The delightful French-Style Potato and Green Bean Salad Recipe is a vibrant celebration of fresh, crisp green beans and tender new potatoes, all brought together by a tangy, garlicky vinaigrette bursting with Mediterranean flavors. This salad is more than just a side dish; it’s a harmonious blend of textures and tastes that feels both rustic and refined, perfect for warm evenings or as a stunning accompaniment to any meal. With the addition of hard-boiled eggs and briny olives, every bite offers a satisfying combination of creamy, crunchy, and zesty elements that keeps you coming back for more.
Ingredients You’ll Need
Simple ingredients are the heart of this French-Style Potato and Green Bean Salad Recipe, each bringing its own unique contribution to the final dish. From the tender potatoes to the bright green beans and fragrant herbs, every component enhances the salad’s vibrant taste and inviting texture.
- 2 eggs, hard-boiled: Adds a creamy richness and beautiful color contrast when sliced and arranged atop the salad.
- 2 lbs (900g) new potatoes, scrubbed and halved: Their tender, buttery texture forms the satisfying base of the salad.
- 1 tbsp salt: Essential for seasoning during cooking and balancing flavors in the vinaigrette.
- 1 lb (450g) green beans, trimmed and cut into thirds: Provides a crisp, fresh bite with a bright green color for visual appeal.
- 12 black olives (dry cured): Bring a briny, savory note that contrasts beautifully with the vegetables.
- 4–5 sprigs fresh flat-leaf parsley, stemmed and chopped: Adds a fresh, herbaceous brightness.
- 4–5 sprigs chives, chopped: Offers a mild oniony kick that lifts the salad’s overall flavor.
- 1/3 cup (75ml) extra virgin olive oil: The essential fat that ties all flavors together smoothly and richly.
- 2 tbsp (30ml) lemon juice: Provides vibrant acidity and freshness.
- 2 tbsp (30ml) white wine vinegar: Adds tang and depth to the dressing.
- 2 cloves garlic, minced: Infuses the vinaigrette with its unmistakable aromatic warmth.
- 2 tsp Dijon mustard: Acts as an emulsifier and gives a subtle sharpness to the dressing.
- 1 tbsp chopped capers: Brings a saltiness and piquant bite, elevating the salad’s complexity.
- 1 tbsp chopped black olives (dry cured): Concentrates the olive flavor throughout the salad.
- 1/2 tsp salt: For seasoning the vinaigrette to perfection.
- 1/2 tsp freshly ground black pepper: Adds a gentle warmth to balance the acidity.
How to Make French-Style Potato and Green Bean Salad Recipe
Step 1: Hard-Boil the Eggs
Start by gently placing the eggs in a saucepan and covering them with cold water by about an inch. Bring the water to a robust boil, then immediately remove the pan from the heat and cover it with a lid. Let the eggs rest undisturbed for 10 minutes. This method ensures perfectly cooked eggs that are firm yet creamy inside. Finish by cooling them under running cold water before peeling and slicing each egg into quarters to reveal their bright, golden yolks.
Step 2: Cook the Potatoes and Green Beans
Halve or quarter the new potatoes depending on their size so they cook evenly. Simmer them in salted water for around 12 minutes until tender but retaining their shape. About 2–3 minutes before the potatoes are done, add the green beans directly into the same pot. This way, the beans turn perfectly crisp and maintain their vibrant green color. To lock in that freshness, plunge everything immediately into iced water. This quick chill stops cooking and keeps the salad lively and crisp.
Step 3: Make the Vinaigrette
Combine the extra virgin olive oil, fresh lemon juice, white wine vinegar, minced garlic, Dijon mustard, chopped capers, chopped black olives, salt, and pepper in a jar with a tight-fitting lid. Shake vigorously until all ingredients emulsify into a smooth, glossy vinaigrette. This bright and tangy dressing is what gives the salad its quintessential French flair, balancing richness, tang, and savory depth.
Step 4: Assemble the Salad
In a large serving bowl, toss the freshly chopped parsley and chives with half of the vinaigrette to infuse the herbs with flavor. Gently add the potatoes, green beans, and whole black olives. Toss carefully to coat everything evenly without breaking the potatoes. Artfully arrange the quartered eggs on top and drizzle with the remaining vinaigrette for a delicate finish. Taste and adjust seasoning if necessary—this step allows you to perfect the harmony of flavors.
How to Serve French-Style Potato and Green Bean Salad Recipe
Garnishes
For serving, a sprinkle of additional fresh herbs such as more parsley or chives brings a fresh aroma and lively color right to the table. Just before serving, a light dusting of freshly ground black pepper or finely chopped spring onions can add a little extra bite that complements the salad’s creamy and tangy elements beautifully.
Side Dishes
This salad shines as a versatile partner to a myriad of dishes, from simply grilled chicken or fish to heartier roasted meats. It pairs wonderfully with crusty French bread or a light baguette, inviting you to soak up every last drop of that delicious vinaigrette. It’s also a brilliant accompaniment to a picnic spread or a casual al fresco meal.
