This easy French-style potato and green bean salad is a colorful mix of soft potatoes and crisp green beans. Tossed with a light vinaigrette, it’s fresh and tasty!
I love making this salad for picnics or BBQs. It’s so simple to prepare, and everyone enjoys the crunchy beans with the tender potatoes. Plus, it looks great on the table!
Key Ingredients & Substitutions
Baby Potatoes: Yukon gold or new potatoes are excellent for this salad because they’re creamy when cooked. If you can’t find these, any small waxy potatoes work well.
Green Beans: Fresh green beans add crunch. In a pinch, use frozen green beans, but blanch them briefly for the best texture.
Eggs: Hard-boiled eggs add protein and richness. If you’re looking for a vegan option, you can omit the eggs or use chickpeas instead for some extra protein.
Olives: Niçoise or Kalamata olives provide a nice briny taste. If you prefer a milder flavor, green olives can also be used.
Capers: They give a nice zing to the salad. If you’re not a fan, you can skip them, or try using chopped pickles as an alternative.
How Do You Get Perfectly Cooked Green Beans?
Cooking green beans just right is a must for this salad! You want them to be tender yet still crisp. Here’s how:
- First, blanch the beans in salted boiling water. This means cooking them quickly in boiling water and then shocking them in ice water – this keeps their bright color.
- After about 3-4 minutes, check for doneness. They should be bright green and tender but still have a slight crunch.
- Once done, drain them well and plunge them into ice water to stop the cooking process immediately.
This technique ensures your beans are perfectly crisp and vibrant, enhancing the overall appeal of the salad!
How to Make Easy French-Style Potato and Green Bean Salad
Ingredients You’ll Need:
For the Salad:
- 1 lb small baby potatoes (Yukon gold or new potatoes), halved or quartered
- 8 oz fresh green beans, trimmed and cut into 2-inch pieces
- 3 large eggs
- 1/3 cup black olives (such as Niçoise or Kalamata), halved
- 2 tbsp capers, rinsed and chopped
- 1/4 cup fresh parsley leaves, chopped, plus extra for garnish
For the Dressing:
- 1 small shallot, finely minced
- 2 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- 1 tsp fresh lemon juice
- 1/3 cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This salad takes about 30 minutes to prepare. Most of the time involves cooking the potatoes and beans, followed by whisking together the dressing. It’s a quick recipe that’s perfect for lunch or as a side dish for dinner!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the halved baby potatoes in a large pot and cover them with cold salted water. Bring the pot to a boil and cook the potatoes until they are just tender, which should take about 12-15 minutes. Once they’re ready, drain them and set them aside in a bowl.
2. Blanch the Green Beans:
While the potatoes are cooking, take another pot and bring salted water to a boil. Add your green beans and blanch them for about 3-4 minutes until they are crisp-tender. Do not overcook! Drain the beans and immediately plunge them into a bowl of ice water to stop the cooking and keep their vibrant green color. Once cool, drain the beans again.
3. Hard-Boil the Eggs:
In a small saucepan, place the eggs and cover them with water. Bring the water to a boil. Once boiling, reduce the heat and let the eggs simmer for about 9-10 minutes for hard-boiled eggs. After that, drain the water and run cold water over the eggs to cool them down quickly. Peel the eggs and cut them into quarters.
4. Make the Dressing:
In a small bowl, whisk together the Dijon mustard, red wine vinegar, lemon juice, minced shallot, salt, and pepper. Slowly whisk in the extra virgin olive oil until the dressing is well combined and emulsified.
5. Combine the Salad:
In a large salad bowl, mix the cooked potatoes, blanched green beans, black olives, capers, and chopped parsley. Pour the dressing over the vegetables and gently toss everything together to coat evenly.
6. Add the Eggs:
Fold in the quartered hard-boiled eggs gently to avoid breaking them too much; save a few for garnishing if you like. Give the salad a final taste and adjust the seasoning with more salt and pepper if necessary.
7. Serve and Enjoy:
Your Easy French-Style Potato and Green Bean Salad is ready! Garnish with extra parsley leaves and a dash of black pepper if you wish. This salad can be enjoyed slightly warm or at room temperature — perfect for a picnic or a casual dinner!
FAQ for Easy French-Style Potato and Green Bean Salad
Can I Use Other Types of Potatoes?
Absolutely! While Yukon gold or new potatoes are great choices, you can also use red potatoes or any small waxy variety. Just make sure they are similar in size for even cooking.
What Can I Substitute for Eggs in This Salad?
If you’re looking for a vegan option or need to skip eggs, you can easily omit them, or add cooked chickpeas for a similar protein boost. Another option is to use diced avocado for creaminess!
Can I Prepare This Salad Ahead of Time?
Yes, you can prepare the salad a few hours in advance! Just keep it refrigerated until you’re ready to serve. The flavors will meld nicely, but add the dressing right before serving to keep the ingredients fresh.
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 3 days. The potatoes may absorb some dressing, so you might want to drizzle a bit more on before serving leftovers!
