Description
This elegant French-style salad combines tender potatoes, crisp green beans, olives, and a flavorful vinaigrette. It’s perfect as a light meal, side dish, or picnic treat! Fresh, vibrant, and versatile, it offers a delightful way to enjoy vegetables with a zesty twist.
Ingredients
Scale
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
Instructions
- Hard-Boil the Eggs:
- Place the eggs in a saucepan and cover with water by 1 inch.
- Bring to a rapid boil, boil for 1 minute, then remove from heat. Cover and let rest for 10 minutes.
- Cool the eggs under running cold water, peel, and slice into quarters.
- Cook the Potatoes and Green Beans:
- Halve or quarter the potatoes, depending on their size.
- Place potatoes in a large pot, cover with water by 1 inch, and add 1 tbsp salt.
- Bring to a boil over medium-high heat, then reduce to medium and simmer for about 12 minutes, until tender but not overcooked.
- Add the green beans to the pot and cook for another 2–3 minutes, until beans are crisp and the potatoes are fully tender.
- Drain and transfer immediately to a bowl of ice water to stop the cooking process and retain the beans’ bright green color. Drain and set aside.
- Make the Vinaigrette:
- Combine the olive oil, lemon juice, vinegar, garlic, Dijon mustard, capers, chopped olives, salt, and pepper in a jar.
- Shake well until emulsified.
- Assemble the Salad:
- In a serving bowl, mix the parsley and chives with half of the vinaigrette.
- Add the potatoes, green beans, and whole olives, tossing gently to combine.
- Top with the egg quarters and drizzle the remaining vinaigrette over the salad.
- Season to taste with additional salt or pepper, if needed.
Notes
- To keep the potatoes and green beans vibrant, make sure to cool them quickly in ice water after boiling.
- For a variation, try adding other vegetables like tomatoes or radishes for extra color and flavor.
- If you prefer a creamier vinaigrette, consider adding a tablespoon of yogurt or mayonnaise.
- Leftovers can be stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling, Chilling
- Cuisine: french
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 3 g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 60 mg