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Light, vibrant, and full of fresh flavor, this Potato and Green Bean Salad is a timeless French-inspired dish that brings elegance to the table with minimal effort. Tender baby potatoes and crisp green beans are tossed in a zesty vinaigrette, creating a perfectly balanced side or light main course that works for picnics, barbecues, or a weekday lunch. Whether you’re new to cooking or a seasoned home chef, this simple salad delivers stunning flavor with just a handful of wholesome ingredients.

Why You’ll Love This Potato and Green Bean Salad

Quick and fuss-free: Ready in about 30 minutes with minimal prep.
Fresh and vibrant: Every bite bursts with garden-fresh goodness.
Perfectly balanced: Creamy potatoes, crunchy green beans, and a tangy vinaigrette unite harmoniously.
Versatile serving: Great as a side dish, light entrée, or picnic staple.
Customizable: Add your favorite herbs, proteins, or toppings to make it your own.

Ingredients for Potato and Green Bean Salad

To make this salad shine, choose high-quality, fresh produce and pantry staples:

Baby potatoes – 2 pounds, halved if large. Choose waxy varieties like red or fingerling for the best texture.
Fresh green beans – 1 pound, trimmed. They should snap easily and look bright green.
Shallot – 1 large, finely chopped for a mild onion note.
Extra virgin olive oil – Enhances flavor and adds richness to the vinaigrette.
Red wine vinegar – About 3 tablespoons to add tang and brightness.
Salt and pepper – To taste.

How to Make Potato and Green Bean Salad

1. Prep the potatoes
Wash and halve the baby potatoes. Place them in a large pot of salted water, bring to a boil, and cook for about 15 minutes or until fork-tender. Drain well.

2. Blanch the green beans
In a separate pot, boil water and add the trimmed green beans. Cook for 2–3 minutes until just tender but still crisp. Transfer immediately to an ice bath to stop cooking and preserve their vibrant color.

3. Make the vinaigrette
In a small bowl, whisk together olive oil, red wine vinegar, salt, pepper, and optional Dijon mustard or lemon juice.

4. Assemble the salad
In a large bowl, combine warm potatoes, blanched green beans, and chopped shallots. Pour the vinaigrette over the top and gently toss to coat evenly.

5. Serve and enjoy
Let the salad sit for 10–15 minutes to allow flavors to meld. Serve at room temperature for the best taste.

Tips for the Perfect French-Style Potato and Green Bean Salad

Don’t overcook: Potatoes should be tender but not mushy; green beans should remain crisp.
Use an ice bath: This keeps the beans bright and stops further cooking.
Season generously: Taste and adjust the vinaigrette with salt, pepper, or a splash of lemon juice as needed.
Add herbs: Fresh parsley, tarragon, or dill can brighten the salad beautifully.

Creative Additions & Variations

Make it hearty: Add hard-boiled eggs, grilled chicken, or tuna.
Add a Mediterranean twist: Toss in olives, capers, or feta cheese.
Go vegan: This recipe is naturally vegan—just make sure any extras like mustard or add-ins are plant-based.
Try other dressings: A mustard vinaigrette or lemon-garlic dressing can be a great change of pace.

How to Serve Potato and Green Bean Salad

This salad pairs beautifully with:

Grilled meats or seafood
Crusty bread or warm baguette
Light soups or roasted vegetables
Other picnic dishes like tabbouleh, couscous, or fruit salad

Make Ahead and Storage Tips

Make ahead: Boil the potatoes and blanch the green beans up to a day in advance. Store separately in airtight containers.
Storage: Keep leftovers refrigerated for up to 3 days. For best results, store the vinaigrette separately until ready to serve.
Reheating: This salad is best served at room temperature. If needed, reheat the potatoes slightly in the microwave, but avoid overcooking.

Frequently Asked Questions

Can I use frozen green beans?
Fresh is best for texture, but frozen green beans can work in a pinch. Blanch briefly and skip the ice bath.

What potatoes are best for this salad?
Waxy varieties like red, new, or fingerlings hold their shape better than starchy types like russets.

Is this recipe vegan?
Yes! It’s naturally vegan when made with plant-based ingredients and simple olive oil vinaigrette.

Can I serve this warm?
Absolutely. It’s delicious warm or at room temperature—just avoid serving it chilled straight from the fridge.

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Conclusion

This classic Potato and Green Bean Salad is proof that simple ingredients, when prepared well, can create an unforgettable dish. With its creamy potatoes, crisp beans, and zesty vinaigrette, it brings French flair to your table with ease. Perfect for picnics, dinner parties, or easy weeknight meals—this salad is a go-to favorite you’ll return to all year long.