French-Style Potato and Green Bean Salad Recipe – French Special
French-Style Potato and Green Bean Salad is a light, elegant, and flavorful dish featuring tender potatoes, crisp green beans, and a tangy Dijon vinaigrette. This classic French salad is perfect as a side dish for grilled meats, picnics, or a light lunch. The combination of fresh herbs, olive oil, and mustard gives it a deliciously zesty and aromatic touch.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
For the Salad:
- 500g (1 lb) baby potatoes, halved
- 200g (7 oz) green beans, trimmed
- ¼ red onion, thinly sliced
- 2 tablespoons capers (optional)
- ¼ cup fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1 teaspoon lemon juice
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cook the Potatoes:
Bring a large pot of salted water to a boil.
Add the baby potatoes and cook for 12–15 minutes, until fork-tender.
Drain and let them cool slightly.
Blanch the Green Beans:
In the same pot, bring water to a boil again and add the green beans.
Cook for 2–3 minutes until they are bright green and tender-crisp.
Immediately transfer them to a bowl of ice water to stop cooking, then drain.
Make the Dressing:
In a small bowl, whisk together olive oil, Dijon mustard, white wine vinegar, lemon juice, garlic, salt, and black pepper.
Assemble the Salad:
In a large bowl, combine the potatoes, green beans, red onion, and capers.
Pour the Dijon dressing over the salad and toss gently to coat.
Sprinkle with chopped parsley and chives for freshness.
Serve:
Serve warm, at room temperature, or chilled as a side dish or light meal.
Enjoy with grilled meats, seafood, or a crusty baguette.
Recipe Notes :
For extra richness, add sliced boiled eggs or crumbled feta cheese.
Make it ahead—this salad tastes even better after marinating for a few hours.
Prefer a stronger flavor? Add a splash of red wine vinegar or whole grain mustard.
Best served fresh, but leftovers can be stored in the fridge for up to 2 days.
