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French-Style Potato and Green Bean Salad

French-Style Potato and Green Bean Salad with Zesty Twist

Enjoy a vibrant French-Style Potato and Green Bean Salad that’s a crowd-pleaser for any gathering.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Salads
Cuisine: French, Mediterranean
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 lbs New Potatoes Choose waxy red-skinned or fingerling varieties.
  • 1 lb Green Beans Fresh and crunchy, trimmed and cut into thirds.
  • 12 dry-cured Black Olives Substitute with additional olives if desired.
  • 2 Hard-Boiled Eggs Quartered for richness.
  • 4-5 sprigs Flat Parsley Chopped to add fresh herb flavor.
  • 4-5 sprigs Chives Chopped for additional fresh flavor.
For the Vinaigrette
  • 1/3 cup Extra Virgin Olive Oil Healthy foundation for vinaigrette.
  • 2 tbsp Lemon Juice Adds brightness and acidity.
  • 2 tbsp White Wine Vinegar Provides depth with tangy acidity.
  • 2 cloves Garlic Minced for savory goodness.
  • 2 tsp Dijon Mustard Adds creaminess and tang.
  • 1 tbsp Chopped Capers For a burst of briny flavor.

Equipment

  • Saucepan
  • large pot
  • Colander
  • mixing bowl
  • Jar

Method
 

Preparation Steps
  1. Prepare Hard-Boiled Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, remove from heat, cover, and let sit for 10 minutes. Rinse under cold water and peel.
  2. Cook Potatoes: Halve the new potatoes and cover with salted water in a large pot. Bring to a boil, then simmer for about 12 minutes until tender.
  3. Add Green Beans: Trim and cut green beans into thirds; add to the pot with potatoes for an additional 2-3 minutes of cooking.
  4. Ice Bath: Drain the cooked potatoes and green beans and transfer to a bowl of ice water for 5 minutes to stop cooking.
  5. Make Vinaigrette: Combine olive oil, lemon juice, vinegar, garlic, mustard, and capers in a jar. Season with salt and pepper, then shake to emulsify.
  6. Assemble Salad: In a large bowl, mix herbs with half the vinaigrette. Add potatoes, green beans, and olives, then gently combine. Top with quartered hard-boiled eggs and drizzle remaining vinaigrette.
  7. Serve or Store: Let the salad rest for 30 minutes at room temperature or refrigerate for hours. Enjoy!

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 25gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 300mgPotassium: 450mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 1mg

Notes

This salad can be made ahead of time and is best served after resting for optimal flavor. Keep leftovers in an airtight container for up to 2-3 days.

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