If you’ve been searching for a salad that elegantly combines simplicity with vibrant flavors, this French-Style Potato and Green Bean Salad Recipe is your perfect match. The harmony of tender new potatoes, crisp green beans, fragrant herbs, and a bright, tangy vinaigrette creates a dish that feels fresh and comforting all at once. Whether for a light lunch or a stunning side at your next gathering, this salad captures the essence of classic French cooking with every bite.
Ingredients You’ll Need
The magic of this French-Style Potato and Green Bean Salad Recipe lies in its simple, fresh ingredients. Each plays an essential role, from the creamy texture of the boiled eggs to the punchy zip of Dijon mustard in the dressing. Getting the right combination ensures every forkful bursts with color, taste, and texture.
- 2 eggs, hard-boiled: Provide a creamy, rich element that balances the crisp vegetables.
- 2lbs (900g) new potatoes, scrubbed and halved: These offer a tender base with delicate flavor and soft skin for extra texture.
- 1 tbsp salt: Essential for seasoning the boiling water to ensure potatoes and beans are perfectly flavored.
- 1lb (450g) green beans, trimmed and cut into thirds: They add a fresh snap and vibrant green color that wakes up the salad.
- 12 black olives (dry cured): Bring a salty, slightly briny depth that complements the mild potatoes beautifully.
- 4-5 sprigs fresh flat parsley, stemmed and chopped: An herbaceous touch that brightens the entire dish.
- 4-5 sprigs chives, chopped: Add gentle oniony notes without overpowering the other flavors.
- 1/3 cup (75ml) Extra Virgin Olive Oil: The heart of the vinaigrette, providing richness and a fruity aroma.
- 2 tbsp (30ml) lemon juice: Offers a refreshing zing that lifts all the ingredients.
- 2 tbsp (30ml) white wine vinegar: Adds subtle acidity to balance the olive oil and mustard.
- 2 garlic cloves, minced: A fragrant kick that infuses the dressing with savory warmth.
- 2 tsp Dijon mustard: Gives the vinaigrette body and gentle spiciness.
- 1 tbsp chopped capers: These bring bursts of briny brightness that cut through the richness.
- 1 tbsp chopped black olives (dry cured): A concentrated olive flavor doubling down on the Mediterranean vibe.
- ½ tsp salt: To season the dressing perfectly.
- ½ tsp freshly ground black pepper: Adds a peppery finish that sharpens the taste.
How to Make French-Style Potato and Green Bean Salad Recipe
Step 1: Perfectly Boil the Eggs
The secret to creamy, tender boiled eggs is timing. Start by placing the eggs in a saucepan, covering them with water, and bringing them to a boil for just one minute. Then turn off the heat and let the eggs sit in the hot water for 10 minutes. This gentle cooking method ensures the yolks aren’t overcooked and develop a smooth texture. After cooling them under cold water, peel and slice them into rounds that will later add a lovely contrast to the salad.
Step 2: Cook Potatoes and Green Beans to Tender-Crisp Perfection
Halve or quarter the new potatoes so they cook evenly and quickly. Boil them in salted water for about 12 minutes until they are fork-tender but still hold their shape. Then, add the trimmed and chopped green beans directly to the pot and cook together for an additional 2 to 3 minutes. This ensures the beans remain crisp and vibrantly green. To stop the cooking instantly and lock in color, drain the vegetables and plunge them into ice-cold water. This step is essential for that fresh, satisfying bite.
Step 3: Shake Up the Zesty Vinaigrette
The dressing truly brings this salad to life. Combine the extra virgin olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, chopped capers, chopped black olives, salt, and freshly ground black pepper in a jar. Shake vigorously until all ingredients emulsify into a smooth, glossy vinaigrette. This dressing delivers brightness, acidity, and a savory punch, making every element of the salad sing.
Step 4: Bring It All Together
In a large bowl, toss the chopped parsley and chives with half of the vinaigrette to infuse the herbs with flavor. Then gently fold in the cooked potatoes, green beans, and whole black olives. This first toss coats the veggies perfectly without breaking them down. Finally, arrange the sliced hard-boiled eggs on top, drizzle the remaining dressing over everything, and add an extra pinch of salt and pepper if needed. The balance of flavors and textures here is pure delight.
How to Serve French-Style Potato and Green Bean Salad Recipe
Garnishes
A sprinkle of fresh flat-leaf parsley or a scattering of chopped chives on top not only adds a lovely pop of green but also lifts the aroma of the salad. For a finishing flourish, you might toss in a few extra capers or even thin slices of radish for crunch and color contrast. The visual appeal matches the delicious complexity of flavors.
Side Dishes
This salad pairs beautifully with grilled meats like chicken or steak, offering a refreshing counterpoint to smoky, charred flavors. It’s also a standout on a picnic table alongside crusty baguettes and a selection of cheeses. Serve it chilled or at room temperature, and it easily complements most summery meals.
