French-Style Potato and Green Bean Salad

Introduction

This French-style potato and green bean salad is the kind of dish that quickly becomes a favorite. It’s the perfect balance of hearty potatoes, crisp green beans, and briny olives, all coated in a tangy vinaigrette. I first made this salad for a family gathering, and it was an instant hit! The combination of fresh flavors with the richness of the dressing made everyone ask for seconds. It’s light, refreshing, and full of textures—just the thing for a picnic or a light dinner. Whether served as a side or a standalone meal, it’s sure to please.

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Why You’ll Love This French-Style Potato and Green Bean Salad

This French-Style Potato and Green Bean Salad is a refreshing twist on traditional potato salads. The creamy potatoes combined with the crisp texture of green beans creates a delightful contrast that makes every bite satisfying. The added black olives and capers infuse the salad with depth, while the Dijon mustard vinaigrette gives it a sharp, tangy finish. It’s easy to make, versatile, and suitable for all kinds of occasions, whether you’re hosting a casual dinner, picnic, or just craving a light and healthy dish.

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Ingredients

For the Salad:

• 2 eggs, hard-boiled
• 2 lbs (900g) new potatoes, scrubbed and halved
• 1 tbsp salt
• 1 lb (450g) green beans, trimmed and cut into thirds
• 12 black olives (dry cured)
• 4–5 sprigs fresh flat-leaf parsley, stemmed and chopped
• 4–5 sprigs chives, chopped

For the Vinaigrette:

• 1/3 cup (75ml) extra virgin olive oil
• 2 tbsp (30ml) lemon juice
• 2 tbsp (30ml) white wine vinegar
• 2 cloves garlic, minced
• 2 tsp Dijon mustard
• 1 tbsp chopped capers
• 1 tbsp chopped black olives (dry cured)
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper

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Instructions

Step 1: Hard-Boil the Eggs

1. Place the eggs in a saucepan and cover with water by about 1 inch.
2. Bring to a rapid boil, then lower the heat and simmer for 1 minute. Remove from heat, cover, and let rest for 10 minutes.
3. After the eggs have cooled, place them under running cold water, peel, and slice into quarters. Set aside for later.

Step 2: Cook the Potatoes and Green Beans

1. Halve or quarter the new potatoes depending on their size.
2. Add the potatoes to a large pot, cover with water by about 1 inch, and add 1 tbsp of salt.
3. Bring to a boil over medium-high heat, then reduce the heat and simmer for about 12 minutes or until the potatoes are tender but not overcooked.
4. Add the green beans to the pot and cook for another 2–3 minutes, until the beans are tender yet crisp.
5. Drain the potatoes and green beans and transfer them immediately to a bowl of ice water to stop the cooking process and preserve the beans’ vibrant green color. Once cooled, drain the vegetables and set them aside.

Step 3: Make the Vinaigrette

1. In a jar or small bowl, combine the olive oil, lemon juice, white wine vinegar, garlic, Dijon mustard, chopped capers, chopped olives, salt, and pepper.
2. Shake or whisk until the ingredients are well combined and emulsified.

Step 4: Assemble the Salad

1. In a large serving bowl, combine the chopped parsley and chives. Add half of the vinaigrette and toss to coat.
2. Add the cooked potatoes, green beans, and whole olives, and toss gently to combine with the vinaigrette.
3. Arrange the hard-boiled egg quarters on top and drizzle with the remaining vinaigrette.
4. Season with additional salt and pepper to taste, if needed. Serve immediately or refrigerate to chill.

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Nutrition Facts

Servings: 4–6
Calories per serving: 280 kcal (based on 4 servings)

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Preparation Time

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

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How to Serve

This French-style potato and green bean salad is perfect for a variety of occasions and can be served in different ways:

• As a side dish: Pair it with grilled meats, such as steak or chicken, for a well-rounded meal.
• As a main dish: It can also serve as a light meal for lunch or dinner, especially when served with a crusty baguette.
• Picnic treat: Pack it in a container for a refreshing and filling salad that travels well to your next outdoor gathering.
• Meal prep: Prepare it in advance and enjoy it over a few days; it holds up well in the fridge for up to 3 days.

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Additional Tips

1. Use new potatoes: New potatoes are perfect for this salad because they hold their shape well when boiled, providing the perfect texture.
2. Make ahead: This salad can be prepared ahead of time and stored in the fridge. The flavors actually improve as they meld together.
3. Adjust the dressing: If you prefer a milder vinaigrette, you can reduce the amount of Dijon mustard or add a teaspoon of honey for sweetness.
4. For added flavor: If you enjoy a bit more tang, add an extra tablespoon of lemon juice or a splash of red wine vinegar to the vinaigrette.
5. Vegetarian option: This salad is naturally vegetarian and gluten-free, making it a great option for various dietary preferences.

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FAQ Section

1. Can I use frozen green beans?
   • Yes, frozen green beans work well in this recipe. Just blanch them briefly before adding them to the salad.
2. What can I substitute for Dijon mustard?
   • If you don’t have Dijon mustard, you can substitute with yellow mustard, but the flavor will be slightly different. Or, use a mild whole-grain mustard for more texture.
3. How long can I store leftovers?
   • Leftovers can be stored in the fridge for up to 3 days. Make sure to cover it tightly to prevent the salad from drying out.
4. Can I add more vegetables?
   • Absolutely! Roasted bell peppers, cherry tomatoes, or even arugula would make excellent additions.
5. How can I make this salad vegan?
   • To make the salad vegan, simply omit the eggs and substitute a plant-based caper or olive variety if necessary.
6. What can I use instead of black olives?
   • If you don’t have black olives, green olives can be a great alternative. Alternatively, Kalamata olives will give a slightly different flavor profile.
7. Can I make the vinaigrette in advance?
   • Yes, the vinaigrette can be made ahead of time and stored in the refrigerator for up to a week.
8. What’s the best type of potatoes to use?
   • New potatoes or waxy potatoes are best for this recipe because they stay firm after boiling.
9. Can I use a different type of vinegar?
   • You can experiment with other vinegars, such as red wine vinegar or apple cider vinegar, but white wine vinegar gives the best balance in this recipe.
10. Can I serve this salad warm?

• Yes, this salad can be served warm or chilled. It’s delicious either way!

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Conclusion

This French-Style Potato and Green Bean Salad is a versatile, fresh, and satisfying dish that will soon become a staple in your kitchen. The mix of tender potatoes, crisp green beans, olives, and a zesty vinaigrette creates a harmonious and flavorful salad perfect for any occasion. Whether served at a picnic, as a side dish, or enjoyed as a light meal on its own, this salad is sure to impress. Its simple ingredients come together beautifully, making it an easy yet elegant addition to your repertoire. Enjoy!

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