Description
A light and zesty French-style potato and green bean salad featuring tender new potatoes, crisp green beans, briny olives, and hard-boiled eggs, all tossed in a vibrant Dijon mustard and caper vinaigrette. This refreshing salad is perfect as a hearty side or a wholesome light meal.
Ingredients
Scale
Eggs
- 4 large Eggs
Vegetables
- 2 lbs New Potatoes (waxy red-skinned or fingerling, halved or quartered)
- 1 lb Green Beans (trimmed and cut into thirds)
Vinaigrette & Flavorings
- 1/3 cup Extra Virgin Olive Oil
- 2 tbsp Lemon Juice
- 2 tbsp White Wine Vinegar
- 2 cloves Garlic (minced)
- 2 tsp Dijon Mustard
- 1 tbsp Capers (chopped)
- 12 pcs Dry Cured Black Olives
- 1 tbsp Salt (for cooking potatoes)
- 1/2 tsp Salt (for seasoning)
- 1/2 tsp Pepper
Herbs
- 4-5 sprigs Fresh Flat Parsley
- 4-5 sprigs Chives
Instructions
- Preparation: Gather all ingredients and trim the green beans, chop herbs, and prepare olives and capers.
- Prepare Hard-Boiled Eggs: Place eggs in a saucepan, cover with water, bring to a boil, then cover and let sit off heat for 10 minutes. Cool eggs under cold running water, peel, and quarter them.
- Cook Potatoes: Halve or quarter new potatoes and simmer in salted water (1 tbsp salt) for about 12 minutes until they are fork-tender but still firm.
- Add Green Beans: Add the trimmed green beans to the same pot and cook with the potatoes for an additional 2-3 minutes until crisp-tender.
- Ice Bath: Immediately plunge the cooked potatoes and green beans into ice-cold water to stop the cooking process and preserve color and texture.
- Prepare Vinaigrette: In a jar, combine olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, chopped capers, and dry cured black olives. Season with 1/2 tsp salt and 1/2 tsp pepper, then shake vigorously to emulsify.
- Combine Ingredients: In a large bowl, mix fresh parsley and chives with half of the vinaigrette, then gently toss in the cooled potatoes and green beans to coat evenly.
- Serve: Arrange the quartered hard-boiled eggs on top and drizzle with the remaining vinaigrette. Let the flavors meld for a few minutes before serving.
Notes
- This salad can be prepared ahead; keep eggs unpeeled until ready to serve for freshness.
- Use waxy potatoes to maintain texture and prevent them from falling apart.
- For a flavor twist, substitute parsley with fresh tarragon.
- The salad is best served slightly chilled or at room temperature.
- Adjust seasoning to taste before serving, especially the salt and pepper in the vinaigrette.
