Friends, this isn’t your average potato salad! It has depth with soft, fluffy potatoes, crunchy blanched green beans, punchy kalamata olives, fresh parsley, and a zippy, French-inspired mustard vinaigrette.
It’s a super satisfying side perfect for your next gathering or an easy weekend lunch when you include the optional eggs! Bonus? Just 9 ingredients required. Let us show you how!
This French-inspired green bean potato salad begins with cooking baby red potatoes in salted water to infuse them with flavor. Once the potatoes are almost tender, fresh green beans join in for the last 2-3 minutes.
Both then go into an ice bath, which keeps the green beans bright green and crisp.
Then it’s on to the zippy, mustard vinaigrette made by combining olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper.
The remaining ingredients include chopped kalamata olives for saltiness and fresh parsley (or dill) for an herby element. Drizzle with dressing and it’s ready to enjoy! It gets even better with time, as the dressing soaks into the potatoes and green beans.
We hope you LOVE this green bean potato salad! It’s:
Fresh
Bright
Savory
Herby
Satisfying
& SO gorgeous!
It’s the perfect side for picnics, Easter celebrations, or to bring on spring! Or when served with the optional jammy eggs, it makes a satisfying, standalone meal. It would also pair well with our Easy Pizza Burgers, Crispy Skin Salmon, or Easy Baked Cod with Spring Vegetables.
More Vibrant Spring Recipes
- Avocado Pesto Pasta Salad
- Tofu Noodle Stir-Fry with Spring Vegetables
- Garlic & Herb Sweet Potato Nourish Bowl (30 Minutes!)
- Vegan Risotto with Miso and Spring Vegetables
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
French-Inspired Green Bean Potato Salad
Ingredients
POTATOES & GREEN BEANS
- 1 pound baby red potatoes, scrubbed and halved (or quartered if large // ~1 inch pieces)
- 1 tsp sea salt
- 12 oz. green beans, trimmed and cut into thirds
DRESSING
- 3 Tbsp olive oil
- 2 Tbsp freshly squeezed lemon juice
- 1 clove garlic, minced
- 1 tsp Dijon mustard (or whole grain mustard)
- 1/2 tsp each sea salt and black pepper
FOR SERVING
- Jammy Eggs (Perfect Every Time!) (optional, or sub hard boiled eggs)
- 1/4 cup pitted chopped kalamata olives
- 1/4 cup chopped fresh parsley (or dill)
Instructions
- POTATOES & GREEN BEANS: Fill a medium saucepan with water and add salt. Add the halved (or quartered) potatoes, cover with a lid, and bring to a boil over high heat. Once boiling, cook the potatoes until tender but not completely cooked, checking after 5 minutes and adding more time as needed (up to 15 minutes). Add the green beans and continue to boil for another 2-3 minutes, until the beans are bright green and crisp and the potatoes are fork-tender.
- Meanwhile, fill a bowl halfway with cold water and a few handfuls of ice. Drain the potatoes and green beans and place them into the ice bath to shock for a few minutes (this helps retain the color). Strain the water off of the potatoes and beans and set them aside. Alternatively, run them under cold water for about a minute.
- EGGS (OPTIONAL): While the potatoes are cooking, make the optional jammy eggs using this recipe. Once peeled, quarter them and set aside.
- DRESSING: In a jar, combine the olive oil, lemon juice, garlic, mustard, sea salt, and black pepper. Shake until well combined.
- In a serving bowl, combine cooked potatoes and green beans with the chopped olives and parsley (or dill). Drizzle with dressing and toss gently to combine. Serve with the optional eggs.
- Store leftover salad in an airtight container in the refrigerator for up to 2-3 days without the eggs or 1 day with the eggs. The salad gets even better after 24 hours because it soaks up the flavors of the dressing. Enjoy room temperature or cold.
Video
Notes
*Nutrition information is a rough estimate calculated without eggs and with only 1/4 tsp salt for boiling since not all of it gets absorbed.
Alex says
Perfect for fresh summer veg! Made no changes, and we loved it
Yay! We’re so glad you loved it, Alex. Thank you for sharing! xo
Betty says
This was absolutely scrumptious! I did make a few changes: substituted very small grape tomatoes for olives that TJ’s had, added some TJ Umami seasoning and smoked paprika. I had three requests for the recipe. Thank you so much. The salad was perfect with some fresh King salmon and kalamata bread with dipping sauce.
We’re so glad you enjoyed it, Betty. That sounds like a lovely meal! Thank you for sharing! xo
Kimberly says
I followed the recipe to the T, but added capers and red Boston lettuce torn up small making it so delicious!
Your additions sound lovely, Kimberly! Thank you for sharing! xo
Cassidy says
What a great recipe!! Loving this flavor combo. I upped the amount of potatoes and have been eating this for breakfast. It’s a perfect way to get veggies in first thing and easy to meal prep. I added miso to the salad dressing for some extra nutrients but otherwise followed the recipe exactly!
We’re so glad you enjoyed it, Cassidy! Thank you for sharing! xo
Vera says
Flavorful and easy to make! My only minor changes: I used baby Yukon gold potatoes and chives instead of parley or dill because of what I had in my pantry. I prefer it at room temp and yes, it is better the next day. I’m going to make it again and substitute asparagus for the green beans.
Lovely! Thank you for sharing, Vera! xo
Kay Wilcoxon says
The best potato salad I’ve ever had. This recipe is a keeper. I had some warm and it’s delicious . So I will use it as a side dish as well as a salad. I added some shallots and Moroccan salty olives . It’s hard to stop eating .
Whoop! We’re so glad you enjoy the recipe, Kay. Thank you for sharing! xo
Rebekah says
A simple and delicious meal! I added a can of chickpeas for protein and a couple fresh garden beets to the potato green bean boil. So good!
Amazing! Thanks so much for sharing, Rebekah! xo
Heather says
Thoughts on making this refined oil free? Maybe using broth or aquafaba?
Hi Heather, aquafaba might work! Let us know if you try it out.
Sarah says
This is absolutely amazing. I think it’s insane still warm! But yes gets better with time. I literally can’t stop eating it!
Whoop! We’re so glad you’re enjoying it, Sarah! xo
Jan says
I made this salad after I made the 3 bean one. This one is
Just as easy and really delicious too.
Thank you so much for all your great recipes. Looking
Forward to trying many more. 😋
Yay! Thank you so much for your kind words and lovely review, Jan! xo
Christian Rasnake says
This recipe knocked it out of the park. I really enjoyed this as a dinner entree, topped with 2 jammy eggs and dill as the herb, but I could also see it being the perfect brunch item. Pro-tip: add some hot sauce on top! I will definitely be making this again. Super filling too!
We’re so glad you enjoyed it, Christian. Thanks so much for the lovely review! xo
Shannon says
I have been craving potato salad recently. While my potatoes were boiling, I saw your recipe in my email – perfect timing as I also have fresh green beans from the garden! This recipe is so easy to make and a lighter, fresher version than traditional mayo based. We loved the tang of the mustard and brightness of the citrus. You’re right, the left-overs were super good the next day as the dressing had more time to infuse into the veggies. I can see this being a wonderful picnic side or make-ahead for brunch. Thank you!!
Love it! Thanks so much for the wonderful review, Shannon!
Hannah says
This was excellent! I used blanched frozen green beans and roasted the potatoes instead of boiling them. Served with meatballs, it would be a great summer supper!
We’re so glad you enjoyed it, Hannah. Thanks so much for the lovely review! xo
Shannon says
Oooo, Hannah- roasting the potatoes would be amazing! Thanks for the idea!! I can’t wait to try it that way.