Fresh herbs, tender potatoes, and crisp green beans come together beautifully in this French Potato Salad. Inspired by classic French Food, this light salad swaps heavy mayonnaise for a bright Dijon vinaigrette.
Many cooks love this recipe because it’s part of the most versatile Green Bean Salad Recipes and refreshing Green Bean Salads collections. It’s a beautiful dish to serve at lunch or even a relaxed evening Vesper gathering.
Learning How To Cook Potatoes properly makes all the difference in this salad. The potatoes stay tender and absorb the vinaigrette flavors perfectly.
While this dish is lighter than roasted favorites like Patate Al Forno Croccanti, it still delivers incredible flavor with its herbs, lemon, and Dijon dressing.
French Potato Salad with Lemon Green Beans
Ingredients
- 2 eggs, hard-boiled
- 2 lbs new potatoes, scrubbed and halved
- 1 tbsp salt
- 1 lb green beans, trimmed and cut into thirds
- 12 dry-cured black olives
- 4–5 sprigs parsley, chopped
- 4–5 sprigs chives, chopped
Dijon Vinaigrette
- ⅓ cup extra virgin 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
- Add eggs to a saucepan and cover with water. Bring to a boil, cook 1 minute, then remove from heat and cover for 10 minutes. Cool, peel, and quarter.
- Place potatoes in salted water and simmer for 12 minutes.
- Add green beans and cook 2–3 minutes more until tender.
- Drain and transfer vegetables to ice water.
- Combine dressing ingredients in a jar and shake well.
- Toss herbs with half the dressing.
- Add potatoes, beans, and olives and toss gently.
- Top with egg quarters and drizzle remaining vinaigrette.
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