If you’re on the hunt for a vibrant, flavor-packed dish that brings a little zest to your table, then look no further than this French Potato Salad with Green Beans, Olives, and Herbs Recipe. It’s the perfect combination of tender yellow potatoes, crisp haricots verts, briny olives, and fresh herbs tossed in a tangy dressing that’s utterly irresistible. This salad is a celebration of textures and flavors that dance together beautifully, making it an ideal companion for sunny picnics, casual gatherings, or even as a standout side for your weeknight dinners.
Ingredients You’ll Need
The magic of this French Potato Salad with Green Beans, Olives, and Herbs Recipe lies in its simplicity. Each ingredient is thoughtfully chosen to contribute freshness, texture, or that essential punch of flavor, creating a harmonious balance that feels both rustic and refined.
- Small yellow potatoes: Their waxy texture holds up wonderfully when boiled, offering creamy bites without falling apart.
- Haricots verts: These French green beans add a crisp, tender freshness and a lovely pop of color.
- Extra virgin olive oil: Used twice in this recipe, it provides richness and helps marry all the flavors beautifully.
- Green olives: Their briny sharpness contrasts the mellow potatoes perfectly, adding depth.
- Anchovy fillets: A secret ingredient that delivers umami without overpowering the salad.
- Shallot: Finely diced for a mild onion flavor that adds subtle sweetness.
- Red wine vinegar: Gives the dressing a refreshing tang that brightens the entire dish.
- Basil and chives: Fresh herbs that infuse the salad with aromatic notes and vibrant greenery.
- Capers: These little bursts of saltiness complement the olives and anchovies.
- Hardboiled eggs: Halved for a creamy texture contrast and extra visual appeal.
- Kosher salt and freshly ground black pepper: Essential for seasoning and enhancing all flavors.
How to Make French Potato Salad with Green Beans, Olives, and Herbs Recipe
Step 1: Boil the Potatoes
First, bring a large pot of well-salted water to a vigorous boil. Toss in your small yellow potatoes and let them cook for about 20 minutes until they’re fork tender. Perfectly cooked potatoes are key — you want them soft but still holding their shape to soak up the dressing without turning mushy.
Step 2: Cook the Green Beans
Once the potatoes are ready, don’t toss out that flavorful boiling water! Add the haricots verts directly into it and cook for 3 to 4 minutes until they turn a vibrant, bright green and become just tender. This quick cook keeps the beans crisp and fresh, adding a wonderful texture contrast to the salad.
Step 3: Prepare the Dressing
While your vegetables cook, mix together the olive oil, chopped green olives, minced anchovies, finely diced shallot, red wine vinegar, chopped basil, chives, capers, and a pinch of salt and freshly ground pepper. Stir everything gently until well combined. This dressing packs a punch of savory, tangy, and herby flavors that tie the dish together.
Step 4: Combine the Potatoes with Dressing
Let the potatoes cool just enough to handle, then slice them into thin 1/4-inch rounds. Carefully fold the sliced potatoes into the dressing, taking care not to break them up. This step ensures every piece is coated in that flavorful dressing without losing the pleasing potato texture.
Step 5: Assemble the Salad
Transfer the dressed potatoes to a serving plate or bowl, then arrange the cooked green beans and halved hardboiled eggs on top. Drizzle the remaining tablespoon of olive oil over the eggs and beans, and sprinkle just a bit more salt and pepper to taste. This layering adds visual interest and perfectly balances the ingredients.
Step 6: Optional Herb Garnish
For a finishing flourish, sprinkle extra fresh herbs like basil or chives all over the salad. It gives the dish a gorgeous pop of green and a fresh, fragrant note right before serving.
Step 7: Serve Warm or Cold
This salad is incredibly versatile — you can enjoy it warm right after assembling or refrigerate it to serve cold the next day. Both ways bring out different, delightful flavors and textures, so feel free to experiment!
How to Serve French Potato Salad with Green Beans, Olives, and Herbs Recipe
Garnishes
Adding fresh basil leaves, chopped chives, or even a sprinkling of flaky sea salt elevates the salad’s aromas and aesthetic. A little drizzle of extra virgin olive oil just before serving also enhances its silky finish and makes every bite shine.
Side Dishes
This salad is a star sidekick to grilled meats, roasted chicken, or simply alongside a crisp green salad. Its bright, herby flavors make it perfect for summer barbecues or a spring picnic, complementing everything from smoky sausages to fresh fish.
Creative Ways to Present
Try serving the salad in clear glass bowls to showcase the colorful layers of potatoes, green beans, and olives. Or arrange it elegantly on a wooden board surrounded by crusty baguette slices for a rustic French-style spread your guests will adore.
Make Ahead and Storage
Storing Leftovers
Keep any leftover French Potato Salad with Green Beans, Olives, and Herbs Recipe in an airtight container in the refrigerator. It’s best enjoyed within one day for the freshest texture and flavor, as the potatoes and herbs may start to soften if kept longer.
