Summer is the perfect time to enjoy fresh and vibrant salads, and the French Style Potato & Green Bean Salad is a delightful choice that brings together tender potatoes and crisp green beans in a light, tangy dressing. This salad is not only a fantastic side dish for barbecues and picnics but also makes for a satisfying light lunch that can be enjoyed on its own or as part of a larger meal.
Ingredients
Scale:
1 pound small waxy potatoes (e.g., red or yellow)
8 ounces green beans, trimmed
1 cup cherry tomatoes, halved
1/4 cup finely chopped red onion
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and freshly ground black pepper, to taste
Instructions
Prepare the Potatoes: Begin by placing the waxy potatoes in a large pot and covering them with cold water. Add a generous pinch of salt and bring the water to a boil over high heat. Once boiling, reduce to a simmer and cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Cook the Green Beans: While the potatoes are cooking, fill a separate pot with water and bring it to a boil. Add the trimmed green beans and blanch them for 3-4 minutes until bright green and tender-crisp. Drain the beans and immediately immerse them in an ice bath to halt the cooking process.
Make the Vinaigrette: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and minced garlic. Season with salt and black pepper to taste.
Combine the Ingredients: Once the potatoes are cooked, drain them and let them cool slightly. Cut the potatoes into halves or quarters. In a large mixing bowl, combine the potatoes, green beans, cherry tomatoes, red onion, and herbs.
Add the Vinaigrette: Drizzle the vinaigrette over the salad mixture and gently toss until everything is coated evenly.
Chill and Serve: For the best flavor, let the salad sit at room temperature for about 30 minutes before serving.
