If you’re craving a dish that perfectly balances rustic charm with vibrant freshness, this French-Style Potato and Green Bean Salad Recipe is about to become your new favorite. It combines tender new potatoes and crisp green beans with a lively, herby vinaigrette accented by olives, capers, and just the right hint of garlic. Whether you’re looking for a light lunch, a charming side for dinner, or a unique picnic option, this recipe serves up classic French countryside flavors in a way that’s easy to make and utterly irresistible.
Ingredients You’ll Need
The beauty of this French-Style Potato and Green Bean Salad Recipe lies in its simplicity; every ingredient plays a crucial role in building bright, fresh flavors and delightful textures. Each element, from the slightly tangy Dijon mustard to the fragrant fresh herbs, works harmoniously to elevate this salad into a true taste sensation.
- 2 eggs, hard-boiled: Adds creamy richness and protein, balancing the acidity in the dressing.
- 2 lbs (900g) new potatoes, scrubbed and halved: The heart of the salad with their tender, waxy texture that holds up well without turning mushy.
- 1 tbsp salt: Essential for seasoning the boiling water and enhancing the natural flavors of potatoes and beans.
- 1 lb (450g) green beans, trimmed and cut into thirds: Offers crispness and fresh, vibrant color to the salad.
- 12 black olives (dry cured): Provides salty, slightly bitter notes that contrast beautifully with the vegetables.
- 4-5 sprigs fresh flat parsley, stemmed and chopped: Brings bright herbal freshness and a burst of green.
- 4-5 sprigs chives, chopped: Adds a subtle oniony sharpness that complements the vinaigrette.
- 1/3 cup (75ml) Extra Virgin Olive Oil: The rich, fruity base for the dressing that ties everything together.
- 2 tbsp (30ml) lemon juice: Injects lively acidity that lifts the entire salad.
- 2 tbsp (30ml) white wine vinegar: Deepens the tang in the vinaigrette without overpowering the delicate flavors.
- 2 garlic cloves, minced: Adds aromatic depth and a little punch.
- 2 tsp Dijon mustard: Gives zing and helps emulsify the dressing smoothly.
- 1 tbsp chopped capers: Little bursts of briny goodness enhancing complexity.
- 1 tbsp chopped black olives (dry cured): Additional olive flavor to pepper throughout the salad.
- ½ tsp salt: For final seasoning, ensuring the dressing is perfectly balanced.
- ½ tsp freshly ground black pepper: Provides gentle warmth and rounds out the taste.
How to Make French-Style Potato and Green Bean Salad Recipe
Step 1: Perfectly Cook the Eggs
Start by making your hard-boiled eggs. Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then remove the pan from heat immediately and let the eggs sit for 10 minutes. This technique yields tender-yellow yolks without that annoying green rim. Once cooled, peel and slice them carefully. These eggs will add both creaminess and visual appeal to the salad.
Step 2: Cook the Potatoes and Beans Just Right
Next up, halve or quarter your new potatoes depending on their size, aiming for bite-sized pieces. Boil them in salted water for roughly 12 minutes to achieve tender but firm potatoes. Then, add the green beans straight to the pot and cook for an additional 2 to 3 minutes to keep their vibrant crunch. Drain everything and immediately plunge in ice water to halt the cooking and keep that stunning bright green color of the beans intact.
Step 3: Whip Up the Zesty Vinaigrette
While the potatoes and beans cool, prepare the dressing. Combine the extra virgin olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, chopped capers, chopped black olives, salt, and freshly ground black pepper in a jar or bowl. Shake or whisk vigorously until the vinaigrette is emulsified and glossy. This dressing is the soul of the French-Style Potato and Green Bean Salad Recipe, infusing every bite with a lively burst of flavor.
Step 4: Bring It All Together
In a large mixing bowl, toss your fresh parsley and chives with half of the homemade vinaigrette to coat the herbs evenly and release their aroma. Add the cooled potatoes, green beans, and whole dry-cured olives, gently tossing to combine flavors without breaking the potatoes. Arrange the sliced eggs on top, drizzle the remaining dressing over everything, and season as needed with a bit more salt and pepper. Your salad is ready to delight!
How to Serve French-Style Potato and Green Bean Salad Recipe
Garnishes
To make your salad truly shine, consider sprinkling extra chopped fresh herbs like parsley or chives on top just before serving. A few additional whole olives or a light dusting of freshly cracked black pepper adds a beautiful final touch and invites guests to dig in eagerly.
