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
Scale
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.
