Description
This French-Style Potato and Green Bean Salad is a vibrant, fresh dish featuring tender new potatoes, crisp green beans, and savory olives tossed in a zesty homemade vinaigrette with fresh herbs and hard-boiled eggs. It’s perfect as a light lunch or a side for summer gatherings.
Ingredients
Scale
Vegetables and Eggs
- 2 lbs New Potatoes (small, halved)
- 1 lb Green Beans (trimmed and cut into thirds)
- 2 Hard-Boiled Eggs (peeled and quartered)
Vinaigrette and Seasoning
- 12 Dry-Cured Black Olives (whole or halved; can substitute with green olives)
- 4-5 sprigs Fresh Flat Parsley (finely chopped)
- 4-5 sprigs Chives (finely chopped)
- 1/3 cup Extra Virgin Olive Oil
- 2 tbsp Lemon Juice
- 2 tbsp White Wine Vinegar
- 2 cloves Garlic (minced)
- 2 tsp Dijon Mustard
- 1 tbsp Capers (chopped)
- 1 tbsp Salt
- 1/2 tsp Black Pepper
Instructions
- Prepare the Hard-Boiled Eggs: Place eggs in a saucepan and cover with water. Bring to a boil for 1 minute, then remove from heat and cover the pan. Let eggs sit for 10 minutes. Cool eggs in cold water before peeling and quartering.
- Cook the Potatoes: Halve the new potatoes and place them in salted boiling water. Boil for about 12 minutes until tender but still firm.
- Add Green Beans: Add the trimmed green beans to the boiling potatoes during the last 2-3 minutes of the cooking time to ensure they remain crisp-tender.
- Shock the Vegetables: Immediately transfer the cooked potatoes and green beans to a bowl of ice water to stop the cooking process and preserve color and texture. Drain once cooled.
- Make the Vinaigrette: In a jar, combine extra virgin olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, chopped capers, olives, salt, and black pepper. Secure the lid and shake vigorously until emulsified and well mixed.
- Assemble the Salad: In a large serving bowl, mix the freshly chopped parsley and chives with half of the vinaigrette. Gently fold in the cooled potatoes, green beans, and olives to coat evenly.
- Finish and Serve: Arrange the quartered hard-boiled eggs on top of the salad. Drizzle the remaining vinaigrette over the eggs and salad for extra flavor before serving.
Notes
- Use new potatoes for the best texture and flavor retention after boiling.
- Ice water bath stops cooking immediately and keeps vegetables crisp.
- The vinaigrette can be made a few hours ahead to deepen the flavors.
- Substitute olives and herbs based on personal preference for variation.
- Serve chilled or at room temperature for optimal flavor.
