Meet your new summer sidekick: the French-Style Potato and Green Bean Salad. Imagine fork-tender new potatoes, snappy green beans, briny olives, and velvety hard-boiled eggs—all brought together with a punchy Dijon vinaigrette that’s pure sunshine in a bowl. This bistro classic is elegant enough for a dinner party or effortless for a lazy Sunday lunch. Let’s dive in!
Why You’ll Love This Recipe
- Fresh, Vibrant Flavors: Every bite of French-Style Potato and Green Bean Salad is a celebration of textures and zesty, herby brightness.
- Gorgeous on Any Table: This salad stuns with its mix of colors—sunny eggs, jewel-toned olives, crisp greens—making it a feast for the eyes as much as the palate.
- Make-Ahead Friendly: The components can be prepped in advance, meaning you can toss it all together right when you’re ready to serve—no last-minute scrambling.
- Crowd-Pleasing & Satisfying: Hearty yet light, its gentle French charm wins everyone over, from picky eaters to gourmet enthusiasts.
Ingredients You’ll Need
I absolutely adore how the simplest ingredients transform into something extraordinary in this French-Style Potato and Green Bean Salad. Each element plays a starring role—potatoes soak up that garlicky vinaigrette, green beans provide crunch and color, while eggs and olives give the perfect contrast. Here’s how to make every ingredient count.
- New potatoes: Choose firm, waxy potatoes for the best texture—they keep their shape and turn creamy when cooked just right.
- Green beans: Fresh, crisp beans add a satisfying snap and that brilliant green pop to your salad.
- Hard-boiled eggs: These add protein, creamy richness, and classic French bistro vibes.
- Black olives (dry-cured): Their bold, salty punch balances the bright veggies and lemony dressing.
- Fresh flat-leaf parsley & chives: Don’t skimp—these herbs bring bright, grassy freshness and lovely color.
- Extra Virgin Olive Oil: Choose a good quality one—its fruity, peppery taste really shines in the vinaigrette.
- Lemon juice & white wine vinegar: These bring tang and lift to the dressing, playing beautifully with mustard and garlic.
- Dijon mustard: Its smooth, sharp bite is what transforms an ordinary vinaigrette into a classic French one.
- Capers: These little pops of piquant flavor add a briny kick that keeps the salad wonderfully savory.
- Garlic cloves: Don’t mince too fine or too coarse—just the right size for that welcome punch of flavor.
- Salt & pepper: Fundamental in drawing out every note of flavor, from earthy potatoes to zesty vinaigrette.
Variations
The beauty of a French-Style Potato and Green Bean Salad is in its adaptability—think of this recipe as a foundation for your own delicious twists! Swap in your favorite veggies, tinker with the herbs, or make it vegan or heartier to suit any need or whim.
- Add Tuna or Salmon: For a Nicoise-inspired main, top with flakes of tuna or salmon.
- Play with Herbs: Try tarragon, basil, or dill for a fresh herbal spin that changes with the seasons.
- Vegan Twist: Skip the eggs and add chickpeas or white beans for extra plant-based goodness.
- Different Olives: Mix green Castelvetrano or Kalamata olives for extra color and complexity.
How to Make French-Style Potato and Green Bean Salad
Step 1: Hard Boil the Eggs
Gently place your eggs in a saucepan and cover them with an inch of water. Bring to a boil, then immediately remove from heat, cover, and let rest for 10 minutes. This foolproof method yields golden, creamy yolks every time—no chalky edges! Cool them under running water, peel, and quarter them for elegant wedges.
Step 2: Cook the Potatoes and Green Beans
Slice small new potatoes in halves or quarters for perfect bite-sized pieces. Simmer them gently in well-salted water until they’re just tender. When nearly done, toss in your green beans for a quick 2-3 minute cook—this preserves their snap and vibrant color. Immediately plunge both into icy water to stop the cooking and lock in freshness.
Step 3: Whip Up the Vinaigrette
In a jar, combine extra virgin olive oil, zesty lemon juice, white wine vinegar, minced garlic, zippy Dijon mustard, capers, and chopped dry-cured olives. Season with salt and pepper, then shake well until emulsified. This dressing is bold and bright—the real backbone of your French-Style Potato and Green Bean Salad.
Step 4: Assemble the Salad
In a roomy serving bowl, mix chopped herbs with half the vinaigrette. Add your potatoes, green beans, and whole olives, tossing everything so each bite is glistening and flavored. Artfully arrange the egg quarters on top, then drizzle with as much of the remaining vinaigrette as you like. Taste and adjust seasoning—now, it’s ready to wow.
