There are few dishes as crowd-pleasing and effortlessly elegant as a French-Style Potato and Green Bean Salad. This classic recipe couples the earthy comfort of baby potatoes with crisp-tender green beans, all tossed in a zippy Dijon vinaigrette that instantly evokes sunny picnics in Provence. With Kalamata olives, capers, fresh parsley, and a sprinkle of red onions, every bite delivers a pop of color and a chorus of flavors. Whether you serve it warm or at room temperature, as a side dish or a light lunch, this salad is French simplicity at its most satisfying.
Ingredients You’ll Need
You only need a handful of fresh, vibrant ingredients to create this stunning French-Style Potato and Green Bean Salad. Each component plays a decisive role in giving the dish its remarkable character—from tender potatoes for heartiness to zesty Dijon mustard for a kick. Don’t skip on any of these; they all perform their magic in the final bowl!
- Baby potatoes: Look for waxy varieties like fingerling or Yukon gold for the creamiest texture and best bite.
- Fresh green beans: Choose beans that are crisp and bright green for a pleasing snap and color contrast.
- Red onion: Thin slices add gentle sharpness and a lovely hint of purple.
- Kalamata olives: Their briny, meaty richness is quintessential for that French flair—don’t use canned black olives!
- Capers: These tiny flavor bombs inject a distinctive tanginess that wakes up the whole salad.
- Hard-boiled eggs (optional): Creamy and satisfying, quartered eggs add an extra layer of classic French bistro charm.
- Fresh parsley: Chopped parsley brightens up the salad with its fresh and verdant pop.
- Extra virgin olive oil: Use your best olive oil for a silky, fruity backbone to the vinaigrette.
- Red wine vinegar: Brings gentle acidity that balances the richness of the potatoes and oil.
- Dijon mustard: A must for authentic flavor—Dijon gives the dressing its quintessential bite.
- Whole grain mustard: Adds visual interest and a subtle crunch to the vinaigrette.
- Honey: Just a touch, to mellow out the acidity and mustard sharpness.
- Garlic: Freshly minced, for a background warmth and depth.
- Salt: Essential for pulling together all the flavors.
- Black pepper: Rounds everything out with a bit of gentle heat.
How to Make French-Style Potato and Green Bean Salad
Step 1: Cook the Potatoes
Begin by placing the halved baby potatoes in a large pot of salted water. Bring to a boil, then cook until the potatoes are fork-tender yet still sturdy enough to hold their shape—about 12 to 15 minutes. Drain them and let them cool slightly. This step helps achieve that creamy interior and delicate bite, which is foundational for a true French-Style Potato and Green Bean Salad.
Step 2: Blanch the Green Beans
While the potatoes are cooking, bring another pot of well-salted water to a boil. Add the trimmed green beans, blanching them for 3 to 4 minutes until they turn a vivid green and are just tender but still crisp. Immediately drain and plunge them into a bowl of ice water. This keeps the beans’ beautiful color locked in and stops the cooking in its tracks, so no limp green beans here!
Step 3: Make the Dijon Vinaigrette
Whisk up the vinaigrette in a small bowl by combining extra-virgin olive oil, red wine vinegar, both mustards, honey, minced garlic, salt, and black pepper. You want a silky, glossy, well-emulsified dressing that packs a punch—taste and adjust to your liking. This tangy vinaigrette is what really puts the “French” in the French-Style Potato and Green Bean Salad.
Step 4: Assemble the Salad
In a large serving bowl, gently toss the slightly warm potatoes with the cooled green beans, thinly sliced red onion, Kalamata olives, and briny capers. Drizzle liberally with the fresh vinaigrette and toss once more to ensure every piece is coated. Scatter the freshly chopped parsley over the top. If you’re using them, arrange the quartered hard-boiled eggs attractively on the salad.
Step 5: Let the Flavors Mingle
If you have the patience, let the French-Style Potato and Green Bean Salad sit at room temperature for at least 30 minutes before serving. This mellow pause allows all the flavors to meld into the most harmonious balance, turning a good salad into an unforgettable one.
How to Serve French-Style Potato and Green Bean Salad
Garnishes
Don’t underestimate the finishing touches! Sprinkle on extra fresh parsley for a burst of green, or a few additional capers or sliced olives for added sparkle and tanginess. If you want to get really fancy, a tiny grate of lemon zest or shavings of Parmesan can bring an extra flavorful edge.
Side Dishes
A French-Style Potato and Green Bean Salad pairs beautifully with picnic fare like roast chicken, grilled fish, or a simple baguette with good butter. It also makes a lovely companion for other Mediterranean-inspired sides, such as marinated tomatoes or a platter of cheeses.
