If you’ve ever craved a salad that’s bursting with freshness, texture, and unmistakable charm, then this French-Style Potato and Green Bean Salad Recipe is your new best friend in the kitchen. This vibrant dish seamlessly combines tender new potatoes, crisp green beans, and savory olives with a zesty mustard-lemon vinaigrette, creating layers of flavor you’ll want to savor again and again. It’s the kind of salad that brings smiles to the table, whether you’re sharing it at a family dinner or enjoying a leisurely weekend lunch. Let me share with you all the details to make this timeless classic all your own.
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, whether it’s providing a satisfying bite, balancing flavors, or adding bright pops of color that make your plate shine. Here’s what you’ll gather to assemble this delightful salad:
- 2 eggs, hard-boiled: Provide creamy richness and a satisfying protein touch.
- 2lbs (900g) new potatoes, scrubbed and halved: The star base with tender flesh and thin skins perfect for soaking up dressing.
- 1 tbsp salt: Essential for seasoning the potatoes and beans during cooking.
- 1lb (450g) green beans, trimmed and cut into thirds: Offer a fresh snap and vibrant green color.
- 12 black olives (dry cured): Add a salty, briny depth that contrasts beautifully with the vegetables.
- 4-5 sprigs fresh flat parsley, stemmed and chopped: Bring herbaceous brightness that lifts the salad.
- 4-5 sprigs chives, chopped: Introduce gentle onion notes for subtle complexity.
- 1/3 cup (75ml) Extra Virgin Olive Oil: The luscious, fruity base for the vinaigrette.
- 2 tbsp (30ml) lemon juice: Delivers citrus zing to balance the richness.
- 2 tbsp (30ml) white wine vinegar: Adds sharpness and a touch of acidity.
- 2 garlic cloves, minced: Impart bold, aromatic depth to the dressing.
- 2 tsp Dijon mustard: Gives the vinaigrette a creamy tang and helps emulsify the dressing.
- 1 tbsp chopped capers: Provide bursts of salty, piquant flavor.
- 1 tbsp chopped black olives (dry cured): Enhance the olive flavor spread evenly throughout the salad.
- ½ tsp salt: To season the dressing just right.
- ½ tsp freshly ground black pepper: Adds a mild heat and balances the vinaigrette.
How to Make French-Style Potato and Green Bean Salad Recipe
Step 1: Make the hard-boiled eggs
Start by gently cooking your eggs to achieve that perfect creamy yolk. Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, remove the pan from the heat and let the eggs sit for 10 minutes. After cooling them under cold running water, peel and slice. These eggs are the rich, velvety contrast your salad deserves.
Step 2: Boil the potatoes and green beans
Next, get your potatoes ready by halving or quartering them so they cook evenly. Boil the potatoes in salted water for about 12 minutes, just until tender but not mushy. Then add the green beans and cook them together for an additional 2 to 3 minutes to keep their crunch and vibrant color. Immediately drain everything and plunge the vegetables into an ice bath to halt cooking and preserve that fresh snap.
Step 3: Prepare the vinaigrette
Now comes the magic moment for your salad dressing. In a jar or bowl, combine the extra virgin olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, chopped capers, chopped black olives, salt, and freshly ground pepper. Shake or whisk vigorously until you create a harmonious, slightly thickened vinaigrette that will elevate every ingredient it touches.
Step 4: Toss it all together
In a large mixing bowl, toss the fresh parsley and chives with half of your vinaigrette to evenly coat the herbs. Add the cooled potatoes, green beans, and whole black olives and gently fold everything together to blend flavors without bruising the delicate beans. Arrange the sliced hard-boiled eggs on top, drizzle with the remaining dressing, and finish by seasoning with a little extra salt and pepper if needed. This is where all the elements unite in a symphony of taste and texture.
How to Serve French-Style Potato and Green Bean Salad Recipe
Garnishes
To add an extra flourish, sprinkle freshly chopped parsley or chives over the top right before serving. A few whole capers or extra black olives scattered on the plate can give a gourmet touch. The bright greens and contrasting deep colors make it almost too pretty to eat, but trust me, you’ll want to dive right in.
Side Dishes
This salad stands out wonderfully alongside grilled fish, roasted chicken, or even a simple steak. It’s a refreshing complement to richer mains, so think about pairing it with your favorite protein for a balanced and satisfying meal. For a vegetarian spread, serve it with crusty bread and a cheese platter to complete the experience.
