This French-style potato and green bean salad marries tender new potatoes, snap-tender green beans, briny olives and capers, and quartered hard-boiled eggs with a bright mustard‑garlic lemon vinaigrette. It’s the kind of dish that travels well to picnics, sits proudly on a brunch table, and gets better after a few hours when the flavors meld.
Why you’ll love this dish
This salad is unfussy but layered: creamy potatoes, crisp beans, salty olives and capers, bright acid and silky olive oil. It’s refreshingly French in approach—simple ingredients treated with respect so each flavor sings. It’s fast enough for a weeknight, elegant enough for a weekend lunch, and makes excellent leftovers for work lunches or potlucks.
“A perfect warm-weather staple — hearty without being heavy, and the vinaigrette keeps it lively even the next day.” — a home cook’s review
Reasons to try it
- Fast: active hands-on time is low; most of the work is boiling and resting.
- Budget-friendly: new potatoes and beans are economical, and pantry items (mustard, capers, olives) punch above their weight.
- Make-ahead friendly: flavor improves after a few hours or overnight.
- Flexible: serve it warm, at room temperature, or chilled.
If you like crisp-tender green beans alongside bold flavors, you might also enjoy this variation on garlicky beans I turn to when I want something quick and addictive: garlicky crack green beans.
How this recipe comes together
This is a quick, three-part assembly: (1) gently hard-boil eggs and quarter them; (2) simmer halved new potatoes until nearly tender then add green beans briefly so everything finishes at the same time; (3) whisk a mustard-lemon vinaigrette with capers and olives, toss herbs with half the dressing, then combine and top with eggs.
Expect about 30–40 minutes total from start to finish (mostly simmering), plus optional resting time for deeper flavor.
What you’ll need
- 2 large eggs (for hard-boiling)
- 2 lbs (900 g) new potatoes, scrubbed and halved (halve or quarter depending on size)
- 1 tbsp salt (for boiling potatoes)
- 1 lb (450 g) green beans, trimmed and cut into thirds
- 12 dry-cured black olives (whole or halved)
- 4–5 sprigs fresh flat-leaf parsley, stemmed and chopped
- 4–5 sprigs chives, finely chopped
- 1/3 cup (75 ml) extra virgin olive oil
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) white wine vinegar
- 2 garlic cloves, minced
- 2 tsp Dijon mustard
- 1 tbsp chopped capers
- 1 tbsp chopped black olives (dry-cured) — in addition to the 12 whole olives
- 1/2 tsp salt (for vinaigrette)
- 1/2 tsp freshly ground black pepper
Ingredient notes / swaps:
- New potatoes are waxy and hold shape — Yukon Gold or red potatoes work similarly. Avoid very starchy russets unless you want a mashed texture.
- Dry-cured black olives give concentrated flavor; Kalamata or oil-cured olives are good swaps if finely chopped and drained.
- Capers add brine; omit for a milder salad or replace with chopped cornichons for tang.
Step-by-step instructions
Hard-boil the eggs:
- Place eggs in a saucepan and cover with 1 inch (2.5 cm) of cold water.
- Bring to a rolling boil, boil 1 minute, then remove from heat and cover the pan. Let sit 10 minutes (this yields fully set yolks with a tender texture).
- Transfer eggs to cold water to stop cooking. Peel and quarter once cool.
Cook potatoes and beans:
- Halve or quarter potatoes so pieces are uniform.
- Put potatoes in a pot, add enough cold water to cover, and add 1 tbsp salt. Bring to a boil, then reduce to a simmer and cook 12 minutes.
- Add trimmed, cut green beans and simmer 2–3 more minutes until beans are bright green and crisp-tender and potatoes are fork-tender.
- Drain immediately and plunge into an ice-water bath to halt cooking and preserve color. Drain again.
Make the vinaigrette:
- In a jar, combine 1/3 cup olive oil, 2 tbsp lemon juice, 2 tbsp white wine vinegar, 2 minced garlic cloves, 2 tsp Dijon mustard, 1 tbsp chopped capers, 1 tbsp chopped black olives, 1/2 tsp salt, and 1/2 tsp black pepper.
- Seal and shake vigorously until emulsified (or whisk in a bowl).
Assemble the salad:
- In a large bowl, toss chopped parsley and chives with half the vinaigrette.
- Add cooled potatoes, green beans, and the 12 dry-cured black olives. Toss gently to coat without breaking the potatoes.
- Top with quartered eggs and drizzle remaining vinaigrette over the eggs.
- Serve immediately, at room temperature, or chilled.
How to plate and pair
Serve this salad on a shallow platter so the vinaigrette puddles around the potatoes and eggs. Scatter extra chopped herbs for color. For a relaxed, satisfying meal, pair it with roasted chicken or a simple grilled fish. If you want a heartier mainside combo for cold-weather entertaining, serve the salad alongside a robust sausage casserole such as slow-cooked kielbasa and green beans for contrast: slow-cooked kielbasa and green beans complements this salad well.
Serving ideas:
- Brunch: add crusty bread and a green herb salad.
- Picnic: pack in a shallow container; keep cool with an ice pack.
- Potluck: make a day ahead for richer flavor; bring extra vinaigrette on the side if needed.
Storage and reheating tips
- Refrigeration: Transfer leftovers to an airtight container and refrigerate within 2 hours of cooking. Keep chilled at 40°F (4°C) or below.
- Shelf life: The salad keeps well for 3–4 days. After that, textures and flavors decline and eggs can start to degrade in quality.
