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
Scale
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.
