French Potato Green Bean Salad (Print)
Tender potatoes and crisp green beans tossed in a zesty Dijon vinaigrette with olives, capers, and fresh herbs.
# Ingredients:
→ Main Ingredients
01 -
2 eggs, hard-boiled
02 -
900g new potatoes, scrubbed and halved
03 -
1 tablespoon salt
04 -
450g green beans, trimmed and cut into thirds
05 -
12 black olives (dry cured)
06 -
4-5 sprigs fresh flat parsley, stemmed and chopped
07 -
4-5 sprigs chives, chopped
→ Vinaigrette
08 -
75ml extra virgin olive oil
09 -
30ml lemon juice
10 -
30ml white wine vinegar
11 -
2 garlic cloves, minced
12 -
2 teaspoons Dijon mustard
13 -
1 tablespoon chopped capers
14 -
1 tablespoon chopped black olives (dry cured)
15 -
½ teaspoon salt
16 -
½ teaspoon freshly ground black pepper
# Directions:
01 -
Add eggs to a saucepan. Cover with water by 2.5cm and bring to a rapid boil. Boil for 1 minute and immediately remove from heat. Cover and let rest for 10 minutes. Carefully remove eggs from the water and rinse under cold water. Once cooled, peel the eggs under running cool water and slice into quarters.
02 -
Slice the small potatoes in half, or in quarters if larger. Place them in a large pot and cover by 2.5cm with water. Add 1 tablespoon of salt and bring to a boil over medium-high heat. Once boiling, reduce heat to medium and simmer for about 12 minutes until the potatoes are tender but not completely cooked. Add the green beans and continue to boil for another 2-3 minutes, until the beans are crisp and potatoes can be easily pierced with a knife. Drain immediately in a colander and transfer into a large bowl of ice-cold water to stop the cooking process and preserve the beans' bright green color.
03 -
In a jar, combine the olive oil, lemon juice, vinegar, minced garlic, Dijon mustard, chopped capers, chopped black olives, salt and black pepper. Shake well to combine.
04 -
In a serving bowl, add the herbs and mix with about half the amount of the vinaigrette. Add the cooked potatoes, green beans and olives and toss to combine. Top with the egg quarters and drizzle the remaining dressing over top (using as much as desired). Season to taste if needed.
# Notes:
01 -
The salad develops more flavor after 24 hours as it absorbs the dressing. Serve at room temperature or chilled.