Creative Ways to Present
For a charming presentation, serve this French-Style Potato and Green Bean Salad Recipe in shallow ceramic bowls or on wide platters, allowing the colors and textures to shine. Adding a few lemon wedges or a drizzle of olive oil around the edges gives a bright, inviting look. You might even serve it layered in clear glass jars for a fun and portable option that’s perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
Once fully assembled, store any leftovers in an airtight container in the refrigerator. The salad keeps well for up to 2 days, but it’s best enjoyed fresh to maintain the crispness of the green beans and vibrant flavors. Before serving again, give it a gentle toss to redistribute the vinaigrette evenly.
Freezing
Due to the delicate nature of the potatoes and green beans, as well as the fresh herbs, freezing this salad is not recommended. The texture and flavor will degrade, resulting in an unsatisfactory experience. It’s always best to enjoy this salad fresh or refrigerated for short-term storage instead.
Reheating
This French-Style Potato and Green Bean Salad Recipe is best served cold or at room temperature. Reheating is not advised as it will soften the beans and potatoes too much and lower the vibrant flavor profile. If needed, simply allow it to come to room temperature before serving.
FAQs
Can I use different types of potatoes for this salad?
Absolutely! New potatoes are preferred for their thin skins and creamy texture, but baby Yukon Gold or fingerling potatoes make excellent alternatives. Just ensure they are cooked until tender but not mushy to maintain the salad’s consistency.
Is it possible to make this salad vegan?
Yes, you can omit the hard-boiled eggs to make it vegan-friendly. The salad’s texture and flavor remain delightful without them, and you might consider adding extra olives or a sprinkle of toasted nuts for additional interest.
How important is it to shock the green beans in ice water?
Very important! This step halts the cooking process instantly, preserving the beans’ crisp-tender texture and vibrant green color, making the salad visually appealing and texturally perfect.
Can I prepare the components ahead of time?
Definitely! You can cook the potatoes, beans, and eggs a day ahead and keep them refrigerated separately. Assemble the salad just before serving to keep everything fresh and prevent the potatoes from becoming mushy.
What other herbs can I use instead of parsley and chives?
Tarragon, dill, or fresh basil can be lovely substitutes or additions, lending different aromatic notes that complement the French-Style Potato and Green Bean Salad Recipe beautifully. Feel free to experiment to suit your palate!
Final Thoughts
This French-Style Potato and Green Bean Salad Recipe is truly one of those dishes that feels like a warm hug on a plate, effortlessly combining rustic charm with sophisticated flavors. It’s simple enough for a weeknight dinner yet elegant enough to impress at your next gathering. I hope you’ll give this recipe a try and discover how such humble ingredients can come together for something truly special and memorable.
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French-Style Potato and Green Bean Salad Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This French-Style Potato and Green Bean Salad combines tender new potatoes and crisp green beans tossed in a tangy Dijon and lemon vinaigrette, garnished with hard-boiled eggs, olives, fresh herbs, and capers for a refreshing and satisfying dish perfect for spring and summer meals.
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 them with water by about 1 inch. Bring the water to a rapid boil and let boil for 1 minute, then remove the pan from the heat. Cover it and let the eggs rest in the hot water for 10 minutes. Next, cool them under running cold water, peel, and slice each egg into quarters.
- Cook the Potatoes and Green Beans: Depending on their size, halve or quarter the new potatoes. Place them in a large pot and cover with water by 1 inch. Add 1 tablespoon of salt and bring to a boil over medium-high heat. Reduce the heat to medium and simmer for about 12 minutes, until the potatoes are tender but still hold their shape. Add the green beans to the pot and cook for another 2–3 minutes until they are crisp-tender and the potatoes are cooked all the way through.
- Shock the Vegetables: Drain the potatoes and green beans immediately and transfer them to a bowl of ice water to stop the cooking process and preserve the bright green color of the beans. Drain again and set aside.
- Make the Vinaigrette: In a jar, combine extra virgin olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, chopped capers, chopped black olives, 1/2 teaspoon salt, and freshly ground pepper. Shake vigorously until the vinaigrette is well emulsified and combined.
- Assemble the Salad: In a large serving bowl, mix the chopped parsley and chives with half of the prepared vinaigrette. Add the cooked potatoes, green beans, and whole black olives, tossing gently to coat everything evenly. Arrange the quartered hard-boiled eggs on top of the salad and drizzle the remaining vinaigrette over them.
- Final Seasoning: Taste the salad and season with additional salt or freshly ground black pepper as desired before serving.
Notes
- Using fresh new potatoes yields the best texture; they hold their shape without becoming mushy.
- Shocking the green beans in ice water after cooking preserves their bright color and crisp texture.
- For an extra punch, add a teaspoon of finely chopped shallots to the vinaigrette.
- This salad can be served chilled or at room temperature.
- Make sure not to overcook the potatoes and green beans to maintain proper texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: French
