Description
A classic French-style salad featuring tender new potatoes and crisp green beans tossed in a vibrant Dijon vinaigrette. Hard-boiled eggs, olives, capers, and fresh herbs add layers of flavor and texture.
Ingredients
Scale
- 2 eggs, hard-boiled
- 900g new potatoes, scrubbed and halved
- 1 tablespoon salt
- 450g green beans, trimmed and cut into thirds
- 12 black olives (dry cured)
- 4–5 sprigs fresh flat parsley, stemmed and chopped
- 4–5 sprigs chives, chopped
- 75ml extra virgin olive oil
- 30ml lemon juice
- 30ml white wine vinegar
- 2 garlic cloves, minced
- 2 teaspoons Dijon mustard
- 1 tablespoon chopped capers
- 1 tablespoon chopped black olives (dry cured)
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Add eggs to a saucepan. Cover with water by 2.5cm and bring to a rapid boil. Boil for 1 minute and immediately remove from heat. Cover and let rest for 10 minutes. Carefully remove eggs from the water and rinse under cold water. Once cooled, peel the eggs under running cool water and slice into quarters.
- Slice the small potatoes in half, or in quarters if larger. Place them in a large pot and cover by 2.5cm with water. Add 1 tablespoon of salt and bring to a boil over medium-high heat. Once boiling, reduce heat to medium and simmer for about 12 minutes until the potatoes are tender but not completely cooked. Add the green beans and continue to boil for another 2-3 minutes, until the beans are crisp and potatoes can be easily pierced with a knife. Drain immediately in a colander and transfer into a large bowl of ice-cold water to stop the cooking process and preserve the beans’ bright green color.
- In a jar, combine the olive oil, lemon juice, vinegar, minced garlic, Dijon mustard, chopped capers, chopped black olives, salt and black pepper. Shake well to combine.
- In a serving bowl, add the herbs and mix with about half the amount of the vinaigrette. Add the cooked French potatoes, French green beans and olives and toss to combine. Top with the egg quarters and drizzle the remaining dressing over top (using as much as desired). Season to taste if needed.
Notes
- The salad develops more flavor after 24 hours as it absorbs the dressing.
- Serve at room temperature or chilled.
- This French potato green bean salad is naturally gluten-free.
- For a vegan version, omit the eggs and ensure your Dijon mustard is vegan-friendly.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Salads
- Method: Boiling, Vinaigrette
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Fat: 12 g
- Carbohydrates: 25 g
- Protein: 5 g
Keywords: French Potato Green Bean, French potato and green bean dish, Green bean potato French style, French green bean potato salad