Creative Ways to Present
For entertaining, consider serving portions of French-Style Potato and Green Bean Salad Recipe in individual glass jars or on bed of baby greens as an elegant starter. You could even stack the salad in clear cups layered with crumbled goat cheese or roasted nuts for added texture. Its bright colors and fresh ingredients make it a visual winner that invites conversation.
Make Ahead and Storage
Storing Leftovers
After enjoying your salad, simply store any leftovers in an airtight container in the fridge. It keeps beautifully for up to two days, although the potatoes absorb the dressing more over time, which intensifies the flavors even more. Just give it a gentle stir before serving again.
Freezing
Freezing is not recommended for this salad due to the texture of the potatoes and green beans, which become mushy once thawed. The delicate vinaigrette and fresh herbs also lose their brightness after freezing, so best to enjoy fresh or refrigerated.
Reheating
If you prefer the salad warm, reheat gently by microwaving just the potato and green bean portion before tossing with the dressing and eggs. Avoid heating the eggs directly; add them fresh after warming the vegetables for the best texture and flavor.
FAQs
Can I use other types of potatoes for this salad?
While new potatoes are ideal because of their thin skins and waxy texture, fingerlings or Yukon golds can also work well. Avoid starchy potatoes like russets, as they can break apart and become too mushy.
Is there a substitute for Dijon mustard in the vinaigrette?
If you don’t have Dijon mustard on hand, a smooth yellow mustard or even a small amount of whole grain mustard can offer a similar tangy kick, though the flavor profile will shift slightly.
How do I trim green beans properly?
Trimming green beans simply means snapping or cutting off the stem ends where the bean was attached to the plant. This removes the tough parts and makes them more pleasant to eat.
Can I make this salad vegan?
Definitely! To make this French-Style Potato and Green Bean Salad Recipe vegan, omit the eggs and substitute the Dijon mustard with a vegan-friendly version, ensuring the vinaigrette remains perfectly delicious.
What type of black olives are best for the recipe?
Dry cured black olives are preferred as they have a firm texture and concentrated flavor that stands up well in the salad. Avoid canned or overly soft olives to maintain good contrast with the other ingredients.
Final Thoughts
This French-Style Potato and Green Bean Salad Recipe is a beautiful celebration of fresh ingredients and simple techniques that come together to create something truly special. It’s one of those dishes that feels both timeless and effortlessly elegant, perfect for sharing with friends or enjoying as a satisfying everyday treat. Give it a try, and you might just find your new favorite salad for any season!
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, fresh dish perfect for a light lunch or a side at dinner. Featuring tender new potatoes and crisp green beans tossed in a tangy Dijon mustard vinaigrette, enhanced with fresh herbs, olives, capers, and perfectly cooked hard-boiled eggs, this salad balances creamy textures and bright flavors effortlessly.
Ingredients
Eggs
- 2 eggs, hard-boiled
Vegetables
- 2 lbs (900g) new potatoes, scrubbed and halved
- 1 lb (450g) green beans, trimmed and cut into thirds
Salad Dressings & Additions
- 12 black olives (dry cured)
- 4–5 sprigs fresh flat parsley, stemmed and chopped
- 4–5 sprigs chives, chopped
- 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)
- 1 tbsp salt (for boiling water)
- ½ tsp salt (for seasoning)
- ½ tsp freshly ground black pepper
Instructions
- Prepare Hard-Boiled Eggs: Place the eggs in a saucepan and cover them with water. Bring to a boil and simmer for 1 minute, then 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 for serving.
- Cook Potatoes and Green Beans: Halve or quarter the small potatoes as needed. Boil the potatoes in salted water (1 tbsp salt) for about 12 minutes until tender. Then, add the green beans to the pot and cook together for an additional 2-3 minutes until the beans are crisp-tender. Drain the vegetables and immediately transfer them to ice water to stop the cooking and retain their color.
- Make 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, and shake well until the dressing is thoroughly mixed and emulsified.
- Assemble the Salad: In a large bowl, toss the chopped parsley and chives with half of the dressing. Add the drained potatoes, green beans, and whole black olives, and gently mix to combine. Arrange the sliced hard-boiled eggs on top. Drizzle with the remaining vinaigrette and season the salad with ½ tsp salt and freshly ground black pepper to taste. Serve chilled or at room temperature.
Notes
- Use fresh new potatoes for the best texture; waxy potatoes hold their shape well in salads.
- Do not overcook green beans to keep their crunch and bright green color.
- The vinaigrette can be adjusted to taste—add more lemon juice for extra tanginess or more olive oil for richness.
- This salad keeps well refrigerated for up to 2 days, making it great for meal prep or picnics.