Side Dishes
This French-Style Potato and Green Bean Salad Recipe works wonderfully as a side dish alongside grilled meats like chicken, steak, or even a delicate fish such as trout. It’s also fantastic paired with crusty French bread and a crisp white wine for a light yet satisfying summer meal. Don’t underestimate its ability to stand alone as a refreshing vegetarian main course either.
Creative Ways to Present
For a chic presentation, serve the salad in a large shallow bowl or spread it artistically on a platter, layering the potatoes and beans with herbs and eggs for visual appeal. Another fun idea is to portion the salad into individual glass jars or bowls for picnics or casual gatherings, making it easy to transport and charming to serve.
Make Ahead and Storage
Storing Leftovers
You can keep any leftovers covered in the refrigerator for up to 2 days. The flavors actually deepen overnight, making it even tastier the next day. Just give it a gentle toss before serving to redistribute the vinaigrette.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. The potatoes and vegetables will lose their texture and become mushy once thawed, diminishing the vibrant experience this French-Style Potato and Green Bean Salad Recipe offers.
Reheating
If you prefer your salad warm, gently reheat the potatoes and green beans separately in a pan or microwave before tossing again with fresh herbs and vinaigrette. However, this salad is traditionally served chilled or at room temperature to highlight its bright flavors and textures.
FAQs
Can I use regular potatoes instead of new potatoes?
While you can substitute regular potatoes, new potatoes are ideal for this French-Style Potato and Green Bean Salad Recipe because of their waxy texture, which holds up well and won’t fall apart during cooking.
Is it necessary to use dry-cured black olives?
Dry-cured black olives add a distinct depth and a slightly salty, intense flavor that balances the salad beautifully. If unavailable, Kalamata or other firm black olives can work as a substitute, but avoid wet-packed olives that might water down the dish.
Can I prepare the vinaigrette in advance?
Absolutely! The vinaigrette can be made up to two days ahead and stored in the refrigerator. Be sure to shake or whisk it well before using as olive oil may solidify when chilled.
How do I make sure the green beans stay crisp and vibrant?
Blanch the green beans by boiling them briefly, then immediately plunging them into ice water. This stops cooking and preserves their brilliant color and satisfying crunch, which is key to the salad’s texture.
Is this salad suitable for vegetarians?
Yes, this French-Style Potato and Green Bean Salad Recipe is vegetarian-friendly and packed with nutrients. The hard-boiled eggs add some protein, making it a wholesome option for meat-free meals.
Final Thoughts
If you’re searching for a delightful salad that combines rustic simplicity with elegant French flavors, you have to try this French-Style Potato and Green Bean Salad Recipe. It’s a joyous medley of textures and tastes that feels both comforting and fresh — perfect for sharing with friends or family. Trust me, once you make it, it will quickly find a permanent place in your recipe collection.
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French-Style Potato and Green Bean Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Description
A classic French-style potato and green bean salad featuring tender new potatoes, crisp green beans, hard-boiled eggs, olives, and fresh herbs, all tossed in a tangy Dijon mustard vinaigrette. Perfect for a light lunch or a flavorful side dish.
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
- Make the hard-boiled eggs: Place the eggs in a saucepan and cover them with water. Bring the water to a boil and cook the eggs for 1 minute. Remove the saucepan from heat and let the eggs sit in the hot water for 10 minutes. After cooking, peel the eggs under cold running water and slice them into pieces.
- Cook the potatoes and green beans: Halve or quarter the small new potatoes. Boil them in salted water (1 tbsp salt) for 12 minutes until tender. Then add the trimmed and cut green beans to the same water and cook together for an additional 2-3 minutes. Drain the vegetables and immediately transfer to an ice water bath to cool and stop cooking.
- Prepare the vinaigrette: Combine the extra virgin olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, chopped capers, chopped black olives, salt, and freshly ground black pepper in a jar. Shake well to emulsify the dressing.
- Assemble the salad: In a large bowl, mix the chopped parsley and chives with half of the prepared vinaigrette dressing. Add the cooled potatoes, green beans, and whole black olives, and gently toss to coat. Arrange the sliced hard-boiled eggs on top of the salad. Drizzle the remaining dressing over the eggs and season to taste. Serve chilled or at room temperature.
Notes
- Use new potatoes for the best texture and flavor.
- Cooling the vegetables in ice water helps preserve their bright color and crisp texture.
- This salad can be made a few hours ahead to allow the flavors to meld.
- Adjust the seasoning and vinaigrette to your taste if desired.
- For a vegan version, omit the eggs or substitute with tofu or another plant-based protein.
