This light and satisfying salad combines tender potatoes and crisp green beans with bold Mediterranean flavors. Unlike traditional creamy potato salads, this French-inspired version uses a zesty vinaigrette filled with briny olives, tangy capers, and fresh herbs — no mayo in sight! It’s perfect as a side dish for gatherings, potlucks, or a refreshing warm-weather lunch. Add sliced hard-boiled eggs on top to make it even more filling.
Best Potatoes to Use
Small new potatoes, waxy red-skinned potatoes, or fingerlings work best since they hold their shape after cooking. Yukon Gold potatoes are a good alternative but may need slightly less cooking time as they’re less firm. Opt for smaller Yukon Golds for the best texture.
Cooking Tips for Potatoes and Green Beans
For convenience and fewer dishes, cook the potatoes and green beans together. Boil the potatoes until they’re tender but still firm enough to hold their shape, then add the green beans and cook for 2 more minutes so they remain crisp and vibrant green. Immediately transfer both to a large bowl of ice water to stop the cooking process and preserve the color and texture.
How to Make Perfect Hard-Boiled Eggs
Hard-boiled eggs add protein and substance to this salad. They can be made up to 7 days in advance (keep them in their shells in the fridge). Here’s a classic method:
- Place eggs in a saucepan and cover with room-temperature water by about 1 inch.
- Bring water to a rapid boil over high heat.
- Boil for exactly 1 minute, then remove from heat.
- Cover and let the eggs rest for 10 minutes.
- Remove eggs with a slotted spoon, cool under cold running water for 1 minute, and peel under running water for easier shell removal.
Make Ahead and Storage
This salad tastes even better after resting for several hours or overnight, making it a great make-ahead dish for entertaining. You can prepare all the components a day ahead and toss together before serving.
Store leftovers in an airtight container in the fridge for up to 1 day if eggs are included. Without eggs, the salad keeps well for 3-4 days. Avoid freezing, as it can alter the texture and cause the dressing to separate.
Ingredients
- 2 hard-boiled eggs, sliced into quarters
- 2 lbs (900g) small new potatoes, halved
- 1 tbsp salt
- 1 lb (450g) green beans, trimmed and cut into thirds
- 12 dry salt-cured black olives
- 4-5 sprigs fresh flat-leaf parsley, chopped
- 4-5 sprigs chives, chopped
For the vinaigrette:
- 1/3 cup (75 ml) extra virgin olive oil
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) white wine vinegar
- 2 garlic cloves, minced
- 2 tsp Dijon mustard
- 1 tbsp chopped capers
- 1 tbsp chopped black olives
- ½ tsp salt
- ½ tsp freshly ground black pepper
Instructions
- Cook the eggs: Follow the method above to hard boil, peel, and quarter the eggs.
- Cook potatoes and green beans: Place potatoes in a large pot, cover with water by 1 inch, add salt, and bring to a boil. Reduce to a simmer and cook for about 12 minutes until tender but not fully cooked. Add green beans and cook an additional 2-3 minutes until crisp-tender. Drain and immediately transfer to a bowl of ice water to cool and stop cooking.
- Make the vinaigrette: Combine olive oil, lemon juice, vinegar, garlic, Dijon mustard, chopped capers, olives, salt, and pepper in a jar. Shake well to emulsify.
- Assemble the salad: In a large bowl, toss chopped parsley and chives with half of the vinaigrette. Add potatoes, green beans, and olives, and gently mix. Top with egg quarters and drizzle remaining vinaigrette over the top. Adjust seasoning if needed.
Enjoy this salad cold or at room temperature. It develops even richer flavor after sitting for 24 hours.