This fresh salad is a tasty mix of tender potatoes and crisp green beans, all dressed in a light vinaigrette. It’s perfect for picnics or a quick side dish!
I love how colorful it is on my table. Plus, it’s super easy to whip up—just boil, toss, and serve! What’s not to love about a dish that looks good and tastes even better? 😊
Key Ingredients & Substitutions
Baby Potatoes: I prefer using small yellow or red potatoes for their creamy texture. If you can’t find them, try fingerlings or even white potatoes. Just make sure they’re small for even cooking.
Fresh Green Beans: Choose vibrant green beans for crunch! If they’re unavailable, snap peas or asparagus are great substitutes. Just remember to adjust cooking times based on what you choose.
Eggs: Hard-boiled eggs add protein and richness. If you want to keep it vegan, simply skip them or toss in some chickpeas for extra nutrition.
Olives: Niçoise olives are classic, but Kalamata or even green olives can work. If olives aren’t your thing, try sun-dried tomatoes for a different flavor.
Capers: They add a nice briny touch. If you don’t have any, a splash of pickle juice can give a similar tanginess.
How Do I Perfectly Cook My Green Beans?
Blanching green beans ensures they stay bright and firm. Here’s how to do it right:
- Start with boiling salted water in a pot.
- Drop in the trimmed green beans for 3-4 minutes.
- Be ready with a bowl of ice water. Once beans are done, quickly transfer them to this ice bath to stop cooking.
This method locks in the beans’ color and crunch, making your salad look and taste fantastic!
What’s the Best Way to Dress This Salad?
For the dressing, whisk the ingredients together until smooth. Here’s my tip: let it sit for a few minutes before adding it to the salad. This way, the flavors can meld together nicely!
When you toss the salad, do it gently to keep the potatoes and eggs intact. You want everything well coated, but not mushy.
Easy French-Style Potato and Green Bean Salad
Ingredients You’ll Need:
For the Salad:
- 1.5 pounds baby potatoes (preferably small yellow or red), halved or quartered
- 8 ounces fresh green beans, trimmed
- 3 large eggs
- 1/3 cup black olives (such as Niçoise or Kalamata), pitted and halved
- 2 tbsp capers, drained
- 1/4 cup fresh flat-leaf parsley, chopped
For the Dressing:
- 2 cloves garlic, minced
- 2 tbsp shallot, finely chopped
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar (or white wine vinegar)
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This refreshing salad will take around 30 minutes to prepare. You’ll spend about 10-15 minutes boiling the potatoes and preparing the greens, plus a few more minutes for the eggs and mixing everything together. A quick and delightful dish!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing your halved or quartered potatoes in a medium pot and cover them with salted water. Bring the water to a boil and let the potatoes simmer until they are tender enough to pierce easily with a fork. This should take about 10-15 minutes. Once done, drain the potatoes and set them aside to cool slightly.
2. Blanch the Green Beans:
While the potatoes are cooking, grab another pot and bring salted water to a boil. Add the trimmed green beans and cook for about 3-4 minutes, just until they are crisp-tender and a bright green color. After cooking, drain the beans and quickly plunge them into a bowl of ice water, or rinse them under cold running water. This helps stop the cooking process and keeps them crunchy.
3. Prepare the Eggs:
In a small pot, place the eggs and cover them with water. Bring this to a boil, then turn off the heat and cover the pot. Let the eggs sit undisturbed for about 10 minutes for hard-boiling. Once done, drain the hot water and cool the eggs under cold running water. After cooling, peel and quarter the eggs.
4. Make the Dressing:
In a small bowl, whisk together the minced garlic, chopped shallot, Dijon mustard, red wine vinegar, olive oil, salt, and pepper until everything is well combined and emulsified. This will be your flavorful dressing.
5. Combine the Salad:
In a large bowl, add the warm potatoes, blanched green beans, black olives, capers, and chopped parsley. Pour the dressing over the mixture and gently toss everything together until well combined and evenly coated.
6. Add the Eggs:
Carefully fold in the quartered hard-boiled eggs without breaking them up too much. Taste and adjust the seasoning with more salt and pepper, if desired.
7. Serve the Salad:
This salad can be served slightly warm or at room temperature. If you like, garnish your dish with some extra parsley for a pretty presentation. Enjoy this delightful and hearty salad that pairs perfectly with grilled meats, fish, or can be enjoyed on its own!
Enjoy your delicious Easy French-Style Potato and Green Bean Salad! 🥗
FAQ for Easy French-Style Potato and Green Bean Salad
Can I Use Different Types of Potatoes?
Absolutely! While small yellow or red potatoes are ideal, you can substitute them with fingerling or white potatoes. Just ensure they are similar in size for even cooking!
What If I Don’t Have Fresh Green Beans?
No problem! If fresh green beans aren’t available, consider using snap peas or asparagus as tasty alternatives. Adjust the cooking time based on the vegetable you choose to ensure they remain crisp.
How Do I Store Leftovers?
Leftover salad can be stored in an airtight container in the fridge for up to 3 days. Just keep in mind that the potatoes may soak up the dressing, so you might want to add a little extra dressing when serving again!
Can I Prepare This Salad in Advance?
Yes, you can prepare the salad a few hours ahead. Just wait to add the boiled eggs until right before serving to keep them fresh. Also, give it a gentle toss and a quick taste to adjust seasoning if needed!