- Freezing: Not recommended — potatoes and green beans become mushy after freezing and thawing.
- Reheating: Serve cold or at room temperature. If you prefer slightly warm potatoes, gently reheat a portion in a skillet with a teaspoon of olive oil for 1–2 minutes, then combine with cool beans and eggs. Avoid microwaving the whole salad (eggs can get rubbery).
Helpful cooking tips
- Test doneness: Pierce a potato piece with a paring knife — it should slide in with minimal resistance. Beans should be bright green and just tender.
- Even cooking: Cut potatoes into uniform pieces so they finish at the same time.
- Prevent broken potatoes: Handle boiled potatoes gently; use a slotted spoon and toss carefully in the bowl.
- Emulsifying vinaigrette: Mustard helps emulsify the dressing; shake in a jar and taste before adding more salt. If it separates, shake again.
- Egg timing: If you like creamier yolks, reduce the covered rest time to 7–8 minutes for slightly jammy centers. For very firm yolks, add 1–2 extra minutes.
- Make-ahead: Toss herbs with half the dressing and store components separately (eggs whole, vinaigrette refrigerated) if prepping far in advance.
Creative twists
- Mediterranean: Add roasted red peppers, halved cherry tomatoes, and a sprinkle of feta.
- Nicoise-style: Swap olives and capers for anchovies and add blanched asparagus and baby tomatoes.
- Vegan: Omit eggs and add pan-roasted chickpeas for protein; replace mustard with miso for umami body.
- Smoky: Add charred scallions or a drizzle of smoked paprika oil for a smoky note.
- Grain boost: Fold in cooked farro or barley for a heartier salad that can stand alone as a main.
Common questions
Q: Can I make this entirely ahead of time?
A: Yes. Cook everything and store components separately for best texture: potatoes and beans chilled in one container, eggs in another, and vinaigrette in a sealed jar. Combine up to 24 hours ahead for best flavor; beyond that, textures may soften.
Q: Are the eggs safe if the salad sits out at a picnic?
A: Eggs and the vinaigrette-based salad should not be left at room temperature for more than 2 hours (1 hour if above 90°F / 32°C). Keep the salad on ice or in a cooler for picnics.
Q: What potatoes are best?
A: Waxy potatoes (new potatoes, fingerlings, Yukon Gold) hold their shape. Starchy russets will break down and create a softer, more mashed texture.
Q: Can I skip the capers or olives for a milder taste?
A: Yes — omit or reduce either for a gentler profile. Consider adding a little extra lemon or a touch more mustard to balance the loss of briny flavor.
Q: Will the vinaigrette separate if I make it ahead?
A: Olive oil and vinegar will separate over time. Shake or whisk before using; the mustard in this dressing helps stabilization, so it re-emulsifies easily.
Q: How can I make the salad gluten-free or dairy-free?
A: This recipe is naturally gluten-free and dairy-free as written.
Q: Any shortcut if I’m short on time?
A: Use pre-washed trimmed green beans and baby potatoes to reduce prep. You can also steam the potatoes in a covered pot to shave a few minutes.
If you want more recipes with beans or quick vegetable sides, check out other ideas in the site’s recipe collection and experiment with flavors you already love.
French-Style Potato and Green Bean Salad
Ingredients
For the salad
- 2 large eggs (for hard-boiling)
- 2 lbs new potatoes, scrubbed and halved (halve or quarter depending on size)
- 1 tbsp salt (for boiling potatoes)
- 1 lb green beans, trimmed and cut into thirds
- 12 pieces dry-cured black olives (whole or halved)
- 4–5 sprigs fresh flat-leaf parsley, stemmed and chopped
- 4–5 sprigs chives, finely chopped
For the vinaigrette
- 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 chopped capers
- 1 tbsp chopped black olives (dry-cured) (in addition to the 12 whole olives)
- 1/2 tsp salt (for vinaigrette)
- 1/2 tsp freshly ground black pepper
Instructions
Hard-boil the eggs
- Place eggs in a saucepan and cover with 1 inch (2.5 cm) of cold water.
- Bring to a rolling boil, boil for 1 minute, then remove from heat and cover the pan. Let sit for 10 minutes.
- Transfer eggs to cold water to stop cooking. Peel and quarter once cool.
Cook potatoes and beans
- Halve or quarter potatoes so pieces are uniform.
- Put potatoes in a pot, add enough cold water to cover, and add 1 tbsp salt. Bring to a boil, then reduce to a simmer and cook for 12 minutes.
- Add trimmed, cut green beans and simmer for 2-3 more minutes until beans are bright green and crisp-tender and potatoes are fork-tender.
- Drain immediately and plunge into an ice-water bath to halt cooking and preserve color. Drain again.
Make the vinaigrette
- In a jar, combine 1/3 cup olive oil, 2 tbsp lemon juice, 2 tbsp white wine vinegar, 2 minced garlic cloves, 2 tsp Dijon mustard, 1 tbsp chopped capers, 1 tbsp chopped black olives, 1/2 tsp salt, and 1/2 tsp black pepper.
- Seal and shake vigorously until emulsified (or whisk in a bowl).
Assemble the salad
- In a large bowl, toss chopped parsley and chives with half the vinaigrette.
- Add cooled potatoes, green beans, and the 12 dry-cured black olives. Toss gently to coat without breaking the potatoes.
- Top with quartered eggs and drizzle remaining vinaigrette over the eggs.
- Serve immediately, at room temperature, or chilled.