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
Scale
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.
