With crisp green beans, tender potatoes, and a zippy vinaigrette, this French-Style Potato and Green Bean Salad is a refreshing yet hearty dish full of Mediterranean flavor. Unlike traditional potato salads made with mayo, this version features a tangy French vinaigrette enhanced with briny olives, capers, Dijon mustard, and fresh herbs. It’s a perfect side dish for summer gatherings, picnics, or potlucks—and topped with hard-boiled eggs, it easily becomes a satisfying light meal.
Why You’ll Love This Salad
- Bright and bold flavors – tangy vinaigrette, fresh herbs, and briny accents.
- Lighter than traditional potato salad – no mayo, just olive oil and vinegar.
- Make-ahead friendly – flavors deepen as it rests, making it ideal for entertaining.
- Versatile – serve as a side or add protein (eggs, tuna, chicken) for a full meal.
Best Potatoes for This Salad
Small new potatoes, red-skinned potatoes, or fingerlings work best since they hold their shape well once cooked. Yukon gold potatoes also work but may need slightly less cooking time. Always leave the skins on for texture and ease.
Cooking the Potatoes & Beans Together
For convenience, cook the potatoes and green beans in the same pot. Once the potatoes are nearly tender, add the green beans for the last 2–3 minutes. To keep the beans vibrant and the potatoes firm, plunge both into ice water immediately after cooking. This stops the cooking process and keeps everything bright and fresh.
Hard-Boiled Eggs (Optional but Recommended)
Hard-boiled eggs make this salad more substantial. They can be prepared up to 7 days in advance (stored unpeeled in the fridge). For perfect eggs:
- Cover eggs with water in a saucepan.
- Bring to a boil, cook 1 minute, then cover and remove from heat.
- Rest 10 minutes, then cool under cold water and peel.
Make-Ahead & Storage
This salad can be fully assembled up to a day in advance and refrigerated. The vinaigrette will soak into the potatoes and beans, making the flavor even better. Store leftovers in an airtight container for up to 1 day if eggs are included, or 3–4 days without them. Freezing is not recommended.
Recipe: French-Style Potato and Green Bean Salad
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients
- 2 eggs, hard-boiled and quartered
- 2 lbs (900g) new potatoes, halved
- 1 tbsp salt
- 1 lb (450g) green beans, trimmed and cut into thirds
- 12 black olives, dry-cured or brined
- 4–5 sprigs fresh parsley, chopped
- 4–5 sprigs chives, chopped
Vinaigrette:
- ⅓ cup (75ml) olive oil
- 2 tbsp lemon juice
- 2 tbsp 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 black pepper
Instructions
- Boil Eggs: Cook using the method above. Peel and cut into quarters.
- Cook Potatoes & Beans: Boil potatoes in salted water for 12 minutes until nearly tender. Add green beans and cook 2–3 minutes more. Drain and plunge into ice water.
- Make Dressing: Whisk or shake together olive oil, lemon juice, vinegar, garlic, mustard, capers, olives, salt, and pepper.
- Assemble Salad: Toss parsley and chives with half the vinaigrette. Add potatoes, green beans, and olives; mix gently. Top with egg quarters and drizzle with remaining dressing. Adjust seasoning if needed.
Serving Tip: This salad tastes even better after resting for a few hours. Serve at room temperature or chilled.