This bright salad is a lovely mix of tender green beans and soft potatoes tossed in a light dressing. It’s simple, fresh, and perfect for any meal!
Whenever I make this dish, I feel like a fancy chef! Plus, it’s tasty warm or cold, so it’s great for lunch the next day. Who doesn’t love a salad that’s always a winner? 😄
Key Ingredients & Substitutions
Baby Potatoes: I love using fingerling or new potatoes for their creaminess. However, you can substitute regular potatoes. Just cut them into small chunks to cook evenly.
Green Beans: Fresh green beans are a must for crisp texture. If they’re out of season, try using frozen ones; just thaw them first!
Eggs: Hard-boiled eggs add protein and richness. If you’re looking for a vegan option, you could skip them or use avocado for creaminess.
Olives: Niçoise olives add an authentic touch, but any pitted black olives will work. For a different flavor, try Kalamata olives or green olives if you prefer a bit more tang.
Dijon Mustard: This adds a nice zesty kick to your dressing. If you don’t have it, yellow mustard or even a bit of honey mustard can work in a pinch!
How Do You Get Perfectly Cooked Green Beans?
Cooking green beans so they stay crisp and bright takes a bit of care. Here’s how to do it:
- First, prepare an ice bath by filling a bowl with cold water and ice. This will help stop the cooking process.
- Boil the green beans in salted water for just 3-4 minutes. You want them tender but still crunchy.
- Immediately transfer the beans to your ice bath for a few minutes. This will keep their lovely green color!
- Drain them well before adding to the salad, so you don’t water it down.
This technique makes such a difference in salads, keeping everything fresh and vibrant! Enjoy your cooking! 😊
Easy French-Style Potato and Green Bean Salad
Ingredients You’ll Need:
For the Salad:
- 1 lb baby potatoes (such as fingerlings or new potatoes), halved or quartered if large
- 8 oz green beans, trimmed and cut into 2-inch pieces
- 3 large eggs
- 1/4 cup black olives (like Niçoise or Kalamata), pitted and halved
- 2 tbsp capers, drained and chopped
- 1/4 cup fresh parsley leaves, chopped
For the Dressing:
- 2 tbsp shallots, minced
- 2 garlic cloves, minced
- 3 tbsp extra-virgin olive oil
- 1 1/2 tbsp white wine vinegar or red wine vinegar
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious potato and green bean salad will take about 30 minutes to prepare. You’ll spend around 15 minutes cooking the potatoes and green beans, and 10-15 minutes for mixing everything together along with making the dressing. It’s quick and easy!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the baby potatoes in a large pot and covering them with cold salted water. Bring the water to a boil and cook the potatoes until they’re just tender, which should take about 12-15 minutes. Once they’re done, drain them and let them cool slightly.
2. Prepare the Green Beans:
While the potatoes are cooking, fill another pot with salted water and bring it to a boil as well. Add your trimmed green beans and cook them for just 3-4 minutes until they’re crisp-tender. Immediately drain and plunge them into ice water to keep their bright green color. After a few minutes, drain them again.
3. Hard-Boil the Eggs:
In a small saucepan, place the eggs and gently boil them for about 8-9 minutes for firm yolks. Once cooked, transfer them to cold water to cool down. Once they are cool, peel the eggs and cut them into quarters.
4. Make the Dressing:
In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, minced shallots, minced garlic, salt, and pepper to create a delicious dressing.
5. Combine the Salad:
In a large mixing bowl, combine the warm potatoes, green beans, halved olives, chopped capers, and parsley. Drizzle the dressing over the salad and toss everything together gently until combined.
6. Add the Eggs:
Finally, gently fold the quartered eggs into the salad, being careful not to break them up too much. Taste and adjust the seasoning with more salt and pepper if needed.
7. Serve:
Enjoy your salad warm or let it cool to room temperature. It makes for a great light lunch or a delicious side dish with grilled meats or fish!
Bon appétit! 😊
FAQ for Easy French-Style Potato and Green Bean Salad
Can I Make This Salad Ahead of Time?
Absolutely! You can prepare the potatoes, green beans, and dressing in advance. Just store them separately in the fridge for up to a day. When you’re ready to serve, combine everything and gently fold in the eggs just before serving for the best flavor and texture.
What Can I Use Instead of Eggs?
If you’re looking for a vegan option or simply want to skip the eggs, you can substitute with avocado slices for a creamy texture, or you can add more olives for extra flavor. Just keep in mind that it will change the overall character of the salad!
How Do I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Note that the greens may lose some crispness over time, so it’s best enjoyed fresh. If the dressing thickens, you can add a splash of olive oil or vinegar when you’re ready to eat.
Can I Add Other Vegetables?
Yes! Feel free to toss in other vegetables like cherry tomatoes, radishes, or bell peppers for added color and crunch. Just make sure to adjust the cooking times for any added veggies accordingly!
