Description
French-Style Potato and Green Bean Salad
With tender potatoes and crisp green beans, this French-style salad is tossed in a flavorful vinaigrette filled with briny olives, capers, and fresh herbs. Unlike traditional mayo-based potato salads, this one is perfect for warm-weather gatherings, offering a refreshing and light touch. Add hard-boiled eggs to make it a complete and satisfying lunch!
2 hard-boiled eggs
2 lbs new potatoes, halved
1 tbsp salt
1 lb green beans, trimmed
12 black olives
4-5 sprigs parsley, chopped
4-5 sprigs chives, chopped
Vinaigrette:
1/3 cup olive oil
2 tbsp lemon juice
2 tbsp white wine vinegar
2 garlic cloves, minced
2 tsp Dijon mustard
1 tbsp capers, chopped
1 tbsp black olives, chopped
1/2 tsp salt
1/2 tsp black pepper
Directions:
1. Cook eggs as per instructions.
2. Boil potatoes, then add green beans for 2 minutes. Transfer to ice water.
3. Mix vinaigrette ingredients and toss with salad.
Prep Time: 15 mins
Kcal: 250
Step-by-Step Guide
1. Begin by preparing your hard-boiled eggs. Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover, remove from heat, and let sit for 10-12 minutes. Transfer to an ice bath to cool completely before peeling and quartering.
2. In a large pot, bring water to a boil and add 1 tablespoon of salt. Add the halved new potatoes and cook for 12-15 minutes, or until just fork-tender.
3. While the potatoes cook, prepare an ice bath in a large bowl. After the potatoes are done, use a slotted spoon to remove them, leaving the water boiling. Add the trimmed green beans to the same boiling water and blanch for exactly 2 minutes until bright green and crisp-tender.
4. Immediately transfer the blanched green beans to the ice bath to stop the cooking process. Once completely cool, drain the beans and potatoes well, ensuring no excess water remains.
5. In a small bowl or jar, vigorously whisk together all vinaigrette ingredients: olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, chopped capers, chopped olives, salt, and pepper until emulsified.
6. In a large serving bowl, combine the cooled potatoes, green beans, whole black olives, and chopped herbs. Pour the vinaigrette over the salad and toss gently to coat evenly. Gently fold in the quartered hard-boiled eggs just before serving.
Serving Suggestions
This salad shines as the centerpiece of a light lunch or a vibrant side dish. For a complete meal, serve alongside grilled chicken, salmon, or a simple herb-crusted pork chop. It pairs beautifully with crusty baguette to soak up the extra vinaigrette. For a picnic or potluck, transport the dressed salad and eggs separately, combining them on-site to keep the eggs firm and the beans crisp.
How-to Summary
Boil eggs and set aside. Cook potatoes until tender, then blanch green beans in the same water for 2 minutes. Shock beans in ice water. Whisk together olive oil, lemon juice, vinegar, garlic, mustard, capers, chopped olives, salt, and pepper for the vinaigrette. Combine drained potatoes, beans, whole olives, and fresh herbs in a bowl. Toss with vinaigrette and top with quartered eggs.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, you can prepare the components up to a day in advance. Store the cooked vegetables, vinaigrette, and eggs separately in the refrigerator. Combine and add the eggs 1-2 hours before serving.
What can I substitute for green beans? Asparagus or sugar snap peas make excellent substitutes. Blanch them using the same quick method to retain their crunch.
Is there a substitute for capers? If you don’t have capers, finely chopped cornichons or a tablespoon of chopped dill pickle will provide a similar briny, tangy note.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. The flavors will meld, though the green beans may lose a bit of their vibrant color.
Can I use a different type of potato? Absolutely. Yukon Gold or fingerling potatoes are great alternatives. Adjust boiling time accordingly based on their size and density.
Common Mistakes to Avoid
Avoid overcooking the potatoes and beans, as they will become mushy and not hold their shape when tossed. Ensure all components are thoroughly cooled and drained before dressing to prevent a watery salad. Do not add the hard-boiled eggs until the final toss, as they can break down and discolor if mixed too vigorously or too early.
Conclusion
This French-Style Potato and Green Bean Salad is a definitive upgrade from heavier, mayo-based versions. Its bright, herbaceous, and briny vinaigrette elevates simple ingredients into an elegant and refreshing dish perfect for any occasion. Mastering the technique of proper blanching and balancing the dressing will ensure a salad that is both visually stunning and deliciously satisfying every time.