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French-Style Potato and Green Bean Salad

French-Style Potato and Green Bean Salad: A Light Summer Delight

This French-Style Potato and Green Bean Salad is a refreshing side dish, perfect for summer gatherings, combining vibrant flavors with a tangy vinaigrette.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizers
Cuisine: Mediterranean
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 large hard-boiled eggs Adds protein and richness; can be prepared up to 7 days ahead for convenience.
  • 2 lbs new potatoes Provides structure; small, waxy potatoes like Yukon golds work best.
  • 1 tbsp salt Enhances flavor during cooking.
  • 1 lb green beans Provides freshness and crunch; trimmed and cut into thirds.
  • 12 dry-cured black olives Adds a briny flavor.
  • 4-5 sprigs flat parsley Offers mild flavor and vibrant color; best to use fresh, chopped.
  • 4-5 sprigs chives Enhances the dressing; adds a subtle onion flavor.
For the Vinaigrette
  • 1/3 cup extra virgin olive oil Rich base for the vinaigrette.
  • 2 tbsp lemon juice Adds acidity to balance the flavors; fresh is better.
  • 2 tbsp white wine vinegar Further acidity for the vinaigrette.
  • 2 cloves garlic Enhances depth of flavor; minced finely.
  • 2 tsp Dijon mustard Binds the vinaigrette and adds a tangy note.
  • 1 tbsp capers Provides a tangy briny note.
  • 1/2 tsp salt An additional seasoning for the dressing.
  • 1/2 tsp black pepper Freshly ground for a subtle kick of spice.

Equipment

  • medium saucepan
  • Large Pot
  • colander
  • jar
  • large serving bowl

Method
 

Preparation
  1. Prepare Hard-Boiled Eggs: Place the eggs in a medium saucepan, cover with water, bring to a boil, remove heat, cover, let sit for 10 minutes, cool under cold water, peel, and cut into quarters.
  2. Cook Potatoes: Halve or quarter the new potatoes, place in a large pot of boiling salted water, and cook for about 12 minutes until tender.
  3. Add Green Beans: Carefully add trimmed green beans to the pot, boil for an additional 2-3 minutes until crisp-tender.
  4. Shock Vegetables: Drain and transfer the potatoes and green beans to a bowl of ice-cold water for 5 minutes to stop the cooking process.
  5. Make Vinaigrette: In a jar, combine olive oil, lemon juice, vinegar, minced garlic, mustard, chopped capers, salt, and pepper. Seal and shake to blend.
  6. Assemble Salad: In a large bowl, mix parsley and chives with half of the vinaigrette. Add potatoes, green beans, and remaining olives. Toss gently and top with quartered eggs.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 15gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 186mgSodium: 300mgPotassium: 500mgFiber: 3gSugar: 1gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 10mg

Notes

Allow the salad to sit for several hours or overnight for the best flavor. Store in an airtight container for up to 3 days.

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