French-Inspired Green Bean Potato Salad

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Overhead shot of a bowl of our French style green bean potato salad recipe

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!

Potatoes, green beans, garlic, lemon, Dijon mustard, kalamata olives, olive oil, black pepper, sea salt, parsley, and egg

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.

Cooking green beans and potatoes in a saucepan

Both then go into an ice bath, which keeps the green beans bright green and crisp.

Boiled potatoes and blanched green beans in an ice water bath

Then it’s on to the zippy, mustard vinaigrette made by combining olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper.

Overhead shot of a jar with 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.

Using a spoon to drizzle a zippy mustard vinaigrette over a salad

We hope you LOVE this green bean potato salad! It’s:

& 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

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!

Jammy eggs atop a bowl of green bean potato salad

French-Inspired Green Bean Potato Salad

French-inspired green bean potato salad with kalamata olives, fresh herbs, and a zippy mustard vinaigrette. An easy, super satisfying vegetarian side with just 9 ingredients required! Optional jammy eggs make it a light meal.
Author Minimalist Baker
Overhead shot of two spoons in a bowl of French style green bean potato salad
5 from 9 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 (side servings)
Course Entrée, Side
Cuisine French-Inspired, Gluten-Free, Vegan (optional), Vegetarian
Freezer Friendly No
Does it keep? 2-3 Days



  • 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


  • 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



  • 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.



*Loosely adapted from NY Times Cooking.
*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.

Nutrition (1 of 4 servings)

Serving: 1 side serving (without eggs) Calories: 221 Carbohydrates: 26.2 g Protein: 4 g Fat: 12.3 g Saturated Fat: 1.5 g Polyunsaturated Fat: 1.3 g Monounsaturated Fat: 7.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 608 mg Potassium: 733 mg Fiber: 4.5 g Sugar: 4.5 g Vitamin A: 160 IU Vitamin C: 28 mg Calcium: 53 mg Iron: 2.1 mg

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My Rating:

  1. Kimberly says

    I followed the recipe to the T, but added capers and red Boston lettuce torn up small making it so delicious!

  2. 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!

  3. 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.

  4. 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 .

  5. 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!

  6. 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!

  7. 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. 😋

  8. 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!

  9. 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!!

  10. 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!

    • Shannon says

      Oooo, Hannah- roasting the potatoes would be amazing! Thanks for the idea!! I can’t wait to try it that way.