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French-Style Potato and Green Bean Salad

French-Style Potato and Green Bean Salad
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Discover the vibrant flavors of our French-Style Potato and Green Bean Salad, a delightful dish that brings together crisp greens and tender potatoes in a light, zesty vinaigrette. Perfect for potlucks, picnics, or casual dinners, this salad is not only visually appealing but also incredibly satisfying. The heartiness of new potatoes paired with fresh green beans and bold Mediterranean ingredients like olives and capers makes it a standout choice for any occasion. It can be enjoyed as a refreshing side or topped with hard-boiled eggs for a complete meal. Prepare it ahead of time to allow the flavors to meld beautifully, making it an ideal option for busy weeknights or gatherings.

Ingredients

Scale
  • 2 eggs, hard-boiled
  • 2lbs (900g) new potatoes, scrubbed and halved
  • 1 tbsp salt
  • 1lb (450g) green beans, trimmed and cut into thirds
  • 12 black olives, dry cured
  • 4–5 sprigs fresh flat parsley, stemmed and chopped
  • 4–5 sprigs chives, chopped
  • 1/3 cup (75ml) Extra Virgin Olive Oil
  • 2 tbsp (30ml) lemon juice
  • 2 tbsp (30ml) white apple vinegar
  • 2 garlic cloves, minced
  • 2 tsp Dijon mustard
  • 1 tbsp chopped capers
  • 1 tbsp chopped black olives, dry cured
  • ½ tsp salt
  • ½ tsp freshly ground black pepper

Instructions

  1. Add eggs to a saucepan. Cover with water by 1 inch. Bring to a rapid boil. Boil for 1 minute. Remove from heat, cover, and let rest for 10 minutes. Carefully remove eggs from water and rinse under cold water. Once cooled, peel the eggs under running cool water and slice into quarters.
  2. Slice the small potatoes in half or quarters if larger. Place them in a large pot covered by 1 inch with water. Add 1 tbsp of salt; bring to a boil over medium-high heat. Once boiling, reduce heat to medium; simmer for about 12 minutes until tender but not fully cooked. Add green beans; continue boiling for another 2-3 minutes until crisp-tender. Drain immediately into a colander/strainer; transfer into a large bowl of ice-cold water to stop cooking.
  3. In a jar, combine olive oil, lemon juice, vinegar, minced garlic, Dijon mustard, chopped capers, chopped black olives, salt, and black pepper. Shake well to combine all ingredients.
  4. In a serving bowl, add herbs; mix with about half of the vinaigrette. Add cooked potatoes, green beans, and olives; toss gently to combine. Top with egg quarters; drizzle remaining dressing over top as desired. Season to taste if needed.
  5. The salad improves after resting for at least 24 hours as it absorbs the dressing's flavors. Enjoy it at room temperature or chilled!

Nutrition

Find it online: https://sweetrecipetime.com/french-style-potato-and-green-bean-salad/