If there’s one dish I confidently bring to every summer gathering, it’s the French-Style Potato and Green Bean Salad Recipe. Imagine tender baby potatoes and crisp-tender green beans tossed in a zippy Dijon vinaigrette, finished with fresh herbs and just a hint of red onion. It’s equal parts simple and extraordinary, the sort of salad that’s hearty yet bright, and never weighed down by heavy mayo. Whether served chilled or at room temperature, this salad is the best companion to picnics, casual dinners, and every outdoor feast in between.
Ingredients You’ll Need
What makes this French-Style Potato and Green Bean Salad Recipe shine is its elegant simplicity. Each carefully chosen ingredient brings something essential to the table, from color and freshness to punchy, aromatic depth. Let’s break down what you’ll need and why you shouldn’t skip a thing.
- Baby potatoes (1 ½ pounds, halved): These cook quickly and have a creamy texture that’s perfect for absorbing vinaigrette.
- Green beans (8 ounces, trimmed): For that crisp, fresh snap and gorgeous green color—don’t overcook!
- Red onion or shallot (¼ cup, finely chopped): Adds a mellow sharpness and pop of color.
- Fresh parsley (2 tablespoons, chopped): Brings brightness and herbal freshness to every bite.
- Fresh tarragon (1 tablespoon, chopped, optional): Offers a subtle anise flavor and an unmistakably French touch.
- Red wine vinegar (3 tablespoons): Spark of acidity that balances the salad’s richness.
- Dijon mustard (1 tablespoon): Lends creaminess and tang to the signature vinaigrette.
- Garlic powder (½ teaspoon): For a gentle, savory underpinning—it disperses easily for even flavor.
- Extra virgin olive oil (¼ cup): The silky backbone of the vinaigrette.
- Salt and black pepper (to taste): Essential for lifting and balancing the flavors.
How to Make French-Style Potato and Green Bean Salad Recipe
Step 1: Boil the Potatoes and Green Beans
First, add your halved baby potatoes to a large pot of salted water. Bring everything to a boil and cook for about 10 to 12 minutes, until the potatoes are gently fork-tender. In the final 2 minutes, toss in your green beans so they cook alongside the potatoes, ending up perfectly bright and crisp. As soon as everything’s ready, drain it all and blast with cold water. This stops the cooking instantly, keeping those colors vibrant and the textures spot on.
Step 2: Make the Vinaigrette
In a small bowl, grab your whisk and combine the red wine vinegar, Dijon mustard, garlic powder, olive oil, salt, and pepper. The mustard helps emulsify the vinaigrette, so you get a silky, tangy dressing that clings to every veggie in the salad instead of pooling at the bottom.
Step 3: Toss and Assemble the Salad
Add your cooled potatoes and green beans to a large bowl. Sprinkle in the finely chopped onion or shallot, parsley, and, if you want a burst of classic French flavor, the tarragon. Pour over your fresh vinaigrette and, using a large spoon or your hands, ever-so-gently toss everything together. You want every piece coated without breaking apart the tender potatoes. Give the salad a taste and adjust the salt and pepper as needed.
Step 4: Serve and Enjoy
This French-Style Potato and Green Bean Salad Recipe is wonderful slightly chilled, but just as delicious served at room temperature. The longer it sits, the more the flavors mingle, making it perfect to prep a bit ahead of time. Dig in and savor every herby, tangy, and texturally delightful bite.
How to Serve French-Style Potato and Green Bean Salad Recipe
Garnishes
A little garnish goes a long way with this French-Style Potato and Green Bean Salad Recipe. Sprinkle on extra chopped parsley and a few fresh tarragon leaves for bright color. For an extra French flourish, a handful of sliced radishes or a scatter of capers adds extra personality and punch.
Side Dishes
This salad is an absolute superstar next to a slab of grilled fish, roast chicken, or a simple omelet. Light, crusty baguettes soak up the vinaigrette beautifully, while a platter of ripe tomatoes or charcuterie rounds out the spread in true French bistro style.
Creative Ways to Present
You can plate this salad in all sorts of ways: pile it high on a rustic wooden board for picnics, or arrange it in individual jars for easy-to-carry lunchboxes. For a dinner party, layer the potatoes and beans in colorful stripes on a platter, then drizzle the vinaigrette over for a stunning, show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
If you happen to have any of your French-Style Potato and Green Bean Salad Recipe leftover, transfer it to an airtight container. It keeps beautifully in the fridge for up to 3 days, and actually tastes even better after the ingredients have mingled overnight!
Freezing
While potatoes and green beans don’t love the freezer (they can get a bit mushy after thawing), you can freeze the vinaigrette separately if desired. Fresh is always best for this salad, so enjoy it within a few days of making for the best texture and flavor.
Reheating
This salad isn’t meant to be heated, but if you prefer it at room temp after chilling, simply take it out of the fridge 30 minutes before serving. Give it a gentle toss and sample—sometimes a fresh drizzle of olive oil will perk it right up.
FAQs
Can I use different potatoes in this French-Style Potato and Green Bean Salad Recipe?
Absolutely! While baby potatoes add sweetness and a creamy bite, you can use fingerlings or even Yukon Golds—just chop them into similar bite-sized pieces for even cooking.
Do I have to use tarragon?
No need if you don’t have it—fresh parsley alone works beautifully. Tarragon is classic in French salads, but the dish is still delicious without it.
Is this salad good for meal prep?
It’s fantastic for meal prep! The French-Style Potato and Green Bean Salad Recipe holds up in the fridge and its flavors deepen the longer it rests, making leftovers something to look forward to.
What can I substitute for red wine vinegar?
You can use white wine vinegar or a squeeze of fresh lemon juice for a lighter, more citrus-forward zing. The key is balancing acidity with the mustard and olive oil for that signature vinaigrette.
Can I add protein to make it a main dish?
Absolutely—flaked tuna, hard-boiled eggs, or grilled chicken would be fantastic additions. This salad pairs so gracefully with both animal and plant-based proteins for an easy lunch or dinner.
Final Thoughts
I’d love for you to make this French-Style Potato and Green Bean Salad Recipe your new go-to salad, whether for picnics, packed lunches, or simply sharing with friends. It’s bright, refreshing, endlessly versatile, and always brings a taste of French sunshine to any table. Give it a try and let your tastebuds dance!
Print
French-Style Potato and Green Bean Salad Recipe
- Total Time: 27 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This French-style potato and green bean salad is a refreshing and flavorful side dish perfect for any occasion. The combination of tender baby potatoes, crisp green beans, and a tangy Dijon vinaigrette creates a delightful medley of flavors and textures.
Ingredients
Potato and Green Bean Salad:
- 1 ½ pounds baby potatoes, halved
- 8 ounces green beans, trimmed
- ¼ cup finely chopped red onion or shallot
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh tarragon (optional)
Dijon Vinaigrette:
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ cup extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Cook Potatoes and Green Beans: Place halved potatoes in a large pot of salted water and bring to a boil. Cook for 10–12 minutes, adding green beans for the last 2 minutes. Drain and rinse under cold water.
- Prepare Vinaigrette: Whisk together red wine vinegar, Dijon mustard, garlic powder, olive oil, salt, and pepper in a small bowl.
- Combine Ingredients: In a large bowl, mix potatoes, green beans, onion, parsley, and tarragon. Pour vinaigrette over the salad and toss gently to coat.
- Serve: Enjoy the salad at room temperature or chilled.
Notes
- This salad improves in flavor after resting for a few hours, making it ideal for meal prep or outdoor gatherings.
- You can swap red wine vinegar with white wine vinegar or lemon juice for a different taste profile.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 2g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
