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Elegant French Potato Salad with Green Beans

Side Dishes

This French Potato Salad is a wonderful alternative to mayonnaise-based potato salad. It is made with green beans, hard boiled eggs, and a refreshing lemon vinaigrette.

French-Potato-Salad-with-green-beans in large bowl
This light and flavorful French Potato Salad is the perfect side dish and a refreshing colorful alternative to mayo-based potato salads. It features tender green beans, hard-boiled eggs, herbs, and more tossed in a zesty lemon dijon vinaigrette.
5 from 1 vote
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I actually made this potato salad because my Mother-in-law wanted to have fried chicken for Mother’s Day. I decided to make some popular southern side dishes that were better for you to balance out all that fried chicken. This is my take on a healthy potato salad.

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Why You’ll Love This French Potato Salad

Not only is French Potato Salad lower in calories, but it is also incredibly flavorful and perfect for potlucks, bbq’s, and holidays.

Potato-green-bean-salad-ingredients

Ingredients

Here are some additional notes on some of the ingredients you may find helpful.

  • Potatoes: For the potatoes, I recommend using Baby Gold Yellow Potatoes
  • Herbs: Be sure to use fresh chives & parsley instead of dried.
  • Mustard: In this recipe I like to use the ground dijon mustard since the mustard seeds add a nice texture and pop to each bite.
  • Olives & Capers: Kalamata olives and capers add the perfect amount of flavor and saltiness. If you can find cured black olives those will work as well but do not use canned black olives.
  • Green Beans: Always use fresh green beans in this recipe
  • Purchase the best Extra Virgin Olive Oil you can afford. The quality will affect the flavor of your dressings and dishes. Key things to look for in olive oil are cold pressed, first or early harvest, and being in a dark-colored glass bottle.

Potato-green-bean-and-egg-salad

How to Make French Potato Salad

French Potato Salad is incredibly easy to make and to simplify it even more, we boil the potatoes and green beans in the same pot.

Boiling the Potatoes & Green Beans

To start, bring a large pot of salted water to a boil. Then turn the pot down to medium heat and add your potatoes. Boil until you can stick a toothpick through the potato. This is about 10 minutes.

Green-beans-boiling

Then add your green beans on top and continue to lightly boil for an additional 3 minutes. Then, immediately transfer the potatoes and green beans to a large bowl with ice water to stop the cooking process. Blanching the green beans will ensure they stay a bright green color.

Once blanched in the cold water, transfer the potatoes and green beans to a strainer and then add them to a large serving bowl or dish.

French-Potato-Salad-Lemon-Vinaigrette-ingredients

Lemon Vinaigrette

This lemon vinaigrette is different than my traditional lemon herb vinaigrette. In a medium bowl, whisk together the oil, ground Dijon mustard, vinegar, freshly squeezed lemon juice, lemon zest, chopped capers & kalamata olives, garlic, salt, and pepper. Then pour the dressing over the potatoes and green beans. Reserve a little bit of dressing for the very top before serving.

Next add the capers, parsley, and chives. Then carefully toss everything together with a spatula.

Potatoes-and-green-beans-with-dressing

How to Make Perfect Hard Boiled Eggs

This is my method of always making perfect hard-boiled eggs. First, add the eggs to your pot and cover them with water. Place on the stove over medium to high heat. As soon as the water begins to boil, turn off the stove and move the pot off the hot burner. Then set an alarm for 10 minutes. Once the alarm goes off, transfer the eggs to a bowl of ice water to stop the cooking process.

Peel and cut your hard-boiled eggs into quarters by cutting the egg in half long ways, then cut them in half again. Place the hard boiled egg slices and kalamata olives over the top of the French potato salad. Right before serving, pour the extra dressing over the top.

Tips

  • French potato salad is even better when you make it the day before. This gives enough time for all the flavors to develop.
  • Always add a generous amount of salt to your boiling water.
  • Do not over-boil your potatoes. To prevent this, reduce your heat and use a low boil.
  • I highly recommend using organic eggs as the color of the yolk will be much more deep & vibrant.
  • When making your hard-boiled eggs, pay attention so you don’t over boil. Once you see the water start to boil, turn off the burner and move the eggs off the heat.

More Delicious Side Dishes

Serving Suggestions

This French Potato Salad is perfect for Memorial Day, July 4th cookouts, Mother’s Day, potlucks, summer bbqs, and even as a side dish with your favorite grilled recipe.

