- 1 lb (450g) green beans, trimmed and cut into thirds
- 12 black olives (dry cured)
- 4–5 sprigs fresh flat-leaf 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 cloves garlic, minced
- 2 tsp Dijon mustard
- 1 tbsp chopped capers
- 1 tbsp chopped black olives (dry cured)
- 1 tbsp salt (for boiling potatoes)
- 1/2 tsp salt (for vinaigrette)
- 1/2 tsp freshly ground black pepper
Instructions
- Hard-Boil the Eggs: Place the eggs in a saucepan and cover with water by 1 inch. Bring the water to a rapid boil, boil for 1 minute, then remove from heat. Cover the pan and let the eggs rest for 10 minutes. Cool the eggs under running cold water, peel, and slice into quarters.
- Cook the Potatoes and Green Beans: Halve or quarter the potatoes depending on their size. Place potatoes in a large pot, cover with water by 1 inch, and add 1 tbsp salt. Bring to a boil over medium-high heat, then reduce to medium and simmer for about 12 minutes until tender but not overcooked. Add the green beans to the pot and cook for another 2–3 minutes until beans are crisp and potatoes are fully tender. Drain and transfer immediately to a bowl of ice water to stop the cooking process and retain the beans’ bright green color. Drain and set aside.
- Make the Vinaigrette: In a jar, combine the olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, capers, chopped olives, 1/2 tsp salt, and freshly ground black pepper. Shake well until emulsified.
- Assemble the Salad: In a serving bowl, mix the chopped parsley and chives with half of the vinaigrette. Add the cooked potatoes, green beans, and whole olives, tossing gently to combine. Top with the egg quarters and drizzle the remaining vinaigrette over the salad. Season to taste with additional salt or pepper if needed.
Notes
- Use fresh, new potatoes for the best texture in the salad.
- Make sure not to overcook the green beans to keep their crisp color and texture.
- The salad can be served warm, at room temperature, or chilled according to preference.
- For a vegetarian-friendly version, ensure the olives are free from animal-based curing agents.
- Prepare the vinaigrette ahead of time to allow flavors to meld.
