Easy French-Style Potato and Green Bean Salad

Key Ingredients & Substitutions

Baby Potatoes: I love Yukon Gold for their creamy texture, but red potatoes work wonderfully, too. If you want a healthier option, try sweet potatoes for a twist.

Green Beans: Fresh green beans are a must for this dish. However, if they’re not in season, frozen green beans are a good alternative. Just thaw and pat dry before using.

Red Onion: This onion adds a nice bite. If red onions are too strong for you, try a sweet onion or even shallots, which are milder.

Fresh Herbs: I always go for parsley and chives, but feel free to mix in dill or basil for different flavors. They can bring a fresh twist to the salad.

Dijon Mustard: This adds depth to the dressing. If you don’t have it, yellow mustard or even a splash of mayonnaise can work in a pinch!

Why Should You Blanch Your Green Beans?

Blanching is important for keeping your green beans vibrant and tender-crisp. The quick cooking process helps preserve their bright green color and fresh crunch.

• Boil salted water in a separate pot while your potatoes are cooking.
• Add the green beans and cook for 3-4 minutes.
• Promptly transfer them to ice water to stop the cooking and enhance their color.
• Drain well and pat dry to prevent sogginess.

Enjoy this simple technique to make your salad look fab and taste fresh! 🌱

Easy French-Style Potato and Green Bean Salad

Ingredients You’ll Need:

For the Salad:

• 1 pound baby potatoes (Yukon Gold or red potatoes), halved or quartered
• 8 ounces fresh green beans, trimmed
• 1/4 cup red onion, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh chives, chopped (optional)

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 2 tablespoons white wine vinegar or red wine vinegar
• 1 garlic clove, minced
• Salt and freshly ground black pepper, to taste

How Much Time Will You Need?

This delightful potato and green bean salad will take you about 30 minutes to prepare. You’ll spend around 15 minutes cooking the potatoes and green beans, plus about 10-15 minutes for assembling everything, plus resting time for the flavors to blend. Easy peasy!

Step-by-Step Instructions:

1. Cooking the Potatoes:

Start by placing the halved or quartered baby potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring the water to a boil, then cook the potatoes until they are fork-tender, which will take about 12-15 minutes depending on their size. When they’re done, drain the potatoes and set them aside to cool slightly.

2. Preparing the Green Beans:

While the potatoes are cooking, fill a separate pot with salted water and bring it to a boil. Once it’s boiling, add the trimmed green beans and cook them for about 3-4 minutes until they are bright green and tender-crisp. After cooking, drain the beans and immediately plunge them into a bowl filled with ice water to stop the cooking and maintain that lovely green color. Drain again and pat them dry with a towel.

3. Making the Dressing:

In a small bowl, whisk together the olive oil, Dijon mustard, white wine vinegar, minced garlic, and a pinch of salt and pepper until everything is well combined and emulsified. This dressing is key to giving your salad flavor!

4. Combining Everything:

In a large bowl, combine the cooked potatoes, green beans, sliced red onion, chopped parsley, and chives (if you’re using them). Gently toss everything together so that the vegetables are well mixed.

5. Dress the Salad:

Pour the prepared dressing over the salad and gently toss again to coat all the ingredients evenly. This is where the magic happens, and your salad gets its delicious flavor!

6. Taste and Adjust:

Before serving, taste your salad and adjust the seasoning with more salt and pepper if needed. It’s all about making it just right for your palate!

7. Let it Rest:

Let the salad rest at room temperature for at least 20 minutes. This allows the flavors to meld together beautifully. You can serve it warm or let it cool and serve at room temperature—either way, it’s delicious!

Enjoy your refreshing and easy French-Style Potato and Green Bean Salad as a delightful side dish! Bon appétit! 🍽️

Frequently Asked Questions (FAQ)

Can I Substitute Other Vegetables in This Salad?

Absolutely! If you want to mix things up, feel free to add veggies like cherry tomatoes, bell peppers, or even roasted zucchini. Just make sure any substitutions complement the flavors of the dressing!

How Can I Make This Salad Vegan?

This salad is already quite vegan-friendly, but just ensure that the Dijon mustard you use is free of any animal products. Most varieties are vegan, but it’s always a good idea to check the label.

Can I Make This Salad in Advance?

Yes, you can prepare the salad a day ahead of time! Just store it in an airtight container in the refrigerator. Let it come to room temperature before serving, and you may need to adjust the seasoning slightly after sitting overnight.

What’s the Best Way to Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. To enjoy it again, simply give it a quick toss and serve it fresh!