Leftovers

Leftovers will last in the refrigerator for 3-4 days. This makes a great post-workout snack, lunch, or even breakfast.

French-Potato-Salad-with-Green-Bean in a bowl

French Potato Salad with Green Beans

This light and flavorful French Potato Salad is the perfect side dish and a refreshing colorful alternative to mayo-based potato salads. It features tender green beans, hard-boiled eggs, herbs, and more tossed in a zesty lemon dijon vinaigrette.
Sondra Barker
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine French
Servings 6 servings
Calories 252 kcal

EQUIPMENT

  • 1 Large Pot

Ingredients
  

  • 1.5 lbs yellow potatoes baby gold, cut in half
  • 340 g green beans one bag or 3 full cups, cut in half
  • 15 whole Kalamata Olives 15 Olives
  • 1 tbsp capers
  • 2 large eggs cut into 4's
  • 1 tbsp chives about 5 sprigs, chopped
  • .5 tbsp parsley torn

Lemon Dijon Vinaigrette

  • ¼ cup olive oil extra virgin
  • 3.5 tbsp white wine vinegar
  • 1 tsp lemon zest from 1 lemon
  • 2 tbsp lemon juice fresh squeezed
  • 1 tbsp capers chopped
  • 1 tbsp kalamata olives chopped
  • 3 cloves garlic minced
  • 2 tbsp Dijon Mustard whole grain
  • 1 tsp sea salt
  • ½ tsp black pepper fresh cracked

Instructions
 

  • To start, bring a large pot of salted water to a boil. Then turn the pot down to medium heat and add your potatoes. Boil until you can stick a toothpick through the potato. This is about 10 minutes.
    1.5 lbs yellow potatoes, 340 g green beans
  • Next, add your green beans on top and continue to lightly boil for an additional 3 minutes. Then, immediately transfer the potatoes and green beans to a large bowl with ice water.
  • Once blanched in the cold water, transfer the potatoes and green beans to a strainer and then add them to a large serving bowl or dish.

Hard Boiled Eggs

  • First, add the eggs to your pot and cover them with water. Place on the stove over medium to high heat.
    2 large eggs
  • Place on the stove over medium to high heat. As soon as the water begins to boil, turn off the stove and move the pot off the hot burner.
  • Then set an alarm for 10 minutes. Once the alarm goes off, transfer the eggs to a bowl of ice water to stop the cooking process.
  • Peel and cut your hard-boiled eggs into quarters by cutting the egg in half long ways, then cut them in half again. Set to the side

Lemon Dijon Vinaigrette

  • In a medium bowl, whisk together the oil, ground Dijon mustard, vinegar, freshly squeezed lemon juice, lemon zest, chopped capers & kalamata olives, garlic, salt, and pepper.
    1/4 cup olive oil, 3.5 tbsp white wine vinegar, 1 tsp lemon zest, 2 tbsp lemon juice, 1 tbsp capers, 1 tbsp kalamata olives, 3 cloves garlic, 2 tbsp Dijon Mustard, 1 tsp sea salt, 1/2 tsp black pepper

Assembly

  • Pour the dressing over the potatos and green beans in your serving dish, reserving a small amount to pour over the top before serving. Add the capers, parsley & chives. Then gently toss together.
    1 tbsp capers, 1 tbsp chives, .5 tbsp parsley
  • Add the eggs, kalamata olives, and a little more parsley to the top.
    15 whole Kalamata Olives, 2 large eggs
  • Right before serving, spoon the reserved dressing over the top.

Notes

  • French potato salad is even better when you make it the day before. This gives enough time for all the flavors to develop.
  • Always add a generous amount of salt to your boiling water.
  • Do not over-boil your potatoes. To prevent this, reduce your heat and use a low boil.
  • I highly recommend using organic eggs as the color of the yolk will be much more deep & vibrant.
  • When making your hard-boiled eggs, pay attention so you don’t over boil. Once you see the water start to boil, turn off the burner and move the eggs off the heat.

Nutrition

Serving: 2cups | Calories: 252kcal | Carbohydrates: 26g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 924mg | Potassium: 659mg | Fiber: 5g | Sugar: 3g | Vitamin A: 636IU | Vitamin C: 33mg | Calcium: 66mg | Iron: 2mg | Net Carbohydrates: 21g
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About The Author

CHEERS!

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I created this site for purveyor of exceptional eats and escapes; our team is always on a journey to find the perfect bites in the most wonderful places.

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