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.
Servings 4 (side servings)
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
*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 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