French Potato Green Bean Salad

This rustic French-Style Potato and Green Bean Salad delivers all the flavors of the French countryside in one vibrant dish. The tender potatoes and crisp green beans tossed in a tangy mustard vinaigrette create a perfect balance of textures and flavors that improves with time.

I first made this salad for a summer picnic in the park and it has become my signature potluck dish. Something magical happens when those humble potatoes soak up the bright dressing overnight.

• Fresh new potatoes provide the perfect creamy texture and hold their shape when cooked
• Green beans add a satisfying crisp texture and vibrant color look for firm beans with no blemishes
• Hard boiled eggs contribute richness and make this salad more substantial
• Dry cured black olives bring briny depth and Mediterranean flair
• Fresh herbs parsley and chives brighten the entire dish with color and flavor
• Dijon mustard forms the backbone of the dressing with its distinctive sharpness
• Capers add little bursts of salty intensity throughout each bite
• Extra virgin olive oil use the best quality you can find for superior flavor

How To Make French-Style Potato and Green Bean Salad

Prepare the eggs

Start with room temperature eggs and place them in a saucepan with cold water. Bring to a boil then remove from heat and let sit covered for exactly 10 minutes. This timing creates perfectly cooked yolks without that gray ring. Shock in ice water to stop cooking process and make peeling easier.

Cook the vegetables

Cut potatoes uniformly to ensure even cooking. The key is simmering rather than rapid boiling which prevents the potatoes from breaking apart. Adding the green beans during the final minutes allows everything to finish at once. The ice bath is crucial for preserving the beans' bright color and stopping the cooking process.

Make the vinaigrette

Combine all dressing ingredients in a jar and shake vigorously until emulsified. This technique creates a perfectly blended dressing that clings beautifully to the vegetables. The capers and chopped olives in the dressing infuse every component with their distinctive flavors.

Assemble the salad

Mixing herbs with dressing first allows their flavors to bloom before adding the vegetables. Toss gently to maintain the integrity of the potatoes. The egg quarters arranged on top not only look beautiful but also allow diners to distribute them as desired.

The Dijon mustard is truly the secret hero of this recipe. My grandmother always kept a special jar of imported French Dijon just for making this salad. She would say that good mustard transforms this from a simple side dish into something worthy of company.

Make Ahead Storage

This salad actually improves with time making it perfect for meal prep. Store in an airtight container in the refrigerator for up to three days. The flavors will continue to develop as it sits. If making far in advance keep the eggs separate until serving time to prevent them from discoloring.

Perfect Substitutions

No new potatoes? Yukon golds work beautifully with their buttery texture. For a colorful twist substitute half the potatoes with sweet potatoes. If green beans aren't available asparagus makes an excellent alternative just blanch them briefly. Vegetarians can enjoy as is while those wanting more protein can add flaked tuna or grilled chicken.

Serving Suggestions

Serve this versatile salad slightly chilled or at room temperature never straight from the refrigerator as cold temperatures dull flavors. It pairs beautifully with grilled meats especially a simple roast chicken or grilled sausages. For a complete meal add a crusty baguette and a glass of chilled dry white wine. During warmer months I often serve it atop a bed of mixed greens with extra vinaigrette on the side.

The French Connection

This salad has deep roots in French country cooking where resourceful home cooks created meals from garden harvests. Unlike American potato salads with mayonnaise French versions rely on vinaigrettes allowing the vegetables to shine. Traditionally this would be served as part of a larger spread during the warm summer months when beans and new potatoes are at their peak. Each region in France might add their own touch with different herbs or additions.

Recipe FAQs

→ Can I prepare this salad ahead of time?

Yes! This salad actually improves after 24 hours as the potatoes and beans absorb the flavors of the dressing. Store it covered in the refrigerator for up to 3 days, but bring to room temperature before serving for the best flavor.

→ What type of potatoes work best for this salad?

New potatoes or small waxy varieties like fingerling, red bliss, or Yukon gold work best as they hold their shape after cooking and don't become mushy when mixed with the dressing.

→ Can I substitute the olives or capers if I don't have them?

Yes, you can substitute capers with chopped pickles or cornichons for tanginess. For olives, any variety will work, though the dry-cured black olives specified provide an authentic Mediterranean flavor. Green olives can be used as an alternative.

→ How do I ensure my green beans stay bright green and crisp?

The key is to cook the green beans briefly (just 2-3 minutes) and immediately transfer them to ice water after cooking. This 'shocking' process stops the cooking and preserves their vibrant color and crisp texture.

→ Is this salad suitable for vegetarians?

Yes, this salad is completely vegetarian as it contains only eggs, vegetables, and plant-based dressing ingredients. For a vegan version, simply omit the eggs and ensure your Dijon mustard is vegan-friendly.

→ What main dishes pair well with this salad?

This versatile salad pairs beautifully with grilled meats like chicken or steak, roasted fish, or as part of a vegetarian spread. It's perfect for picnics, barbecues, or as a side dish for a traditional French meal.