Description
A classic, elegant French-style potato and green bean salad featuring tender baby potatoes and crisp, vibrant green beans tossed in a tangy Dijon vinaigrette. This wholesome salad is further elevated with hard-boiled eggs, briny olives, and fresh herbs. Perfect for picnics or chic dinner parties, it balances earthy textures with bright, acidic notes. The recipe is pork-free and alcohol-free, using a non-alcoholic substitute for traditional vinegar requirements.
Ingredients
2 pounds baby potatoes (Yukon Gold or red)
8 ounces fresh green beans, trimmed
2 hard-boiled eggs, quartered
1/4 cup sliced Kalamata or Niçoise olives
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives
1/3 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 small garlic clove, minced
Salt and freshly ground black pepper to taste
Instructions
Bring a large pot of salted water to a boil and cook the potatoes until fork-tender, about 15-20 minutes.
While the potatoes cook, blanch the green beans in boiling water for 3-4 minutes until crisp-tender, then immediately plunge into ice water to stop cooking.
Drain the potatoes, let them cool slightly, and halve them if they are large.
In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, Dijon mustard, minced garlic, salt, and pepper until emulsified.
In a large bowl, combine the warm potatoes and green beans.
Drizzle the dressing over the vegetables and toss gently to coat.
Fold in the olives, parsley, and chives.
Top with the quartered hard-boiled eggs before serving.
Notes
You can prepare this salad in advance and store it in the refrigerator to allow the potatoes to absorb more of the vinaigrette. If making ahead, add the fresh herbs and eggs just before serving to maintain their texture and appearance.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Boiling
- Cuisine: French