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French-Style Potato Green Bean Salad Recipe
Ash Tyrrell

French-Style Potato Green Bean Salad Recipe

I recently made this French-style potato and green bean salad, and it completely changed how I think about potato salads. Instead of being heavy and creamy, it felt light, fresh, and full of bright flavors. I loved how the tender potatoes soaked up the tangy dressing while the green beans added a crisp bite
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Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs baby potatoes use waxy potatoes like Yukon Gold for better texture; they hold shape well
  • 8 oz fresh green beans avoid frozen for a crisp bite and vibrant color
  • 2 tbsp Dijon mustard adds authentic French tanginess
  • 3 tbsp red wine vinegar gives a bright, acidic balance
  • 1/4 cup olive oil use good-quality oil for richer flavor
  • 1 small shallot finely chopped (milder and sweeter than onions)
  • 2 tbsp fresh parsley chopped (adds freshness and color)
  • 1 tbsp fresh chives chopped (gives a mild onion-like flavor)
  • Salt to taste (enhances all flavors)
  • Black pepper freshly ground (adds subtle heat)
  • Optional: 2 hard-boiled eggs for extra richness and protein

Method
 

  1. Start by placing whole baby potatoes in salted water and bring to a boil. Cook until fork-tender but not mushy, which usually takes about 15 minutes. Drain and let them cool slightly before cutting into halves.
  2. Blanch the green beans in boiling water for about 3–4 minutes until tender-crisp. Immediately transfer them to ice water to stop the cooking and preserve their bright green color. Drain well before adding to the salad.
  3. In a small bowl, whisk together Dijon mustard, red wine vinegar, olive oil, chopped shallots, salt, and pepper. Mix until smooth and slightly thickened. This dressing is the heart of the salad’s flavor.
  4. Place the warm potatoes in a bowl and drizzle some dressing over them so they absorb the flavor. Add green beans, herbs, and optional eggs. Gently toss everything together to coat evenly.
  5. Allow the salad to sit for 10–15 minutes before serving. This resting time helps the flavors blend beautifully. Serve slightly warm or at room temperature for the best taste

Notes

  • I always dress the potatoes while they’re still warm—it helps them soak up more flavor
  • I prefer using fresh herbs instead of dried for a brighter taste
  • I don’t overcook the beans; keeping them crisp makes a big difference
  • I sometimes add a splash more vinegar right before serving for extra freshness
  • I like letting the salad sit for a bit—it tastes even better after resting