Easy French Potato and Green Bean Salad Recipe

Key Ingredients & Substitutions

Baby Potatoes: I recommend using small, waxy potatoes like fingerlings or new potatoes. They hold their shape well. If you can’t find these, red or Yukon Gold potatoes work fine!

Green Beans: Fresh green beans add a nice crunch to the salad. If you don’t have green beans, snap peas or even frozen green beans can be used in a pinch. Just make sure to blanch them if frozen.

Black Olives: Niçoise olives are fantastic for this salad, but if you can’t find them, Kalamata olives are a great alternative. You can also use green olives for a different flavor.

Capers: Capers give a salty, briny pop. If you’re not a fan, you can leave them out or replace them with chopped pickles for a similar effect!

Shallots: Restaurants often use shallots for their softer flavor compared to regular onions, which I love. If you don’t have shallots, finely minced green onions or red onions work as substitutes.

How Do You Perfectly Blanch Green Beans?

Blanching is essential for maintaining that bright green color and crispiness in your green beans. Here’s how to do it right:

• Bring a pot of salted water to a rolling boil.
• Add the green beans and cook for 3-4 minutes until tender-crisp.
• Immediately transfer them to a bowl of ice water. This stops the cooking process and keeps their vibrant color.
• Drain the beans after they’ve cooled for a couple of minutes. That’s it!

This technique is key for salads and stir-fries, so it’s worth mastering! Enjoy creating a colorful side dish for your next meal!

Easy French Potato and Green Bean Salad

Ingredients You’ll Need:

For the Salad:

• 1 pound baby potatoes (preferably small, waxy varieties)
• 8 ounces fresh green beans, trimmed and cut in half
• 3 large eggs
• 1/3 cup pitted black olives (such as Niçoise or Kalamata)
• 2 tbsp capers, rinsed and chopped
• 1/4 cup fresh parsley leaves, roughly chopped

For the Dressing:

• 1 small shallot, finely minced
• 2 tbsp Dijon mustard
• 3 tbsp red wine vinegar
• 1/2 cup extra virgin olive oil
• Salt and freshly ground black pepper, to taste

How Much Time Will You Need?

This delicious salad takes about 30 minutes to prepare. You’ll spend around 20 minutes cooking the potatoes and green beans, while the rest of the time is for mixing and dressing the salad. It’s a simple, fresh dish that’s perfect for any occasion!

Step-by-Step Instructions:

1. Cooking the Potatoes:

Start by placing the baby potatoes in a large pot and covering them with salted water. Bring the water to a boil over high heat. Cook the potatoes for about 15-20 minutes or until they’re tender when pierced with a fork. Once they’re cooked, drain the water and let the potatoes cool slightly. Once cool enough to touch, cut them in halves or quarters based on their size.

2. Blanching the Green Beans:

While the potatoes are cooking, take another pot and bring salted water to a boil. Add the trimmed green beans to the boiling water and blanch them for 3-4 minutes until they’re tender but still crisp and bright green. As soon as they are ready, quickly transfer the green beans to a bowl filled with ice water to stop the cooking process and maintain their vibrant color. After they’re cold, drain them well.

3. Boiling the Eggs:

Now, in a small saucepan, place the eggs and cover them with water. Turn the heat on high and bring it to a boil. Once it’s boiling, reduce the heat and let it simmer for 9-10 minutes for hard-boiled eggs. After cooking, drain the hot water and cool the eggs under cold running water or in an ice bath to make them easier to peel. Once cool, peel the eggs and cut them into quarters.

4. Assembling the Salad:

In a large mixing bowl, combine the warm potatoes, blanched green beans, olives, capers, and chopped parsley. This combination of ingredients brings a lovely freshness and texture to the salad.

5. Making the Dressing:

In a small bowl, whisk together the minced shallot, Dijon mustard, red wine vinegar, and a pinch of salt and pepper. Gradually drizzle in the olive oil while whisking continuously to create a smooth dressing. This is the secret to getting a beautifully emulsified sauce!

6. Combining Everything:

Pour the dressing over the potato and green bean mixture and toss everything gently but thoroughly to coat all the ingredients well with the dressing.

7. Adding the Eggs:

Just before serving, fold in the quartered eggs gently so that they stay intact on top of the salad for a beautiful presentation.

8. Final Touches:

Give the salad a taste and adjust the seasoning with extra salt, pepper, or vinegar as needed to suit your flavor preferences.

9. Serving Suggestions:

Serve the salad at room temperature or slightly chilled. You can garnish it with a few extra parsley leaves on top for a fresh touch. Enjoy this colorful and flavorful dish with friends and family!

This Easy French Potato and Green Bean Salad is delightful with grilled meats or enjoyed on its own as a light lunch. Happy cooking!

Frequently Asked Questions (FAQ)

Can I Use Other Types of Potatoes?

Absolutely! While small, waxy potatoes are ideal for this salad, you can also use red or Yukon Gold potatoes. Just be sure to adjust the cooking time accordingly, as larger potatoes might need a bit longer to become tender.

Can I Make This Salad Ahead of Time?

Yes, you can prepare this salad up to a day in advance! Just store the dressed salad in the refrigerator, but it’s best to add the quartered eggs right before serving to keep them looking fresh and intact.

What Can I Substitute for the Dijon Mustard?

If you don’t have Dijon mustard, you can use yellow mustard or even a whole grain mustard for a different flavor profile. Just keep in mind that it may alter the final taste slightly, but it will still be delicious!

How Should I Store Leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To enjoy it later, give it a quick toss to refresh the flavors and serve chilled or at room temperature for the best taste.