Description
A refreshing French-style potato and green bean salad featuring tender new potatoes, crisp green beans, hard-boiled eggs, and tangy vinaigrette made with extra virgin olive oil, lemon juice, and Dijon mustard. This vibrant salad is enhanced with fresh herbs, olives, and capers, perfect as a light meal or a flavorful side dish.
Ingredients
Scale
Salad Ingredients
- 2 eggs, hard-boiled
- 2 lbs (900g) new potatoes, scrubbed and halved
- 1 tbsp salt (for boiling potatoes)
- 1 lb (450g) green beans, trimmed and cut into thirds
- 12 black olives (dry cured)
- 4-5 sprigs fresh flat parsley, stemmed and chopped
- 4-5 sprigs chives, chopped
Vinaigrette
- 1/3 cup (75 ml) extra virgin olive oil
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) white wine vinegar
- 2 garlic cloves, minced
- 2 tsp Dijon mustard
- 1 tbsp chopped capers
- 1 tbsp chopped black olives (dry cured)
- ½ tsp salt
- ½ tsp freshly ground black pepper
Instructions
- Prepare the hard-boiled eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil and let boil for 1 minute. Remove from heat, cover the saucepan, and let the eggs sit in hot water for 10 minutes. Then peel the eggs under cold running water and slice them.
- Cook the potatoes and green beans: Halve or quarter the new potatoes depending on their size. Place them in salted boiling water and cook for 12 minutes. Add the trimmed and cut green beans to the boiling potatoes and cook together for an additional 2 to 3 minutes. Drain the vegetables and immediately transfer them to a bowl of ice water to cool and stop cooking.
- Make the vinaigrette: In a jar or bowl, combine the extra virgin olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, chopped capers, chopped black olives, ½ teaspoon salt, and freshly ground black pepper. Shake or whisk vigorously until well emulsified.
- Assemble the salad: In a large mixing bowl, combine the chopped fresh parsley and chives with half of the vinaigrette dressing. Add the cooled potatoes, green beans, and dry-cured black olives to the bowl and gently toss to combine. Arrange the sliced hard-boiled eggs on top of the salad, drizzle with the remaining dressing, and season with additional salt and pepper as desired before serving.
Notes
- Cooling the potatoes and green beans in ice water ensures they retain their vibrant color and crisp texture.
- Use dry-cured black olives for a more intense flavor; Kalamata or Niçoise olives work well.
- The salad can be prepared a few hours ahead and kept refrigerated for the flavors to meld.
- For a vegan version, omit the eggs or use a plant-based egg substitute.
- Adjust the amount of garlic and mustard in the vinaigrette to taste.
