This French-Style Potato and Green Bean Salad is a fresh and vibrant dish perfect for a warm-weather lunch or as a side at a gathering. Instead of the traditional mayo-based dressing, it features a zesty vinaigrette made with lemon, Dijon mustard, and briny olives and capers. The combination of tender potatoes, crisp green beans, and the savory dressing gives this salad a bold Mediterranean flavor. Topped with hard-boiled eggs, it makes for a hearty and satisfying meal.

Full Recipe:

Ingredients

For the Salad:

• 2 eggs, hard-boiled (instructions below)

• 2 lbs (900g) new potatoes, scrubbed and halved

• 1 tbsp salt

• 1 lb (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:

• ⅓ 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)

• ½ tsp salt

• ½ tsp freshly ground black pepper

Directions

1. Prepare the Hard-Boiled Eggs:

   • Add eggs to a saucepan, cover with water by 1 inch, and bring to a boil over high heat. Once boiling, reduce the heat and let the eggs simmer for 1 minute. Remove from heat, cover, and let them rest for 10 minutes. Rinse under cold water, peel, and slice into quarters.

2. Cook the Potatoes and Green Beans:

   • Slice the potatoes in half or quarters if large. Place in a large pot, cover with water by 1 inch, add 1 tbsp salt, and bring to a boil. Simmer for 12 minutes until tender but firm. Add the green beans and cook for 2-3 more minutes. Drain and immediately transfer the potatoes and beans to a bowl of ice water to stop the cooking process.

3. Make the Vinaigrette:

   • In a jar, combine olive oil, lemon juice, vinegar, minced garlic, Dijon mustard, capers, olives, salt, and pepper. Shake well to combine.

4. Assemble the Salad:

   • In a large serving bowl, combine the herbs, potatoes, green beans, and olives. Toss with half of the vinaigrette. Add the egg quarters and drizzle the remaining vinaigrette on top. Season with additional salt and pepper if needed. Let the salad sit for at least 30 minutes before serving, or refrigerate for up to 24 hours for the best flavor.

Nutrients (Approximate per serving)

• Calories: 250 kcal

• Fat: 15g

  • Saturated Fat: 2g

• Protein: 8g

• Carbohydrates: 27g

  • Fiber: 5g

  • Sugar: 4g

A Refreshing Mediterranean-Inspired Vinaigrette

The vinaigrette is what truly sets this potato and green bean salad apart. Unlike traditional potato salads that often use creamy mayo, this dressing is light yet packed with flavor. Made with extra virgin olive oil, lemon juice, and white wine vinegar, the vinaigrette offers a zesty tang that perfectly complements the potatoes and green beans. The addition of Dijon mustard gives the dressing an extra layer of flavor, balancing out the acidity with a subtle heat.

Capers and chopped olives are added to the vinaigrette, bringing in a delightful brininess that infuses the salad with bold Mediterranean flavors. These ingredients create an irresistible combination that pairs beautifully with the tender potatoes and crisp green beans. The vinaigrette is easy to make—simply whisk all the ingredients together in a jar and shake until combined.

Tender Potatoes and Crisp Green Beans

The heart of this dish is the combination of tender, slightly firm potatoes and vibrant green beans. New potatoes are used for their waxy texture, which holds up well in salads. After boiling the potatoes in salted water, they’re cooked to perfection—tender but not mushy—ensuring they hold their shape when mixed with the other ingredients. The green beans are added during the last few minutes of boiling, cooking just long enough to maintain their crisp texture and bright green color. Once cooked, the potatoes and green beans are immediately transferred to ice water, halting the cooking process and preserving their freshness.

Together, the potatoes and green beans form the perfect base for the vinaigrette, soaking up the dressing while maintaining a satisfying texture in each bite. The combination of the two ingredients is simple but incredibly effective, creating a balanced dish with a refreshing, slightly tangy bite.

The Toppings: Hard-Boiled Eggs and Fresh Herbs

To elevate the dish further, this French-Style Potato and Green Bean Salad is topped with hard-boiled eggs. The eggs add richness and creaminess, which complements the sharpness of the vinaigrette. The eggs are sliced into quarters, and their mild flavor provides a perfect counterpoint to the tangy dressing and briny olives.

Fresh herbs, such as parsley and chives, are scattered throughout the salad to add bursts of color and flavor. The parsley provides a refreshing, slightly peppery note, while the chives lend a mild onion flavor that enhances the overall profile of the dish.

Assembling the Salad

The beauty of this dish lies in its simplicity. To assemble the salad, combine the boiled potatoes, green beans, olives, and fresh herbs in a large serving bowl. Toss everything with half of the vinaigrette, ensuring that all the ingredients are coated in the flavorful dressing. Gently add the hard-boiled egg quarters on top, and then drizzle the remaining vinaigrette over the salad. Season with additional salt and pepper to taste, and allow the salad to sit for at least 30 minutes to allow the flavors to meld together.

This salad can also be made ahead of time. If refrigerated for up to 24 hours, the flavors deepen and intensify, making it an ideal dish for meal prep or a potluck gathering. The salad is best served chilled, and the longer it sits, the better the flavors will develop.

Nutritional Information

Each serving of this French-Style Potato and Green Bean Salad is approximately 250 calories, making it a light yet satisfying meal. With 15 grams of fat, including 2 grams of saturated fat, the salad offers a good balance of healthy fats from the olive oil. The salad is also packed with 8 grams of protein, primarily from the hard-boiled eggs, making it a filling and nourishing option.

With 27 grams of carbohydrates and 5 grams of fiber, this dish provides a good amount of energy while supporting digestion. The fiber content helps keep the salad light while adding to its overall nutritional value. The salad also contains 4 grams of sugar, which naturally comes from the vegetables and dressing ingredients, and is a great way to satisfy your taste buds without being overly sweet.

Conclusion: A Perfect Summer Salad

This French-Style Potato and Green Bean Salad is a delightful combination of fresh ingredients and Mediterranean flavors. The vinaigrette is tangy and briny, perfectly complementing the tender potatoes and crisp green beans. The addition of hard-boiled eggs and fresh herbs adds richness and color, making this salad not only flavorful but also visually appealing. Whether served as a main course or a side dish, this salad is the perfect choice for warm-weather meals, casual gatherings, or a light lunch. It’s an easy-to-make, flavorful dish that’s sure to become a favorite in your recipe rotation.