If you’re searching for a fresh, vibrant salad that captures the essence of a leisurely French countryside meal, this French-Style Potato and Green Bean Salad Recipe is an absolute winner. Combining tender new potatoes, crisp green beans, briny olives, and a zesty homemade vinaigrette, it’s a harmonious blend of flavors and textures. This dish effortlessly brings together simple ingredients that promise an elegant, rustic charm on your table, perfect for both casual lunches and dinner parties alike.
Ingredients You’ll Need
With just a handful of fresh, wholesome ingredients, this salad is a brilliant example of how simplicity can shine. Each ingredient has been carefully chosen to add a unique note, from the creamy texture of the eggs to the bright acidity of the lemon and vinegar in the dressing.
- 2 eggs, hard-boiled: Adds a creamy richness and protein to balance the salad.
- 2lbs (900g) new potatoes, scrubbed and halved: These bring a tender, starchy base that soaks up flavors beautifully.
- 1 tbsp salt: Essential for seasoning the boiling water, enhancing the potatoes and beans’ taste.
- 1lb (450g) green beans, trimmed and cut into thirds: Provides a crisp, fresh bite and vibrant green color.
- 12 black olives (dry cured): Give a salty, briny punch that complements the vegetables.
- 4-5 sprigs fresh flat parsley, stemmed and chopped: Adds a clean herbal note and bursts of green.
- 4-5 sprigs chives, chopped: Offers a mild oniony flavor that lifts the salad.
- 1/3 cup (75ml) Extra Virgin Olive Oil: The heart of the vinaigrette, providing richness with fruity undertones.
- 2 tbsp (30ml) lemon juice: Brings fresh acidity to brighten every bite.
- 2 tbsp (30ml) white wine vinegar: Adds a gentle tang and balances the oil perfectly.
- 2 garlic cloves, minced: Introduces a subtle heat and aromatic depth.
- 2 tsp Dijon mustard: Emulsifies the dressing and lends a slight sharpness.
- 1 tbsp chopped capers: Adds bursts of salty, piquant flavor.
- 1 tbsp chopped black olives (dry cured): Enhances the taste with more savory complexity.
- ½ tsp salt: For seasoning the salad to taste.
- ½ tsp freshly ground black pepper: Adds a mild spicy kick to finish.
How to Make French-Style Potato and Green Bean Salad Recipe
Step 1: Perfect the Hard-Boiled Eggs
The eggs are the creamy jewel in this salad’s crown. Start by placing your eggs in a saucepan, covering them with cold water. Bring to a boil, then remove from heat and let them sit for a full 10 minutes. This gentle cooking gives you perfectly tender whites and yolks that aren’t overcooked. Peel the eggs under cold running water to keep things neat and slice them just before assembling the salad.
Step 2: Cook the Potatoes and Green Beans
Next, focus on your potatoes by halving or quartering them depending on their size for even cooking. Drop them into boiling salted water and cook for about 12 minutes until tender but still holding their shape. Then, add the green beans into the pot for the last 2 to 3 minutes to keep them tender-crisp. Drain everything and quickly plunge into ice water to halt the cooking process and preserve that vivid green color—a key element in the French-Style Potato and Green Bean Salad Recipe’s visual appeal.
Step 3: Prepare the Vibrant Vinaigrette
The dressing is where all the flavors marry beautifully. Simply combine the olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, chopped capers, and chopped black olives in a jar or small bowl. Shake or whisk vigorously until well emulsified. This sauce isn’t just a dressing; it’s a zesty, tangy flavor bomb that gives this salad its authentic French flair.
Step 4: Combine and Toss the Salad
In a large mixing bowl, start by tossing the chopped parsley and chives with half the vinaigrette—this helps the herbs release their fresh aroma. Add in the cooked potatoes, green beans, and whole black olives, then gently toss to evenly coat. Arrange the sliced eggs on top and drizzle with the remaining dressing. Finish with salt and freshly ground pepper to taste. This final assembly step ensures every bite of the French-Style Potato and Green Bean Salad Recipe is balanced and bursting with character.
How to Serve French-Style Potato and Green Bean Salad Recipe
Garnishes
Fresh garnishes elevate a dish, and this salad is no exception. Sprinkle a few extra chopped fresh herbs like flat-leaf parsley or chives right before serving for a bright burst of color. For a touch of indulgence, add a few shavings of Parmesan or a light drizzle of aged balsamic reduction—it pairs surprisingly well.
Side Dishes
This salad lends itself wonderfully to a range of sides. Serve alongside grilled chicken, steak, or fish for a light, satisfying meal. It’s also a fantastic companion to crusty French bread or a rustic baguette, helping soak up every last drop of the delightful vinaigrette.
Creative Ways to Present
For gatherings, serve this French-Style Potato and Green Bean Salad Recipe in a large, shallow glass bowl or on a colorful platter to showcase the vibrant colors. Another idea is layering the ingredients in individual mason jars or small bowls for a chic, portable lunch option. Either way, the presentation will impress and invite everyone to dig in.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The salad is already dressed, so keep in mind that the potatoes may continue to absorb the vinaigrette, intensifying the flavor.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. Freezing cooked potatoes and green beans often changes their texture, and the dressing may separate upon thawing.
