French-Style Potato and Green Bean Salad
This vibrant salad is a delightful combination of new potatoes, green beans, and hard-boiled eggs tossed in a zesty vinaigrette. Perfect for any gathering!
Ingredients
- 2 eggs, hard-boiled peeled and quartered
- 2 lbs new potatoes scrubbed and halved
- 1 tbsp salt
- 1 lb green beans trimmed and cut into thirds
- 12 dry-cured black olives
- 1 cup extra virgin avocado 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
- 0.5 tsp salt
- 0.5 tsp ground black pepper
- 5 sprigs fresh flat parsley chopped
- 5 sprigs chives chopped
Instructions
- Start by putting eggs in a saucepan, covering them with water. Bring to a boil, then remove from heat and let sit for 10 minutes. Cool under cold water, peel, and quarter.
- Cut the new potatoes in half or quarters based on size. Simmer them with salt in a pot of boiling water for 12 minutes. Add the green beans for an additional 3 minutes until they turn bright green.
- Drain and plunge the potatoes and beans into an ice-water bath to halt the cooking process and keep them fresh.
- In a jar, mix together the avocado oil, lemon juice, white wine vinegar, garlic, Dijon mustard, chopped capers, black olives, salt, and pepper. Shake vigorously to combine.
- In a mixing bowl, combine the herbs with half of the vinaigrette. Gently add the cooled potatoes, green beans, and olives, tossing to combine. Top it off with the quartered eggs and drizzle with the remaining vinaigrette.
- Serve the salad at room temperature or chilled, allowing the flavors to meld beautifully. It even tastes better if it sits for a few hours or overnight!
Notes
This salad is a classic delight that gets tastier as it sits. Perfect for making ahead of time!