French-Style Potato and Green Bean Salad Recipe
If you love the laid-back elegance of classic French cuisine, you’ll absolutely adore this French-Style Potato and Green Bean Salad. It’s fresh, vibrant, and wonderfully satisfying — mixing tender potatoes with crisp green beans and an herby Dijon vinaigrette that absolutely steals the show. Whether you’re serving it alongside roasted chicken, tucking it into a picnic basket, or simply wanting a light, flavor-packed lunch, this is a salad that turns simple ingredients into something truly special. I make this every summer, and trust me, one bite will transport you right to the French countryside!
Ingredients You’ll Need
The beauty of French-Style Potato and Green Bean Salad is its simplicity: each ingredient adds a little magic, be it creaminess, color, or a punch of zesty flavor. Here’s what you’ll need and why each one matters:
- Baby potatoes: Choose firm, waxy varieties for tender slices that hold their shape and soak up the dressing beautifully.
- Green beans: Their crisp texture and grassy freshness are the perfect foil to the starchy potatoes.
- Extra virgin olive oil: A good olive oil creates a rich, silky base for your vinaigrette.
- Dijon mustard: This adds classic French sharpness and depth—don’t skip it!
- Red wine vinegar: A touch of acidity brightens all the flavors and balances the potatoes.
- Fresh lemon juice: Just a splash lifts the dressing and keeps things extra refreshing.
- Shallot: Finely minced shallot melts into the dressing, adding subtle sweetness and texture.
- Fresh parsley: This herb wakes up the salad with herby, clean flavor and eye-catching green flecks.
- Fresh tarragon: Slightly anise-like, tarragon lends unmistakable French character and aromatic complexity.
- Salt and freshly ground black pepper: Season generously to bring everything to life!
How to Make French-Style Potato and Green Bean Salad
Step 1: Cook the Potatoes
Start by placing your halved or quartered baby potatoes into a large pot. Cover them with cold salted water (which seasons them from the inside out) and bring it up to a boil. Once boiling, lower the heat so it simmers. Let the potatoes gently cook for 12 to 15 minutes, or until you can easily pierce them with a fork but they’re not falling apart. This creates the perfect creamy-yet-firm texture every time.
Step 2: Add the Green Beans
During the final 3 minutes of the potato-cooking time, toss in the trimmed and halved green beans right into the same pot. This little trick saves time and dishes while ensuring your beans turn out vibrantly green and tender-crisp—not mushy!
Step 3: Drain and Cool
Drain the potatoes and green beans together, then rinse them under cold water to immediately stop the cooking process. This also helps the potatoes stay intact while keeping the green beans a gorgeous bright green. Spread them out in a colander or on a tray to fully cool off; they should be just slightly warm or at room temperature when you move to the next step.
Step 4: Make the Vinaigrette
Whisk together the extra virgin olive oil, Dijon mustard, red wine vinegar, lemon juice, and finely minced shallot in a small bowl. Season your vinaigrette generously with salt and black pepper. You’ll know it’s perfect when it looks creamy and emulsified, and the aroma makes your mouth water!
Step 5: Assemble the Salad
Transfer the cooled potatoes and green beans into a large mixing bowl. Drizzle them evenly with your homemade vinaigrette. Using a big spoon (or your hands, as they do in French kitchens), gently toss everything together, making sure every veggie is coated and glistening.
Step 6: Add Fresh Herbs and Serve
Just before serving, sprinkle the chopped parsley and tarragon over the salad. Gently toss once more to evenly distribute the herbs. This fresh hit of green instantly makes your French-Style Potato and Green Bean Salad smell and look irresistible. Serve it slightly warm or at room temperature for the best flavors.
How to Serve French-Style Potato and Green Bean Salad
Garnishes
Add a handful of extra chopped herbs, a twist of cracked black pepper, or even a few thin slices of radish for a pop of color and an extra layer of flavor. At home, I sometimes scatter a few capers or sliced olives for a salty little surprise—make this French-Style Potato and Green Bean Salad your own!