Creative Ways to Present
For a vibrant presentation, serve the salad in a shallow, wide bowl so all the colorful ingredients are on display. Try making individual composed plates for a dinner party, topping each with a wedge of hard-boiled egg and a flourish of parsley. Or, heap the salad onto a bed of fresh arugula for a peppery twist.
Make Ahead and Storage
Storing Leftovers
Leftover French-Style Potato and Green Bean Salad keeps well in the refrigerator, tightly covered, for up to three days. The flavors actually deepen and improve, though the beans may soften slightly. For the best texture, bring it to room temperature before serving.
Freezing
Freezing isn’t recommended for this salad, as potatoes and green beans tend to change texture and can become watery or grainy after thawing. It’s best enjoyed fresh or within a few days for that signature French crunch and creaminess.
Reheating
If you prefer your salad slightly warm, you can gently reheat it in the microwave in short bursts or in a covered skillet over low heat. Be careful not to overheat; you want the ingredients just warmed through, not hot or mushy. The vinaigrette may separate a bit, but a gentle stir will bring it back together.
FAQs
Can I substitute different potatoes for this salad?
Absolutely! While baby potatoes, fingerlings, or Yukon gold are classic choices for their creamy yet sturdy texture, you can use small red potatoes or even regular gold potatoes cut into large chunks. Just make sure to avoid overly starchy varieties, which can fall apart during mixing.
Is the French-Style Potato and Green Bean Salad served warm or cold?
This salad is versatile and can be served warm, at room temperature, or even chilled. Traditionally, it’s offered at room temperature, so the flavors shine. If you prep it ahead, let it sit out of the fridge for a bit before serving.
How can I make this salad vegan?
To make a fully vegan French-Style Potato and Green Bean Salad, simply omit the hard-boiled eggs and use maple syrup or agave in place of honey in the dressing. The salad will be just as delicious and entirely plant-based.
What proteins pair well for a main course?
Grilled salmon, seared tuna, roast chicken, or chickpeas all work wonderfully with this salad, transforming it into a more substantial meal. For a classic Niçoise twist, try adding good-quality canned tuna or anchovies.
How far in advance can I make this French-Style Potato and Green Bean Salad?
You can assemble the salad up to a day in advance—just toss in the parsley and arrange the eggs right before serving for the freshest taste and appearance. The flavors will continue to meld and develop as the salad sits.
Final Thoughts
If you’re craving a vibrant, easy, and undeniably charming dish, let the French-Style Potato and Green Bean Salad win a place in your kitchen. It’s a celebration of simple ingredients elevated by classic French technique, and I can’t wait for you to taste the magic for yourself!
Print
French-Style Potato and Green Bean Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Salad, Side Dish
- Method: Boiling, Tossing
- Cuisine: French
- Diet: Vegetarian, Gluten-Free
Description
A delightful French-style potato and green bean salad that is brimming with flavors from tender baby potatoes, crisp green beans, briny olives, and a tangy Dijon vinaigrette. This vibrant salad is perfect as a side dish or a light meal.
Ingredients
Baby Potatoes:
1 1/2 pounds halved
Green Beans:
8 ounces trimmed
Red Onion:
1/4 cup thinly sliced
Kalamata Olives:
1/4 cup pitted and halved
Capers:
2 tablespoons drained
Hard-Boiled Eggs (optional):
2 quartered
Parsley:
1/4 cup chopped
Extra Virgin Olive Oil:
3 tablespoons
Red Wine Vinegar:
1 tablespoon
Dijon Mustard:
1 tablespoon
Whole Grain Mustard:
1 teaspoon
Honey:
1 teaspoon
Garlic Clove:
1 small minced
Salt:
1/2 teaspoon
Black Pepper:
1/4 teaspoon
Instructions
- Prepare Potatoes: Boil halved baby potatoes until tender. Drain and cool slightly.
- Blanch Green Beans: Boil green beans until crisp-tender. Shock in ice water and dry.
- Make Vinaigrette: Whisk olive oil, red wine vinegar, Dijon mustard, whole grain mustard, honey, garlic, salt, and pepper.
- Combine Ingredients: Toss potatoes, green beans, red onion, olives, and capers with vinaigrette.
- Finish and Serve: Top with parsley and hard-boiled eggs. Serve warm or at room temperature.
Notes
- For a Niçoise-style twist, add canned tuna or anchovies.
- Flavors meld better after resting for 30 minutes.
- Opt for fingerling or Yukon gold potatoes for best results.
Nutrition
- Serving Size: 1 cup
- Calories: 185
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg (without eggs)
