Description
A classic French-style potato and green bean salad featuring tender new potatoes and crisp green beans tossed in a zesty homemade vinaigrette with fresh herbs, olives, capers, and topped with hard-boiled eggs. This refreshing salad is perfect as a light meal or a flavorful side dish.
Ingredients
Scale
Vegetables and Herbs
- 2 lbs New Potatoes (small-sized recommended)
- 1 lb Green Beans, trimmed and cut into thirds
- 4-5 sprigs Fresh Flat Parsley
- 4-5 sprigs Chives
Other Ingredients
- 2 Hard-Boiled Eggs
- 12 Dry-Cured Black Olives (or substitute green olives)
- 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
- 1 tbsp Salt
- 1/2 tsp Black Pepper
Instructions
- Prepare the Hard-Boiled Eggs: Place the eggs in a saucepan and cover with water. Bring to a boil for 1 minute, then remove from heat, cover, and let sit for 10 minutes. Cool in cold water, then peel and set aside.
- Cook the Potatoes: Halve the new potatoes and boil them in salted water for about 12 minutes, until tender but still firm enough to hold shape.
- Add Green Beans: In the last 2-3 minutes of the potatoes cooking, add the trimmed green beans to the boiling water to cook briefly until crisp-tender.
- Shock the Vegetables: Quickly transfer the potatoes and green beans into a bowl of ice water to stop the cooking process and preserve their color and texture.
- Make the Vinaigrette: In a jar, combine the extra virgin olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, chopped capers, olives, salt, and black pepper. Shake vigorously until well emulsified.
- Assemble the Salad: In a large bowl, mix the freshly chopped parsley and chives with half of the vinaigrette. Gently fold in the cooled potatoes, green beans, and olives. Top with quartered hard-boiled eggs and drizzle with the remaining vinaigrette before serving.
Notes
- For best results, use small new potatoes as they retain their shape well after boiling.
- Substitute black olives with green olives if desired for a different flavor profile.
- Prepare the hard-boiled eggs in advance to streamline assembly.
- Shocking the vegetables in ice water is crucial to retain vibrant color and avoid overcooking.
- This salad can be served chilled or at room temperature, making it versatile for gatherings.
- Store leftovers covered in the refrigerator for up to 2 days; dress with additional vinaigrette if it dries out.
