Zesty French-Style Potato and Green Bean Salad
A bright and comforting salad featuring Yukon Gold potatoes, fresh green beans, and a tangy French-inspired vinaigrette.
Ingredients
Main Ingredients
- 1.5 pounds small Yukon Gold potatoes, scrubbed and halved (waxy potatoes hold shape)
- 12 ounces fresh green beans, trimmed and blanched
- 1 small red onion, thinly sliced (soaks up vinaigrette)
- 3 tablespoons Dijon mustard (sharp and bright)
- 1/3 cup extra virgin olive oil (fruity and silky)
- 3 tablespoons white wine vinegar or apple cider vinegar (adds lift)
- 1 clove garlic, minced (optional, for warmth)
- 2 tablespoons chopped fresh parsley (for brightness)
- 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon (classic French note)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons capers or chopped cornichons (optional for briny pop)
- 1 hard-boiled egg per serving (optional, for an indulgent protein boost)
Instructions
Preparation and Cooking
- Place the halved potatoes in a large pot and cover with cold, salted water. Bring to a boil, then simmer until fork-tender, about 12–15 minutes. Drain and let cool slightly.
- While potatoes cook, blanch the green beans: bring a separate pot of salted water to a boil, add beans for 2–3 minutes until bright green and tender-crisp, then plunge into an ice bath to stop cooking and preserve color and snap.
- Whisk together the Dijon mustard, vinegar, garlic (if using), salt, and pepper in a large bowl. Slowly drizzle in the olive oil while whisking to emulsify into a glossy vinaigrette. Taste and adjust to ensure it's tangy and balanced.
- Add the warm, drained potatoes to the vinaigrette and gently toss so they soak up the dressing.
- Fold in the blanched green beans, red onion, parsley, and tarragon. If using capers or cornichons, add them now.
- Let the salad rest at room temperature for 10 minutes for the flavors to marry, or chill for up to an hour if you prefer it cooler. Finish with a crack of pepper and a final drizzle of olive oil before serving.
Notes
Make it a festive meal by adding sliced roasted beets and crumbled goat cheese. To make ahead: keep vinaigrette separate and toss just before serving for extra-crisp vegetables. Refrigerate leftovers in an airtight container for up to 3 days.