Pro Tips for Making French-Style Potato and Green Bean Salad
- Keep the Potatoes Waxy: Select potatoes with a waxy texture (new, fingerling, or Yukon Gold), which hold their shape and soak up dressing without turning mushy.
- Shock the Veggies: Don’t skip the ice bath—this is key to locking in the vibrant color and perfect bite of your green beans (and it makes the potatoes less likely to crumble).
- Herbs at the Last Minute: Mix fresh herbs into the salad just before serving for their brightest flavor and beautiful appearance.
- Vinaigrette Magic: Whisk (or shake!) the dressing until it’s creamy and well-emulsified so it clings to every veggie and morsel—this is what unites the whole salad.
How to Serve French-Style Potato and Green Bean Salad
Garnishes
Finish your French-Style Potato and Green Bean Salad with a flourish: scatter extra chopped parsley or chives over the top, a few cracks of black pepper, and maybe some zest of lemon to amp up the vibrancy. For a touch of decadence, a sprinkle of flaky sea salt right before serving makes every bite pop.
Side Dishes
This salad shines alongside simply grilled chicken, juicy fish, or even a crusty baguette and cheese for a light European-style meal. It’s hearty enough to be a lunch star, but plays beautifully with roasted meats or summery vegetable tarts at a gathering.
Creative Ways to Present
For an elegant touch at dinner parties, serve the salad on a large platter, arranging the eggs and olives with artistic flair. Or go rustic with individual jars or small bowls for picnics! Layer the ingredients and let everyone drizzle their vinaigrette—fun, fresh, and totally customizable.
Make Ahead and Storage
Storing Leftovers
French-Style Potato and Green Bean Salad keeps well in the fridge for 2-3 days—just store it in an airtight container. The flavors deepen by the next day, so don’t be surprised if it tastes even better as leftovers!
Freezing
This salad isn’t a candidate for freezing—potatoes and eggs just don’t enjoy the deep freeze, and their lovely textures can turn grainy or watery once thawed. For best results, enjoy fresh or refrigerated only.
Reheating
No need to reheat—French-Style Potato and Green Bean Salad is best served chilled or at room temperature! If you prefer it a little warmer on a chilly day, let it sit out for 15-20 minutes before serving, but avoid microwaving to preserve those vibrant greens and creamy eggs.
FAQs
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Can I make French-Style Potato and Green Bean Salad ahead of time?
Absolutely! You can cook the potatoes, green beans, eggs, and even make the vinaigrette up to a day ahead. Store the components separately in the fridge, then toss everything together about 30 minutes before serving to let the flavors mingle without compromising texture.
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Can I use other types of potatoes?
Yes! Any waxy potato (like fingerlings or Yukon Gold) works brilliantly in this recipe—as long as you keep the pieces bite-sized and cook just until tender, you’ll get that perfect texture every time.
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What’s the best way to slice the green beans?
Cutting the green beans into thirds gives the prettiest look and makes them easy to eat with the potatoes and eggs. Just trim the ends, then slice into even pieces for the best presentation and bite.
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How long will the salad stay fresh in the fridge?
Stored in a covered container, French-Style Potato and Green Bean Salad stays fresh and delicious for up to three days. Give it a gentle toss before serving, and maybe a touch more vinaigrette to freshen it up.
Final Thoughts
The French-Style Potato and Green Bean Salad is a true taste of carefree lunches under striped umbrellas, no passport required! Whether you’re serving it for a family picnic, weekday meal prep, or a casual dinner party, it’s a dish that always feels special and sparks joy. I hope you savor every vibrant, tangy, herb-flecked bite—bon appétit!
Print
French-Style Potato and Green Bean Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: French
- Diet: Vegetarian
Description
A delightful French-style potato and green bean salad with a zesty vinaigrette dressing, perfect for a refreshing and light meal.
Ingredients
For the Salad:
- 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
For the Vinaigrette:
- 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
Instructions
- Step 1: Make the hard-boiled eggs. Add eggs to a saucepan and cover with water. Boil for 1 minute, then remove from heat and let sit for 10 minutes. Peel under cold water and slice.
- Step 2: Halve or quarter small potatoes. Boil in salted water for 12 minutes. Add green beans and cook for 2-3 more minutes. Drain and cool in ice water.
- Step 3: Make the vinaigrette by combining all ingredients in a jar and shaking well.
- Step 4: In a bowl, mix herbs with half the dressing. Add potatoes, beans, olives, and toss. Top with eggs, remaining dressing, and season.
Notes
- You can customize this salad by adding cherry tomatoes or grilled chicken for extra flavor.
- For a vegetarian version, omit the eggs or use a plant-based alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 95mg