Reheating
For leftovers, it’s best to enjoy the salad chilled or at room temperature. If desired, gently bring it to room temperature before serving, but avoid heating as it will soften the vegetables and alter the vibrant fresh flavors that are key to this French-Style Potato and Green Bean Salad Recipe.
FAQs
Can I use regular potatoes instead of new potatoes?
Absolutely! While new potatoes are preferred for their tender skin and waxy texture, any small- to medium-sized potato can work. Just keep an eye on cooking times to ensure they don’t fall apart.
What if I don’t have dry-cured olives?
If you can’t find dry-cured olives, Kalamata or other black olives will work fine. Just be mindful of their moisture content and saltiness, adjusting seasoning accordingly.
Is this salad suitable for meal prep?
Yes! It holds up well for a day or two and makes a perfect make-ahead salad for picnics or packed lunches. Just store it in a sealed container and give it a gentle toss before serving.
Can I add other vegetables to this salad?
Definitely! Roasted red peppers, cherry tomatoes, or sliced radishes make excellent additions, adding color and layers of flavor while keeping the spirit of the French-Style Potato and Green Bean Salad Recipe alive.
Can I make this salad vegan?
To make a vegan version, simply omit the eggs. You might also consider adding extra capers or marinated artichokes for additional texture and flavor to keep it just as delightful.
Final Thoughts
This French-Style Potato and Green Bean Salad Recipe is one of those dishes that feels both elegant and approachable. Its mix of textures, bright flavors, and the ease of preparation make it a standout in any season. Once you try it, you’ll find yourself coming back to this salad time and again, sharing it with friends and loving every bite.
Print
French-Style Potato and Green Bean Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Description
This French-Style Potato and Green Bean Salad is a refreshing and vibrant dish featuring tender new potatoes, crisp green beans, and hard-boiled eggs, all tossed in a zesty Dijon and lemon vinaigrette with fresh herbs and olives. Perfect as a light meal or side dish, this salad balances textures and flavors with Mediterranean-inspired ingredients for a satisfying and healthy option.
Ingredients
Eggs
- 2 eggs, hard-boiled
Vegetables & Herbs
- 2 lbs (900g) new potatoes, scrubbed and halved
- 1 lb (450g) green beans, trimmed and cut into thirds
- 4–5 sprigs fresh flat parsley, stemmed and chopped
- 4–5 sprigs chives, chopped
Olives & Capers
- 12 black olives (dry cured)
- 1 tbsp chopped black olives (dry cured)
- 1 tbsp chopped capers
Vinaigrette
- 1/3 cup (75ml) Extra Virgin Olive Oil
- 2 tbsp (30ml) lemon juice
- 2 tbsp (30ml) white wine vinegar
- 2 garlic cloves, minced
- 2 tsp Dijon mustard
- 1 tbsp chopped capers
- ½ tsp salt
- ½ tsp freshly ground black pepper
Other
- 1 tbsp salt (for boiling potatoes)
Instructions
- Prepare Hard-Boiled Eggs: Place the eggs in a saucepan and cover them with water. Bring the water to a boil and let the eggs boil for 1 minute. Remove the saucepan from heat and let the eggs sit in the hot water for 10 minutes. Once done, peel the eggs under cold running water and slice them into pieces.
- Cook Potatoes and Green Beans: Halve or quarter the new potatoes depending on their size. In a large pot, boil the potatoes in salted water for 12 minutes. Add the trimmed and cut green beans to the same pot and cook for an additional 2 to 3 minutes until tender-crisp. Drain the vegetables and immediately cool them in ice water to stop the cooking and preserve their color and texture.
- Prepare Vinaigrette: In a jar, combine extra virgin olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, chopped capers, chopped black olives, salt, and freshly ground black pepper. Shake well until all ingredients are fully emulsified into a smooth dressing.
- Toss Salad: In a large bowl, mix the chopped parsley and chives with half of the vinaigrette dressing. Add the cooled potatoes, green beans, and whole black olives to the bowl and gently toss to coat them evenly with the herb dressing. Arrange the sliced hard-boiled eggs on top, drizzle with the remaining vinaigrette, and adjust seasoning to taste before serving.
Notes
- Boiling the eggs in hot water instead of cold water prevents cracking and produces perfect hard-boiled eggs with creamy yolks.
- Cooling the potatoes and green beans in ice water immediately after cooking stops further cooking and keeps the vegetables vibrant and firm.
- Use dry-cured black olives for authentic flavor and firm texture in this salad.
- The vinaigrette can be made ahead and stored in the refrigerator for up to 2 days; bring to room temperature before using.
- This salad can be served slightly warm or chilled, depending on your preference.
- For added protein, you can incorporate chopped cooked chicken or tuna.
