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This country-style French Potato and Green Bean Salad brings all the tastes of rural France together in one colorful dish. The soft potatoes and snappy green beans mixed with a zesty mustard dressing create just the right mix of textures and flavors that gets better with time.
I first whipped up this salad for a picnic at the local park and now it's what everyone asks me to bring to gatherings. There's something wonderful about how those simple potatoes drink up the tangy dressing when left overnight.
- Fresh baby potatoes give you that perfect soft bite and don't fall apart when boiled
- Green beans bring a nice crunch and bright color - pick ones that are firm without spots
- Boiled eggs add a nice richness and make the salad more filling
- Dry black olives offer a salty depth and Mediterranean touch
- Fresh herbs parsley and chives add brightness to the whole dish
- Dijon mustard creates the foundation of the dressing with its unique tang
- Capers give tiny pops of saltiness in each mouthful
- Extra virgin olive oil grab the nicest one you can for better taste
How To Craft French-Style Potato and Green Bean Salad
- Prepare the eggs
- Begin with eggs at room temp and put them in a pot with cold water. Let it boil then turn off heat and keep covered for exactly 10 minutes. This gets you perfectly done yolks without that ugly gray edge. Dunk in ice water to cool them fast and make the shells come off easier.
- Cook the vegetables
- Slice potatoes the same size so they cook evenly. The trick is gentle simmering instead of hard boiling which keeps potatoes intact. Toss the green beans in during the last few minutes so everything finishes together. Don't skip the ice bath - it keeps the beans bright green and stops them from getting mushy.
- Make the vinaigrette
- Put all your dressing stuff in a jar and shake it hard until it's all mixed up. This way works great for getting a smooth dressing that sticks nicely to your veggies. Adding capers and chopped olives to the mix spreads their flavors throughout the whole salad.
- Assemble the salad
- Mix the herbs with dressing first to let their flavors open up before adding veggies. Stir everything carefully so the potatoes stay whole. Put egg quarters on top for a pretty look and so people can grab as many as they want.
The Dijon mustard is really the hidden star here. My grandma always kept a special bottle of French Dijon just for this salad. She'd tell me good mustard turns this from basic side food into something you'd want to serve guests.
Make Ahead Tips
This salad actually tastes better over time so it's great for planning ahead. Keep it in a sealed container in your fridge for up to three days. The flavors will keep getting better while it sits. If you're making it way ahead of time, keep the eggs separate until you're ready to serve so they don't turn an odd color.
Smart Swaps
Don't have baby potatoes? Yukon golds do the job with their buttery feel. For a fun twist, swap half the potatoes with sweet potatoes. If you can't find green beans, try asparagus instead - just cook it quickly. Veggie folks can enjoy it as is, while those wanting extra protein can add some tuna flakes or chicken chunks.
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Tasty Pairings
Enjoy this adaptable salad slightly cool or at room temp - never cold from the fridge as that dulls the taste. It goes great with grilled meats, especially a basic roast chicken or grilled sausages. For a full meal, add some crusty bread and a glass of cool dry white wine. In summer, I often put it on a bed of mixed greens with extra dressing on the side.
French Roots
This salad comes from old French countryside cooking where clever home cooks used what grew in their gardens. Unlike American potato salads with mayo, French ones use vinaigrettes so the veggies stand out. Folks would typically serve this as part of a bigger spread during hot summer months when beans and new potatoes are at their best. Each area in France might put their own spin on it with different herbs or extra bits.
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Frequently Asked Questions
- → Can I make this dish in advance?
Totally! Waiting 24 hours actually makes it more flavorful since the beans and potatoes soak up the dressing. Keep it covered in the fridge for up to three days. Just let it warm to room temp before digging in.
- → What kind of potatoes should I buy for this?
Smaller, firmer potatoes like fingerlings, Yukon gold, or red bliss are the way to go. They keep their shape and don’t turn into mush when coated in dressing.
- → Can I swap out the olives or capers if I’m out?
You can! Try pickles or cornichons for the capers’ tang, and any olive can jump in for the dry-cured black ones. Green olives work too.
- → How can I keep the beans bright and crunchy?
After a quick 2-3 minute boil, throw the beans straight into icy water. This stops cooking fast and keeps them crisp and green.
- → Is this dish OK for vegetarians?
Yup, it’s vegetarian! Eggs are the only non-vegan ingredient, so just skip them if you want to go vegan, and check your Dijon mustard is plant-based.
- → What main dishes pair with this?
This works great with grilled meat or fish, or as a side for a veggie dinner spread. It’s awesome for picnics, barbecues, or classic French meals.