Side Dishes
This salad is a star on any picnic or potluck table, but it’s especially dreamy alongside grilled fish, roast chicken, or simply a crusty baguette with good cheese. The best part? Since it’s served at room temperature, it fits right in with buffet spreads and outdoor gatherings without a fuss.
Creative Ways to Present
If you want to wow a crowd, mound the French-Style Potato and Green Bean Salad on a large rimmed platter instead of a bowl, letting the dressing pool just a bit at the edges for a rustic, French look. For individual servings, try layering the salad on a bed of arugula or mixing in wedges of hard-boiled egg for a nod to Salade Niçoise.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover French-Style Potato and Green Bean Salad to an airtight container and pop it in the fridge. The flavors develop even further overnight, making tomorrow’s lunch incredibly tasty. For best texture, enjoy within 2 to 3 days.
Freezing
While freezing is possible, it’s not ideal for this dish; the potatoes and beans will lose their vibrant color and the potato texture may become grainy. For the freshest taste and look, stick to enjoying it fresh or from the fridge within a few days.
Reheating
This salad is typically enjoyed cold or at room temperature, but if you prefer, you can let it sit out for 30 minutes or gently warm it in the microwave at half power in 20-second bursts. Be careful not to overheat, as the fresh herbs can become dull and the potatoes may dry out.
FAQs
Can I use a different type Side Dish
Absolutely! Waxy potatoes like Yukon Gold or red potatoes work best, as they hold their shape after boiling and absorb the vinaigrette without getting mushy.
Is this French-Style Potato and Green Bean Salad vegan?
Yes, this recipe is naturally vegan—there are no dairy or animal products. Just double-check that your Dijon mustard is certified vegan if that’s important to you.
Can I add protein to this salad?
Definitely! Hard-boiled eggs are a classic add-in, and some folks love to mix in tuna or a sprinkle of feta cheese. Feel free to get creative and tailor the salad to your taste and dietary needs.
How far ahead can I make this dish?
You can prepare the salad fully a day in advance. Just cover and refrigerate, letting it come to room temperature before serving for maximum flavor.
What if I don’t have fresh tarragon?
If you can’t find fresh tarragon, don’t worry! You can use a pinch of dried tarragon (about 1/2 teaspoon), or simply use extra fresh parsley for a cleaner, more classic herb flavor.
Final Thoughts
If you’re searching for a go-to side dish that always delivers on flavor and elegance, give this French-Style Potato and Green Bean Salad a spot in your repertoire. It’s as beautiful to look at as it is rewarding to eat—so roll up your sleeves and treat yourself (and your loved ones) to a taste of France at home. Bon appétit!
Print
French-Style Potato and Green Bean Salad Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This French-style potato and green bean salad is a refreshing and flavorful side dish that is perfect for picnics, potlucks, or as a light meal. The combination of tender baby potatoes, crisp green beans, and a tangy Dijon vinaigrette is sure to please your taste buds.
Ingredients
Potato Salad:
- 1 1/2 pounds baby potatoes (halved or quartered if large)
Green Beans:
- 8 ounces green beans (trimmed and cut in half)
Dressing:
- 1/4 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 teaspoon fresh lemon juice
- 1 small shallot (finely minced)
Seasoning:
- 1 tablespoon fresh parsley (chopped)
- 1 tablespoon fresh tarragon (chopped)
- Salt and freshly ground black pepper to taste
Instructions
- Cook Potatoes and Green Beans: Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer for 12 to 15 minutes until tender. Add green beans for the last 3 minutes. Drain and rinse under cold water.
- Make Dressing: Whisk together olive oil, Dijon mustard, red wine vinegar, lemon juice, and shallot. Season with salt and pepper.
- Combine and Serve: In a large bowl, mix potatoes and green beans with dressing. Toss to coat. Sprinkle with parsley and tarragon before serving.
Notes
- This salad can be customized with hard-boiled eggs, olives, or capers for added flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
