This Easy French-Style Potato and Green Bean Salad is refreshing and simple. It features tender potatoes and crisp green beans, tossed with a light vinaigrette that makes everything come together nicely.
It’s the perfect side dish for any meal or a picnic! I love how the colors pop on the plate and it’s nice to have a healthy dish that tastes so good. Enjoy it warm or chilled! 😊
Key Ingredients & Substitutions
Baby Potatoes: I recommend fingerling or small new potatoes for their creamy texture. If you can’t find these, you can use any small potatoes, like Yukon Golds or red potatoes, cut into similar sizes.
Green Beans: Fresh green beans give the best crunch. If they’re out of season, frozen green beans work too—just blanch them briefly before adding.
Hard-Boiled Eggs: These add protein and richness. For a vegan option, you can leave them out or substitute with avocado for creaminess.
Olives: Niçoise olives are traditional, but Kalamata or even green olives work. You can skip them if you want a milder flavor.
Dijon Mustard: This gives a lovely tang. If you prefer milder flavors, you could try using yellow mustard instead.
How Do I Make Sure My Green Beans Stay Crisp?
To keep green beans bright and crisp, follow these steps:
- Blanch your green beans in boiling salted water for just 3-4 minutes. They should be bright green and slightly tender but still crunchy.
- Immediately transfer them to a bowl of ice water. This stops the cooking process and helps maintain that lovely crispness.
- Drain them well before adding to your salad to avoid sogginess.
By following these simple tips, you’ll ensure your salad has the perfect texture and flavor balance. Enjoy making this dish! 🌿
Easy French-Style Potato and Green Bean Salad
Ingredients You’ll Need:
- 1 lb baby potatoes (such as fingerling or small new potatoes), halved or quartered
- 8 oz green beans, trimmed
- 3 hard-boiled eggs, quartered
- 1/4 cup black olives (such as Niçoise or Kalamata), pitted and halved
- 2 tbsp capers, drained
- 1/4 cup fresh parsley leaves, roughly chopped
- 2 tbsp finely chopped shallots or red onion
- 1 tbsp Dijon mustard
- 3 tbsp red wine vinegar
- 1/2 cup extra virgin olive oil
- Salt and freshly ground black pepper to taste
Time Needed:
This recipe takes about 30 minutes from start to finish. You’ll spend around 15 minutes prepping the ingredients, 15 minutes cooking the potatoes and green beans, and a few minutes tossing everything together. Simple and quick!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the halved or quartered baby potatoes in a large pot of salted water. Bring the water to a boil, and cook the potatoes until they are tender when poked with a fork, about 12-15 minutes depending on their size. Once cooked, drain the potatoes and set them aside to cool slightly.
2. Blanch the Green Beans:
In a separate pot, bring salted water to a boil and add the trimmed green beans. Blanch them for just 3-4 minutes until they are bright green yet tender. To keep their color and crunch, immediately transfer the beans to a bowl filled with ice water. Once cooled, drain them well.
3. Make the Vinaigrette:
In a large mixing bowl, whisk together the Dijon mustard, red wine vinegar, olive oil, chopped shallots or red onion, salt, and pepper. This will create a delicious vinaigrette to coat the salad.
4. Combine All Ingredients:
Add the warm potatoes into the bowl with the vinaigrette and toss gently to coat them. Now add the blanched green beans, black olives, capers, and parsley. Carefully toss the salad again to combine without mashing the potatoes.
5. Fold in the Hard-Boiled Eggs:
Gently fold in the quartered hard-boiled eggs, trying to keep them in larger pieces for presentation. This adds creaminess and protein to the salad.
6. Taste and Adjust:
Give the salad a taste and adjust the seasoning with more salt, pepper, or vinegar as your palate prefers. Make sure it’s just right for you!
7. Serve and Enjoy:
Your Easy French-Style Potato and Green Bean Salad can be served slightly warm or chilled. For an extra touch, garnish with a sprinkle of chopped parsley before serving. This dish is perfect for a picnic, a barbecue, or as a delightful side to any meal!
Bon appétit! Enjoy this refreshing and colorful salad! 🌿
FAQ for Easy French-Style Potato and Green Bean Salad
Can I Use Different Types of Potatoes?
Absolutely! While baby fingerling or new potatoes are ideal, you can use any small potatoes like Yukon Gold or red potatoes. Just be sure to cut them into similar sizes for even cooking.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To keep the salad fresh, avoid mixing in the dressing until you’re ready to serve leftovers. You can enjoy the salad cold or let it come to room temperature before serving.
Can I Make This Salad Vegan?
Yes! Simply omit the hard-boiled eggs and replace them with cubed avocado for a creamy texture. The rest of the ingredients are already plant-based and will still create a delicious salad!
What Other Vegetables Can I Add?
Feel free to get creative! You can add bell peppers, radishes, or cherry tomatoes for extra flavor and color. Just make sure to keep the texture balanced with the potatoes and green beans.
