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
Scale
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.
