This fresh and colorful salad mixes crispy green beans with tender potatoes, all dressed in a light vinaigrette. It’s easy to make and perfect for warm days!
You can serve it warm or cold, making it a flexible side dish for any meal. I love bringing it to picnics—it’s a crowd-pleaser, and who doesn’t love a tasty salad? 🥔🥗
Key Ingredients & Substitutions
Potatoes: Small baby potatoes like Yukon Gold or red are ideal because they cook evenly and have a creamy texture. If you want a healthier option, try using sweet potatoes for a slight sweetness.
Green Beans: Fresh green beans add a nice crunch. If they’re not in season, you can use frozen green beans as a quick substitute. They are usually parboiled and will still taste great!
Olives: Niçoise olives add authentic French flavor, but Kalamata or any pitted black olives work too. If you prefer, leave them out entirely or replace them with sun-dried tomatoes for a different twist.
Capers: These add a tangy contrast. For a milder flavor, use chopped pickles or omit them if you’re not a fan.
Eggs: Hard-boiled eggs add richness. You can swap them with chickpeas for a vegan option, adding protein and texture.
How Do You Ensure Perfectly Cooked Vegetables?
Cooking potatoes and green beans perfectly is key to this salad. Start by boiling the potatoes: ensure they’re fork-tender but not mushy. Cut them into uniform sizes for even cooking. For the green beans, blanch them for just a few minutes to keep them vibrant and crisp.
- Shock the beans in ice water immediately after cooking to stop the cooking process and maintain color.
- Cook potatoes in a large pot of salted water to infuse flavor.
Easy French Potato and Green Bean Salad
Ingredients You’ll Need:
For the Salad:
- 1 pound small baby potatoes (Yukon Gold or red), halved or quartered if large
- 8 ounces fresh green beans, trimmed
- 3 large eggs
- 1/3 cup pitted black olives (e.g., Niçoise or Kalamata), halved
- 3 tablespoons capers, rinsed and drained
- 1/4 cup fresh parsley leaves, chopped
For the Dressing:
- 1 small shallot, finely minced
- 3 tablespoons extra virgin olive oil
- 1 1/2 tablespoons Dijon mustard
- 2 tablespoons white wine vinegar or lemon juice
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This easy recipe takes about 30 minutes to prepare and cook. You’ll spend about 10 minutes boiling the potatoes and eggs, plus another 5 minutes for the green beans and 10 minutes for tossing everything together and making the dressing. It’s quick and a great option for lunch or dinner!
Step-by-Step Instructions:
1. Cook the Potatoes:
Begin by placing the potatoes in a pot of salted water. My tip is to ensure you have enough salt for flavor! Bring the water to a boil and let it simmer until the potatoes are just tender for about 10-15 minutes, depending on their size. Once done, drain the potatoes and allow them to cool slightly. This helps them mix better with the other ingredients.
2. Cook the Green Beans:
While your potatoes are cooking, fill another pot with salted water and bring it to a boil. Add the trimmed green beans and cook until they’re crisp-tender, which takes about 3-4 minutes. When they are done, transfer them immediately to a bowl of ice water. This quick step helps to stop the cooking process and keeps those green beans bright and beautiful! Drain once cooled.
3. Boil the Eggs:
In a small pot, place the eggs and cover them with cold water. Bring it to a boil, then remove the pot from heat and cover it. Let the eggs sit covered for 9-10 minutes. When they’re ready, drain the pot and place the eggs in ice water to cool. Once cooled, peel the eggs gently and quarter them.
4. Make the Dressing:
In a small bowl, whisk together the extra virgin olive oil, Dijon mustard, white wine vinegar (or lemon juice), minced shallot, salt, and pepper until the dressing is well combined and emulsified. This simple dressing adds a delightful tanginess to the salad.
5. Assemble the Salad:
In a large bowl, combine the warm potatoes, drained green beans, halved olives, capers, and chopped parsley. Pour the dressing over the salad and toss gently to evenly coat all the ingredients. I always enjoy making sure everything is mixed well!
6. Add Eggs:
Now it’s time to gently fold in the quartered eggs. Be careful not to break them too much; we want them to keep their shape for a lovely presentation!
7. Serve:
Give the salad a taste, and adjust the seasoning with more salt and pepper as needed. You can serve this salad slightly warm or chill it in the fridge for later. Add extra parsley on top for a beautiful garnish, and enjoy this classic French-inspired dish! Perfect as a side dish or a light meal on its own.
Enjoy your delicious salad full of vibrant flavors! Bon appétit! 🥗🍽️
Frequently Asked Questions (FAQ)
Can I Use Other Types of Potatoes?
Absolutely! While Yukon Gold and red potatoes are recommended for their creaminess, you can use any small waxy potato like fingerlings or even new potatoes for a different flavor. Just be sure they’re cut to a similar size for even cooking.
How Can I Make This Salad Vegan?
To make this salad vegan, simply omit the eggs. You can replace them with chickpeas or avocado to maintain creaminess and add protein. You can also enhance the salad with additional veggies like bell peppers or cucumbers!
Can I Make This Salad Ahead of Time?
Yes, this salad can be made in advance! Prepare it up to a day ahead and store it in an airtight container in the fridge. The flavors will meld beautifully. If you’re using eggs, add them just before serving to preserve their texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to give it a gentle toss before serving to redistribute the dressing and ingredients. If the salad seems dry, add a splash of olive oil or lemon juice to freshen it up!
