Easy French Potato and Green Bean Salad

Key Ingredients & Substitutions

New Potatoes: Small varieties like Yukon Gold or red potatoes are best due to their creamy texture. If they’re not available, you can use regular potatoes; just cut them into smaller pieces for even cooking.

Green Beans: Fresh green beans add a bright crunch. If you’re in a hurry, frozen green beans work well too—just blanch them briefly.

Eggs: Soft-boiled eggs add richness. You can skip the eggs for a vegan version or use avocado slices as a creamy alternative.

Black Olives: Kalamata or Niçoise olives give a briny flavor. If you prefer something milder, green olives or even cherry tomatoes can be great swaps.

Capers: These little flavor bombs enhance the salad, but if you’re not a fan, you can leave them out or use diced pickles instead.

How Do I Get Perfectly Boiled Eggs?

Getting your eggs just right can be tricky! Start by placing your eggs in cold water and bringing them to a gentle boil. Once boiling:

• Reduce the heat and let them simmer for 9-10 minutes.
• Immediately transfer to an ice bath to cool them quickly. This helps make peeling easier.

Peel your eggs under running water to ensure the shells come off smoothly!

What’s the Best Way to Blanch Green Beans?

Blanching retains the green beans’ bright color and crisp texture. Here’s how to get it right:

• Boil water and add a good pinch of salt for flavor.
• Add the beans and cook for just 3-4 minutes for that tender-crisp bite.
• Quickly plunge them into iced water to stop the cooking process and keep that vibrant green!

This simple technique makes your salad look and taste fantastic!

Easy French Potato and Green Bean Salad

Ingredients You’ll Need:

For the Salad:

• 1 ½ pounds small new potatoes (such as baby Yukon Gold or red potatoes), halved or quartered
• 8 ounces fresh green beans, trimmed and cut into 2-inch pieces
• 3 large eggs
• ¼ cup pitted black olives (Kalamata or Niçoise style)
• 2 tbsp capers, rinsed
• 2 tbsp finely chopped shallots
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh flat-leaf parsley (for garnish)

For the Dressing:

• ¼ cup extra virgin olive oil
• 2 tbsp white wine vinegar or red wine vinegar
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper, to taste

How Much Time Will You Need?

This delightful salad takes about 30 minutes of prep and cooking time. It’s quick and easy, allowing you to have a delicious side dish ready in no time!

Step-by-Step Instructions:

1. Cooking the Potatoes:

Begin by placing your halved or quartered potatoes in a large pot. Cover them with salted water and bring it to a boil. Let them cook until they are tender—this should take about 10-12 minutes. Once done, drain the potatoes and set them aside to cool slightly.

2. Blanching the Green Beans:

In another pot, bring salted water to a boil. Add your trimmed green beans and blanch them for 3-4 minutes until they’re tender-crisp. Drain the beans and quickly plunge them into ice water. This will stop the cooking process and keep them looking bright green. After a few minutes in the ice bath, drain them again.

3. Boiling the Eggs:

For the eggs, place them in a small saucepan and cover them with cold water. Bring to a boil, then lower the heat and let them simmer for about 9-10 minutes. Once done, transfer the eggs to cold water, peel them, and cut them into quarters.

4. Making the Dressing:

In a large bowl, whisk together the extra virgin olive oil, vinegar, Dijon mustard, salt, and pepper. This will create a delicious dressing that brings all the flavors together.

5. Combining Ingredients:

Add the warm potatoes and blanched green beans into the bowl with the dressing. Gently toss everything to ensure the potatoes and beans are evenly coated with the dressing.

6. Adding Flavor Boosters:

Next, stir in the finely chopped shallots, rinsed capers, black olives, and the chopped parsley. Fold everything gently to combine all the ingredients without breaking the potatoes.

7. Garnishing the Salad:

Arrange the quartered boiled eggs on top of the salad for a lovely presentation. You can also sprinkle extra parsley over the top for garnish.

8. Final Touch:

Taste your salad and season with additional salt and pepper if needed. You can serve this salad warm or chill it in the fridge for a refreshing cold option.

This recipe offers a delightful French-inspired potato salad with fresh green beans, olives, and capers, dressed in a tangy vinaigrette and topped with soft-boiled eggs for richness. It’s perfect as a side for grilled meats or as a stand-alone dish for brunch! Enjoy!

FAQ for Easy French Potato and Green Bean Salad

Can I Use Other Vegetables in This Salad?

Absolutely! Feel free to add other vegetables like diced bell peppers, radishes, or cherry tomatoes for a colorful twist. Just make sure to adjust the cooking times accordingly, especially for anything that needs blanching.

How to Store Leftover Salad?

Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to meld, making it even tastier! Just give it a gentle stir before serving again.

Is This Salad Vegan-Friendly?

You can easily make this salad vegan by omitting the eggs. Instead, consider adding diced avocado for a creamy texture or even some chickpeas for added protein!

What to Serve with This Salad?

This salad pairs wonderfully with grilled meats, fish, or even as a light main dish on its own. It also complements a variety of cuisines, making it a versatile side for barbecues or picnics!