Creative Ways to Present
Want to impress your guests? Serve this salad in pretty glass bowls, or use individual ramekins for elegant portions. You can also layer the salad with alternating ingredients in a clear trifle dish for a modern twist. For casual gatherings, a rustic wooden platter works beautifully, inviting everyone to help themselves.
Make Ahead and Storage
Storing Leftovers
This French-Style Potato and Green Bean Salad Recipe keeps wonderfully in the fridge for up to 2 days. Store in an airtight container to preserve freshness and prevent the salad from absorbing other flavors. To keep the potatoes and green beans at their best, consider adding the eggs and the vinaigrette just before serving if you’re prepping far in advance.
Freezing
Because of the fresh vegetables and the vinaigrette, freezing this salad isn’t recommended. The potatoes and beans may become mushy, and the dressing can separate, altering the texture and taste. For best results, enjoy this salad fresh or refrigerate for short-term storage only.
Reheating
This salad is designed to be enjoyed cold or at room temperature. However, if you prefer, you can gently warm the potatoes and green beans on their own before tossing with the dressing freshly made. Avoid reheating the whole salad including the eggs and vinaigrette, as it can change the flavors and textures unfavorably.
FAQs
Can I use regular potatoes instead of new potatoes?
Yes, you can substitute with waxy potatoes like Yukon Gold, which hold their shape well after cooking, much like new potatoes. Avoid starchy potatoes like Russets for this salad because they can become mushy and break apart.
How long should I boil the green beans if I want them crisp-tender?
Green beans should be cooked for 2 to 3 minutes after the potatoes are nearly done. This timing keeps them bright green and gives just the right bit of crunch without being raw or too soft.
Can I make the vinaigrette ahead of time?
Absolutely! Making the vinaigrette ahead allows the flavors to meld beautifully. Store it in a sealed jar in the fridge and give it a good shake before using to re-emulsify the ingredients.
Is this salad suitable for vegans?
This particular recipe includes hard-boiled eggs, so it’s not vegan as written. However, you can easily omit the eggs or replace them with firm tofu or chickpeas to create a delicious vegan version.
What’s the best way to peel the hard-boiled eggs easily?
Peeling eggs under cold running water helps loosen the shell and separate it cleanly from the egg white. Also, using eggs that are a few days old rather than freshly laid can make peeling much simpler.
Final Thoughts
This French-Style Potato and Green Bean Salad Recipe perfectly embodies the joy of fresh, vibrant flavors coming together in one beautifully balanced dish. It’s wonderful for sharing but can easily become a cherished personal favorite for weekday meals or special occasions. Give it a try—you might just find yourself making it again and again, savoring every tender bite!
Print
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
This French-Style Potato and Green Bean Salad is a vibrant and refreshing dish featuring tender new potatoes and crisp green beans dressed in a tangy Dijon mustard vinaigrette. Enhanced with hard-boiled eggs, olives, capers, and fresh herbs like parsley and chives, it’s a perfect light meal or side dish rich in textures and classic French flavors.
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, then immediately remove the pan from heat and let the eggs sit in the hot water for 10 minutes. Afterward, peel the eggs under cold running water and slice them into rounds.
- Cook the potatoes and green beans: Halve or quarter the new potatoes if they are small, then boil them in salted water for about 12 minutes until tender. Add the trimmed and cut green beans to the same boiling water and cook for an additional 2-3 minutes until crisp-tender. Drain the vegetables and immediately cool them in ice water to preserve their color and texture.
- Prepare the vinaigrette: In a jar, combine the extra virgin olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, chopped capers, chopped black olives, salt, and freshly ground pepper. Shake the jar well until the dressing is emulsified and well mixed.
- Toss the salad: In a large bowl, mix the chopped parsley and chives with half of the vinaigrette dressing. Add the cooled potatoes, green beans, and whole black olives, then gently toss to combine. Arrange the sliced hard-boiled eggs on top, drizzle with the remaining dressing, and season with additional salt and pepper as needed before serving.
Notes
- Use fresh new potatoes for the best texture—waxy potatoes hold together well in salads.
- Cooling the green beans and potatoes quickly in ice water stops the cooking process and keeps the vegetables vibrant and crisp.
- The vinaigrette can be made ahead and stored in the refrigerator to develop deeper flavors.
- This salad can be served chilled or at room temperature.
- For a vegan version, omit the eggs or replace with firm tofu cubes.
