Name: French-Style Potato and Green Bean Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: French
Ingredients: 1 lb baby potatoes (or regular potatoes, peeled and cut into chunks); 1/2 lb green beans (trimmed); 1/4 cup extra virgin olive oil; 2 tablespoons Dijon mustard; 1 tablespoon vegetable broth vinegar; 1 small shallot (finely chopped); 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme); Salt and pepper to taste; Fresh parsley (chopped, for garnish)

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French-Style Potato and Green Bean Salad is a light and refreshing dish that combines tender potatoes and crisp green beans, dressed in a tangy mustard vinaigrette. Unlike heavy, mayonnaise-based potato salads, this version is lighter, zesty, and full of fresh flavors. It’s perfect as a side dish for picnics, barbecues, or a casual dinner. This salad brings out the best of summer ingredients while being simple enough to prepare in no time.

Why You’ll Love This Recipe

This French-style potato and green bean salad is the perfect balance of textures and flavors. The earthy potatoes and crisp-tender green beans are complemented by a zesty Dijon mustard vinaigrette, making each bite feel fresh and vibrant. It’s light enough to be served as a side dish but hearty enough to stand on its own as a main. Plus, the salad is easy to make, requires just a few ingredients, and is the perfect way to use in-season vegetables. Whether you’re serving it at a BBQ or as part of a weeknight meal, it’s sure to be a hit.

French-Style Potato and Green Bean Salad

Ingredients

1 lb baby potatoes (or regular potatoes, peeled and cut into chunks)
1/2 lb green beans (trimmed)
1/4 cup extra virgin olive oil
2 tablespoons Dijon mustard
1 tablespoon vegetabale brooth vinegar
1 small shallot (finely chopped)
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
Salt and pepper to taste
Fresh parsley (chopped, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the potatoes: In a large pot, bring salted water to a boil. Add the potatoes and cook for 12-15 minutes, or until they are tender when pierced with a fork. Drain the potatoes and set them aside to cool slightly. Once cool enough to handle, slice them into thick rounds.
Cook the green beans: While the potatoes are cooking, bring another pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, until they are bright green and tender-crisp. Drain and transfer the beans to a bowl of ice water to stop the cooking process and preserve their vibrant color. Once chilled, drain the beans and set them aside.
Make the vinaigrette: In a small bowl, whisk together the olive oil, Dijon mustard, vegetabale brooth vinegar, chopped shallot, thyme, salt, and pepper. Adjust the seasoning to taste.
Assemble the salad: In a large bowl, gently toss the sliced potatoes and green beans with the mustard vinaigrette until well-coated. Taste and adjust seasoning as necessary.
Garnish and serve: Garnish the salad with freshly chopped parsley before serving. Serve at room temperature or chilled.

Servings and Timing

Servings: 4-6
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes

Variations

Add protein: For a heartier dish, you can add protein like grilled chicken, hard-boiled eggs, or even roasted chickpeas.
Herb variations: Try adding other fresh herbs like basil, dill, or tarragon to change the flavor profile.
Roasted Potatoes: If you prefer a more savory flavor, you can roast the potatoes instead of boiling them for an extra depth of taste.
Olives or Capers: Add a handful of chopped Kalamata olives or capers for an added briny flavor that complements the mustard dressing.

Storage/Reheating

Storage: This salad can be stored in an airtight container in the fridge for up to 3 days. The flavors meld and improve after sitting, so it’s perfect for make-ahead meals.
Freezing: This salad is not ideal for freezing as the texture of the potatoes and green beans may change.
Reheating: You can enjoy the salad cold or at room temperature, and it does not require reheating.

FAQs

1. Can I use regular potatoes instead of baby potatoes?

Yes, you can use regular potatoes. Just peel and cut them into chunks before boiling them to ensure they cook evenly.

2. Can I add other vegetables to this salad?

Absolutely! You can add other vegetables like cherry tomatoes, radishes, or even roasted carrots for extra color and texture.

3. Can I make this salad ahead of time?

Yes, this salad can be made a day ahead. The flavors will deepen, making it even tastier the next day.

4. How do I prevent the green beans from getting soggy?

Make sure to blanch the green beans briefly and then transfer them directly into an ice bath to stop the cooking process. This keeps them crisp and vibrant.

5. Can I use a different kind of mustard?

Yes! You can swap Dijon mustard for whole grain mustard for a different texture, or even yellow mustard for a milder flavor.

6. Is there a way to make this salad vegan-friendly?

This recipe is already vegan! It’s naturally dairy- and egg-free, making it a great choice for plant-based diets.

7. Can I add a different dressing to the salad?

Certainly! You can experiment with different dressings, such as a balsamic vinaigrette or a tahini dressing, to change the flavor profile.

8. Can I serve this salad warm?

This salad is typically served cold or at room temperature, but you can enjoy it warm if you prefer. Just toss the potatoes and green beans while they’re still warm with the vinaigrette.

9. How do I make the dressing sweeter?

To make the dressing slightly sweeter, you can add a teaspoon of maple syrup, honey (if not vegan), or agave syrup to balance the tanginess of the mustard and vinegar.

10. How do I make the salad more filling?

For a more filling meal, consider adding some cooked quinoa, chickpeas, or roasted vegetables like sweet potatoes.

Conclusion

French-Style Potato and Green Bean Salad is a simple yet elegant dish that’s packed with flavor and texture. The tangy Dijon mustard vinaigrette brings the perfect balance to the earthy potatoes and crisp green beans. Whether served as a side dish at a summer barbecue or as a light lunch, this salad is a crowd-pleaser. It’s healthy, easy to make, and perfect for any occasion, and the best part is that it gets even better as it sits, making it a great make-ahead option for busy days.

Chef MARTHA