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
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 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
