Delicious Savory French-Style Potato and Green Bean Salad Recipe

This Savory French-Style Potato and Green Bean Salad is a refreshing addition to any gathering, featuring tender potatoes, crisp green beans, and a zesty vinaigrette.

Course: Salads

Cuisine: French

Keyword: green bean salad, picnic salad, potato salad, Refreshing Salad, Savory French-Style Potato and Green Bean Salad, Summer Salad

Prep Time: 15

Cook Time: 15

Cooling Time: 10

Total Time: 40

Servings: servings

Calories: 250kcal

Equipment

Saucepan
pot
Jar for Vinaigrette
Large Serving Bowl

Ingredients

For the Salad

4 large hard-boiled eggs Adds protein and creaminess.
1.5 pounds new potatoes Tender and waxy.
1 pound green beans Fresh and tender.
1/2 cup black olives (dry cured) Offers a briny balance.
1/4 cup fresh flat parsley Adds herbal note.
2 tablespoons chives Mild onion flavor.

For the Vinaigrette

1/2 cup extra virgin olive oil High-quality recommended.
1/4 cup lemon juice Freshly squeezed.
2 tablespoons white wine vinegar Adds acidity.
2 cloves garlic Minced for flavor.
1 tablespoon Dijon mustard Helps emulsify.
1 tablespoon chopped capers Adds a tangy flavor.
to taste salt and freshly ground black pepper For seasoning.

Instructions

Preparation Steps

Prepare Hard-Boiled Eggs: Place eggs in a saucepan, cover them with water, and bring to a boil. Once boiling, cover with a lid, let sit for 10 minutes, then cool, peel, and slice.
Boil the Potatoes: Halve or quarter the new potatoes and add them to a pot filled with salted water. Boil until tender, about 12 minutes.
Add Green Beans: Trim the green beans and add them to the pot for the last 2-3 minutes of cooking. Drain and cool in ice water afterward.
Make Vinaigrette: In a jar, combine extra virgin olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, chopped capers, along with a pinch of salt and pepper. Shake well to mix.
Combine Ingredients: In a large serving bowl, mix the chopped herbs with half of the vinaigrette. Add cooled potatoes, drained green beans, and olives, tossing gently.
Top with Eggs: Arrange sliced hard-boiled eggs atop the salad, then drizzle with the remaining vinaigrette. Adjust seasoning as needed.

Notes

Garnish with extra fresh herbs for an added flavor boost. For optimal taste, allow salad to sit in the refrigerator for up to a day before serving, adding eggs just before serving.

Nutrition