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French-Style Potato and Green Bean Salad Recipe

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4.3 from 72 reviews

This French-Style Potato and Green Bean Salad is a refreshing and vibrant dish combining tender new potatoes, crisp green beans, and hard-boiled eggs, all dressed in a tangy and flavorful vinaigrette with olives, capers, and fresh herbs. Perfect for a light lunch or as a side dish, it captures the essence of classic French salad flavors with a bright citrusy dressing and satisfying textures.

Ingredients

Main Ingredients

  • 2 eggs, hard-boiled
  • 2 lbs (900g) new potatoes, scrubbed and halved
  • 1 tbsp salt (for boiling water)
  • 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

For the 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

  1. Make the hard boiled eggs: Place eggs in a saucepan and cover with water by 1 inch. Bring to a rapid boil and boil for exactly 1 minute. Remove from heat, cover, and let the eggs rest in hot water for 10 minutes. Carefully remove eggs and rinse under cold running water. Once cooled, peel the eggs and slice into quarters.
  2. Cook the potatoes and green beans: Slice potatoes in half or quarters if large. Place them in a large pot and cover with water by 1 inch. Add 1 tbsp salt and bring to boil over medium-high heat. Once boiling, reduce to medium and simmer about 12 minutes until potatoes are tender but not fully cooked. Add green beans and boil together for 2-3 minutes until beans are crisp-tender and potatoes are easily pierced with a knife. Immediately drain into a colander and transfer to a large bowl of ice-cold water to stop cooking and keep beans bright green.
  3. Prepare the vinaigrette: In a jar, combine olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, chopped capers, chopped black olives, salt, and freshly ground black pepper. Shake vigorously until well combined.
  4. Assemble the salad: In a large serving bowl, toss the chopped parsley and chives with about half of the vinaigrette. Add the drained potatoes, green beans, and black olives, then gently toss to combine all ingredients evenly.
  5. Finish and serve: Arrange the quartered hard-boiled eggs on top of the salad. Drizzle the remaining vinaigrette over the salad as desired. Season with additional salt and pepper to taste. The salad improves after resting at least 24 hours, absorbing the flavors of the dressing. Serve cold or at room temperature and enjoy.

Notes

  • The salad tastes even better after sitting refrigerated for 24 hours, allowing flavors to meld.
  • Use fresh, new potatoes for the best texture and flavor.
  • Be careful not to overcook the green beans to maintain their crispness and vibrant color.
  • The dressing can be adjusted for acidity by adding more lemon juice or vinegar according to taste.
  • Hard-boiled eggs can be made a day ahead and refrigerated peeled for convenience.

Find it online: https://recipethrive.com/french-style-potato-and-green-bean-salad-recipe/