With its elegant flavors and balanced textures, French‑Style Potato and Green Bean Salad brings the charm of a Parisian bistro straight to your table. Featuring tender potatoes, crisp green beans, briny olives, and a tangy lemon‑Dijon vinaigrette, this salad is bright, flavorful, and deeply satisfying. Whether you serve it with grilled fish on a warm summer evening or alongside roasted meats in the winter, it’s a versatile delight that never disappoints.
Why You’ll Love This French‑Style Salad
- Bistro chic in a bowl: Elegant flavors with effortless prep.
- Seasonless flexibility: Fresh and bright enough for summer, yet hearty enough for winter menus.
- Textural harmony: Creamy potatoes, crisp beans, soft egg, and zesty vinaigrette.
- Make‑ahead friendly: Flavors deepen over time—perfect for planned meals.
- French-inspired pantry staples: Olives, capers, Dijon mustard, fresh herbs.
Ingredients
Serves 4. You’ll need:
- Salad
- 2 eggs, hard‑boiled and quartered
- 2 lb (900 g) new potatoes, scrubbed and halved
- 1 tbsp salt (for boiling)
- 1 lb (450 g) green beans, trimmed and cut into thirds
- 12 dry‑cured black olives
- 4–5 sprigs flat‑leaf parsley, stemmed and chopped
- 4–5 sprigs chives, chopped
- For the Vinaigrette
- ⅓ cup extra‑virgin olive oil
- 2 tbsp lemon juice
- 2 tbsp white wine vinegar
- 2 garlic cloves, minced
- 2 tsp Dijon mustard
- 1 tbsp chopped capers
- 1 tbsp chopped dry‑cured black olives
- ½ tsp salt
- ½ tsp freshly ground black pepper
Step‑by‑Step Instructions
1. Prepare the Hard‑Boiled Eggs
Place eggs in a saucepan, cover with 1 inch of water, and bring to a rapid boil. Boil for 1 minute, then turn off heat and cover for 10 minutes. Transfer to cold water, peel under running water, and quarter. Set aside.
2. Cook Potatoes and Green Beans
Place halved potatoes in a pot and cover with 1 inch of water; add 1 tbsp salt. Bring to a boil, reduce to simmer, and cook for ~12 minutes, until tender but firm. Add green beans and boil for 2–3 minutes, just until crisp‑tender. Drain immediately and transfer to an ice bath to preserve color and stop cooking. Drain again.
3. Make the Vinaigrette
Combine olive oil, lemon juice, white wine vinegar, garlic, Dijon, capers, chopped olives, salt, and pepper in a jar. Shake until emulsified. Set aside.
4. Assemble the Salad
In a large bowl, toss chopped parsley and chives with about half the vinaigrette. Gently add potatoes, green beans, and whole olives; toss to coat.
5. Finish and Serve
Top with egg quarters. Drizzle remaining dressing over and season to taste. Serve immediately or let rest at room temperature.
Make‑Ahead & Serving Tips
- Flavor weaves over time: For best taste, refrigerate for 1–24 hours before serving—let it sit at room temperature 15 min before eating.
- Storage: Keeps in the fridge up to 3 days. Shake before serving to redistribute the dressing.
- No mustard? Use whole‑grain mustard instead.
- Add texture: Toss in toasted nuts like almonds or pine nuts.
- Extra crunch: Stir in thumb‑sized gherkins or fresh radishes before serving.
Why This Salad Works
This French‑style salad thrives on contrast: warm potatoes against cool dressing, tender beans versus crisp herbs, and the creaminess of egg with the briny notes of olives and capers. The lemon‑Dijon vinaigrette ties everything together, offering bright acidity and a silky finish. It’s light yet deeply flavorful—ideal as a side or a standalone vegetarian dish with grilled bread.
Variations & Serving Ideas
- Add protein: Slice grilled chicken or smoked salmon for a heartier meal.
- Mediterranean twist: Add sun‑dried tomatoes and fresh oregano.
- Green swap: Use blanched asparagus instead of green beans.
- Cheese delight: Sprinkle crumbled goat cheese for added creaminess.
Final Thoughts
Effortless yet elegant, French‑Style Potato and Green Bean Salad is a recipe you’ll return to again and again. Its simplicity belies its depth of flavor, making it a standout at any table. Whether you’re hosting a dinner party, packing a picnic, or meal-planning for the week, this salad is versatile, sophisticated, and utterly delicious.
The Goods
French-Style Potato and Green Bean Salad
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Recipes
Salad
- 2 eggs hard‑boiled and quartered
- 2 lb 900 g new potatoes, scrubbed and halved
- 1 tbsp salt for boiling
- 1 lb 450 g green beans, trimmed and cut into thirds
- 12 dry‑cured black olives
- 4 –5 sprigs flat‑leaf parsley stemmed and chopped
- 4 –5 sprigs chives chopped
For the Vinaigrette
- ⅓ cup extra‑virgin olive oil
- 2 tbsp lemon juice
- 2 tbsp white wine vinegar
- 2 garlic cloves minced
- 2 tsp Dijon mustard
- 1 tbsp chopped capers
- 1 tbsp chopped dry‑cured black olives
- ½ tsp salt
- ½ tsp freshly ground black pepper
Instructions
Prepare the Hard‑Boiled Eggs
- Place eggs in a saucepan, cover with 1 inch of water, and bring to a rapid boil. Boil for 1 minute, then turn off heat and cover for 10 minutes. Transfer to cold water, peel under running water, and quarter. Set aside.
Cook Potatoes and Green Beans
- Place halved potatoes in a pot and cover with 1 inch of water; add 1 tbsp salt. Bring to a boil, reduce to simmer, and cook for ~12 minutes, until tender but firm. Add green beans and boil for 2–3 minutes, just until crisp‑tender. Drain immediately and transfer to an ice bath to preserve color and stop cooking. Drain again.
Make the Vinaigrette
- Combine olive oil, lemon juice, white wine vinegar, garlic, Dijon, capers, chopped olives, salt, and pepper in a jar. Shake until emulsified. Set aside.
Assemble the Salad
- In a large bowl, toss chopped parsley and chives with about half the vinaigrette. Gently add potatoes, green beans, and whole olives; toss to coat.
Finish and Serve
- Top with egg quarters. Drizzle remaining dressing over and season to taste. Serve immediately or let rest at room temperature.
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