This tasty French-style salad is a colorful mix of tender potatoes and vibrant green beans, all tossed in a light vinaigrette. It’s perfect for a picnic or a side dish!
You won’t believe how easy it is to whip up this salad! I love serving it chilled—it makes for a refreshing treat on hot days. Plus, leftovers taste even better the next day!
Key Ingredients & Substitutions
Baby New Potatoes: These small potatoes are perfect for salads because they hold their shape well. If you can’t find them, try using Yukon Gold potatoes for a similar texture.
Green Beans: Fresh green beans add crunch and color. If you’re in a pinch, frozen green beans can work too; just thaw them before adding.
Hard-Boiled Eggs: They add creaminess to the salad. If you’re vegan, consider using diced avocado for a similar texture or skip them entirely.
Black Olives: Kalamata olives provide a nice brininess. If you have green olives or even capers, they can be used as substitutes for a different flavor.
Shallot: This gives the salad a mild onion flavor. If you don’t have shallots, finely diced red or yellow onion works well too.
How to Cook Potatoes and Green Beans Perfectly?
Getting perfectly cooked potatoes and green beans is key to this salad. Here are my tips:
- For the potatoes, make sure to use enough water to cover them. Boil until they’re fork-tender but not mushy. Drain them and let them cool for a few minutes.
- When it comes to green beans, boiling them for just 3-5 minutes allows them to stay bright and crisp. Using ice water is crucial to stop the cooking process and keep that vibrant green color.
This method ensures that both vegetables shine in your salad, making every bite delightful!
Easy French-Style Potato and Green Bean Salad
Ingredients You’ll Need:
For the Salad:
- 1.5 pounds baby new potatoes, halved or quartered
- 8 ounces green beans, trimmed
- 3 hard-boiled eggs, peeled and quartered
- 1/2 cup pitted black olives (such as Kalamata)
- 2 tablespoons capers, drained
- 1/4 cup fresh flat-leaf parsley, chopped
For the Vinaigrette:
- 1 small shallot, finely minced
- 3 tablespoons white wine vinegar or red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious salad will take about 25 minutes to prepare. You’ll spend around 15 minutes cooking the potatoes and green beans, then the rest of the time making the dressing and combining everything. If you want to chill it, add another 30 minutes in the fridge before serving!
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by placing the baby new potatoes in a large pot. Cover them with salted water and bring it to a boil. Cook the potatoes for about 12-15 minutes, or until they are tender when pierced with a fork. Once done, drain the potatoes and let them cool for a few minutes.
2. Preparing the Green Beans:
While the potatoes are cooking, take another pot and bring salted water to a boil. Add the trimmed green beans and cook for about 3-5 minutes until they are crisp-tender and vibrant in color. Immediately drain the beans and plunge them into a bowl of ice water to stop the cooking process. After a few minutes, drain the beans again and pat them dry.
3. Making the Vinaigrette:
In a small bowl, combine the minced shallot, vinegar, Dijon mustard, and capers. Gradually drizzle in the olive oil while whisking to emulsify the vinaigrette. Season with salt and pepper to your taste.
4. Combining the Salad:
In a large mixing bowl, combine the cooled potatoes, green beans, black olives, and chopped parsley. Pour the vinaigrette over the salad and toss gently to coat all the ingredients evenly.
5. Adding Eggs and Final Touches:
Gently fold in the quartered hard-boiled eggs, being careful not to break them apart. Taste the salad and adjust the seasoning with more salt and pepper if needed.
6. Serving the Salad:
This salad can be served right away at room temperature or chilled in the refrigerator for about 30 minutes for a refreshing option. Optional: garnish with extra parsley leaves for a lovely presentation.
Enjoy your flavorful and easy French-style potato and green bean salad! It’s perfect for gatherings or as a lovely side dish!
Can I Use Different Types of Potatoes for This Salad?
Absolutely! While baby new potatoes are ideal for their texture and flavor, you can substitute with Yukon Gold or red potatoes. Just be sure to cut them into similar-sized pieces for even cooking.
How to Store Leftovers?
This salad can be stored in an airtight container in the fridge for up to 3 days. For the best flavor, enjoy it within the first 1-2 days as the vegetables might lose their crispness over time.
Can I Make This Salad Vegan?
Yes! Simply omit the hard-boiled eggs or substitute them with diced avocado for a creamy texture. You can also add extra veggies or nuts to enhance the dish.
What Other Dressings Can I Use?
If you want to mix it up, try a lemon vinaigrette or a homemade tahini dressing for a different flavor profile. Just whisk together your ingredients in the same way you did with the vinaigrette!
