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French-Style Potato and Green Bean Salad

🇫🇷 France

Servings: 4-6 people Prep: 15 minutes Cook: 25 minutes Total: 40 minutes

Ingredients

  • 2 eggs, hard-boiled
  • 2 lbs (900g) new potatoes, scrubbed and halved
  • 1 tbsp salt
  • 1 lb (450g) green beans, trimmed and cut into thirds
  • 12 black olives (dry cured)
  • 4-5 sprigs 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 wine vinegar
  • 2 garlic cloves, minced
  • 2 tsp Dijon mustard
  • 1 tbsp chopped capers
  • 1 tbsp chopped black olives (dry cured)
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper

Steps

  1. Add eggs to a saucepan, cover with water by 1 inch, and bring to a rapid boil. Boil 1 minute, remove from heat, cover, and let rest 10 minutes.
  2. Remove eggs from water, rinse under cold water, peel, and slice into quarters.
  3. Halve or quarter the potatoes and place in a large pot. Cover with water by 1 inch, add 1 tbsp salt, and bring to a boil.
  4. Reduce heat to medium and simmer potatoes about 12 minutes until tender but not fully cooked.
  5. Add green beans and boil 2-3 minutes more, until beans are crisp-tender.
  6. Drain potatoes and beans, then transfer to a bowl of ice water to stop cooking and preserve color.
  7. In a jar, combine olive oil, lemon juice, vinegar, garlic, Dijon mustard, capers, chopped olives, salt, and pepper. Shake well to combine.
  8. In a serving bowl, toss the parsley and chives with about half the vinaigrette.
  9. Add the cooked potatoes, green beans, and whole olives; toss to combine.
  10. Top with egg quarters and drizzle with remaining vinaigrette to taste.

Notes

Salad improves after resting 24 hours as it absorbs the dressing flavors. Serve at room temperature or cold.

Source: www.pardonyourfrench.com