Description
This French Green Bean Potato Salad is a refreshing, mayo-free side dish perfect for warm days or any occasion. It features tender baby potatoes and crisp-tender green beans tossed in a tangy mustard vinaigrette with capers, shallots, and fresh herbs for vibrant flavor and texture. Light, flavorful, and easy to make in just 30 minutes, it pairs beautifully with grilled meats, picnic fare, or as a standalone vegetarian salad.
Ingredients
Vegetables
- 1 pound baby potatoes (halved if large)
- 6 ounces green beans (trimmed)
- ⅓ cup shallot (sliced)
Herbs and Seasonings
- 2 Tablespoons capers (drained and roughly chopped)
- 2 Tablespoons fresh parsley (minced)
- 2 Tablespoons fresh tarragon (or dill, chopped)
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Dressing
- 3 Tablespoons olive oil
- 1 Tablespoon white wine vinegar
- 1 Tablespoon grainy mustard
Instructions
- Cook Potatoes: Place the halved baby potatoes in a pot and cover them with cold salted water. Bring the water to a boil, then reduce to a simmer and cook for 10 to 12 minutes or until the potatoes are just fork-tender. Once cooked, transfer the potatoes to a bowl and allow them to cool slightly. Reserve the cooking water.
- Cook Green Beans: Add the trimmed green beans to the same boiling water used for the potatoes. Cook the green beans for 2 to 3 minutes until they are crisp-tender. Immediately transfer them to an ice water bath to stop the cooking process, then drain and pat dry thoroughly.
- Make Vinaigrette: In a small bowl, whisk together the olive oil, white wine vinegar, grainy mustard, kosher salt, and black pepper until the dressing is well combined and emulsified.
- Combine Ingredients: In a large bowl, gently toss the warm potatoes with the prepared vinaigrette, allowing them to absorb the flavors. Then add the blanched green beans, sliced shallots, chopped capers, and fresh herbs (parsley and tarragon or dill). Toss gently to combine all ingredients evenly.
- Season and Serve: Taste the salad and adjust seasoning with additional salt and pepper if needed. Serve the potato salad at room temperature for the best flavor and texture.
Notes
- For best results, use fresh baby potatoes and crisp, fresh green beans.
- The ice bath helps to stop the cooking process and retain the bright green color and crisp texture of the green beans.
- You can substitute tarragon with dill or other fresh herbs like chives or basil depending on your preference.
- This salad is perfect served at room temperature and can be made a few hours ahead of time for flavors to meld.
- Leftovers can be stored in the refrigerator for up to 2 days; let it come to room temperature before serving again.