Freezing
Because of the delicate texture of the potatoes and fresh herbs, freezing this salad is not recommended. The green beans and eggs won’t freeze well either, so it’s best to prepare this dish fresh or enjoy leftovers within a day or two.
Reheating
If you prefer to enjoy this salad warm, gently reheat it in a skillet over low heat just until warmed through. Avoid microwaving directly to preserve the texture of the potatoes and maintain the bright flavors of the herbs.
FAQs
Can I substitute regular green beans for haricots verts?
Absolutely! While haricots verts are thinner and more tender, regular green beans work just fine. Just adjust the cooking time slightly so they don’t become too soft.
What if I don’t have anchovy fillets? Can I skip them?
Anchovies add a lovely umami depth to the dressing, but if you’re not a fan, you can omit them. Consider adding a tiny splash of soy sauce or miso for a similar savory boost instead.
Can this salad be made vegan or vegetarian?
Yes! Simply leave out the anchovies and hardboiled eggs. You can add extra capers or olives for punch. To boost creaminess, try mixing in some diced avocado or a splash of vegan mayo.
Is it better to serve this salad warm or cold?
Both are wonderful! Warm serving offers a cozy feel with coated, tender potatoes, while chilling it lets the flavors meld beautifully for a refreshing cold salad. It depends on your mood and the occasion.
How can I make the salad more colorful?
Adding halved cherry tomatoes or finely diced red bell pepper can brighten the plate. You might also garnish with edible flowers or a sprinkle of paprika for a festive touch.
Final Thoughts
This French Potato Salad with Green Beans, Olives, and Herbs Recipe is one of those dishes that feels like a warm hug from the French countryside. Its blend of fresh vegetables, savory olives, and fragrant herbs creates a dish that’s both simple and bursting with elegance. Whether you’re serving it for a special occasion or a laid-back meal, it’s guaranteed to bring smiles and satisfied palates. Give it a try, and I promise it will become a new favorite you’ll want to make again and again!
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French Potato Salad with Green Beans, Olives, and Herbs Recipe
- Prep Time: 8 minutes
- Cook Time: 25 minutes
- Total Time: 33 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling
- Cuisine: French
Description
A vibrant French Potato Salad featuring tender yellow potatoes and crisp haricots verts tossed in a flavorful olive, anchovy, and herb dressing. This salad is enhanced with capers and hardboiled eggs, delivering a perfect balance of savory and fresh elements. Ideal served warm or chilled, it’s a delightful side dish with a traditional French twist.
Ingredients
Vegetables & Eggs
- 1 pound small yellow potatoes
- 10 ounces haricots verts (or other green beans)
- 3 hardboiled eggs, halved
Dressing & Flavorings
- 4 tablespoons extra virgin olive oil, divided
- 3 ounces pitted green olives, roughly chopped
- 2 anchovy fillets, minced
- 1 shallot, finely diced
- 2 tablespoons red wine vinegar
- 2 tablespoons roughly chopped basil
- 1 tablespoon roughly chopped chives
- 1 tablespoon capers
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Boil the Potatoes: Bring a large pot of well-salted water to a boil over high heat. Add the potatoes and boil for 20 minutes, checking for fork tenderness before removing them.
- Cook the Green Beans: Save the boiling potato water and add the green beans. Cook for 3 to 4 minutes until they turn bright green and are slightly tender. Remove and drain.
- Prepare the Dressing: In a bowl, combine 3 tablespoons of olive oil, green olives, anchovies, shallot, red wine vinegar, basil, chives, capers, along with a pinch of salt and freshly ground black pepper. Stir until well combined.
- Slice the Potatoes: Once the potatoes have cooled slightly, cut them into 1/4 inch thick rounds, being careful not to crumble them.
- Toss Potatoes with Dressing: Gently combine the potato slices with the prepared dressing in a bowl, coating evenly.
- Assemble the Salad: Transfer the dressed potatoes to a plate or shallow bowl. Arrange the cooked green beans and halved hardboiled eggs on top. Drizzle the remaining tablespoon of olive oil over the eggs and beans. Season with additional salt and freshly ground black pepper to taste.
- Optional Garnish: Sprinkle additional fresh herbs, such as basil or chives, over the salad for extra flavor and color.
- Serve: This salad can be served warm or cold. It tastes best fresh but can be refrigerated and consumed within one day.
Notes
- You can substitute haricots verts with standard green beans if unavailable.
- Be gentle when mixing potatoes to avoid breaking them into mush.
- Anchovies add depth and umami; however, they can be omitted for a milder flavor.
- If serving cold, allow salad to chill for at least 30 minutes before serving.
- Store leftovers in an airtight container in the refrigerator and consume within 24 hours.
