French-Style Potato and Green Bean Salad Recipe – French Special
French-style potato and green bean salad is a timeless dish that combines tender potatoes and crisp green beans, dressed in a tangy vinaigrette. This salad is a staple in French cuisine, offering a harmonious blend of flavors and textures. Ideal for picnics, barbecues, or as a side dish to complement your main course, this salad is both versatile and satisfying.
- 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 :
Potato Selection: Use waxy potatoes like red or fingerling varieties to maintain shape after boiling.
Green Beans: Blanch until bright green and tender-crisp to preserve color and texture.
Vinaigrette: Make a classic mustard vinaigrette with Dijon mustard, olive oil, vinegar, salt, and pepper.
Serving Tips: Serve chilled or at room temperature; garnish with fresh herbs like parsley or chives for extra flavor.
Make-Ahead: Salad can be prepared a few hours in advance; refrigerate and toss just before serving.
