Imagine transporting your taste buds to the charming countryside of France with a single, magical dish that combines the earthy richness of perfectly cooked potatoes and the crisp, vibrant green beans. This French-style potato and green bean salad isn't just a side dish—it's a culinary experience that promises to elevate your dining table from ordinary to extraordinary. With its simple yet sophisticated blend of fresh ingredients and a tangy Dijon mustard dressing, this recipe will have your guests wondering if you've secretly trained in a Parisian kitchen.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 500g new potatoes
- 200g green beans
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by washing the new potatoes thoroughly under cold running water to remove any dirt. If the potatoes are larger, you may want to cut them in half or quarters to ensure even cooking. Leave smaller potatoes whole.
- Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water to season the potatoes as they cook. Bring the pot to a boil over high heat.
- Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are tender when pierced with a fork. Be careful not to overcook them, as they should hold their shape.
- While the potatoes are cooking, prepare the green beans. Trim the ends of the green beans and rinse them under cold water. Set aside.
- In a separate pot, bring water to a boil and add a pinch of salt. Once boiling, add the green beans and blanch them for about 3-4 minutes, until they are bright green and tender-crisp.
- After blanching, immediately transfer the green beans to a bowl of ice water to stop the cooking process and preserve their vibrant color. Let them cool for a few minutes, then drain and set aside.
- Once the potatoes are cooked, drain them in a colander and let them cool for a few minutes. When they are cool enough to handle, cut them into bite-sized pieces if they are whole.
- In a large mixing bowl, combine the olive oil, white wine vinegar, Dijon mustard, salt, and pepper. Whisk together until well combined to create a dressing.
- Add the warm potatoes and green beans to the bowl with the dressing. Gently toss everything together until the vegetables are well coated with the dressing.
- Transfer the salad to a serving dish and garnish with freshly chopped parsley for added flavor and color.
- Serve the French style potato and green bean salad warm or at room temperature, as a delightful side dish to complement your meal.
Tips
- Choose the right potatoes: New potatoes work best for this recipe, as they hold their shape and have a creamy, delicate texture.
- Salt your cooking water: Adding salt to the potato and bean cooking water is crucial for building flavor from the start.
- Master the blanching technique: The key to perfect green beans is a quick blanch followed by an ice bath, which preserves their bright color and crisp texture.
- Dress while warm: Add the dressing to the potatoes and beans while they're still slightly warm to help them absorb the flavors more effectively.
- Don't overdress: Start with a little dressing and add more as needed to prevent the salad from becoming soggy.
- Fresh herbs matter: Use fresh parsley and chop it just before serving to maximize flavor and visual appeal.
- Serve at the right temperature: This salad is delicious warm or at room temperature, making it perfect for picnics, potlucks, or elegant dinner parties.
Nutrition Facts
Calories: 175kcal
Carbohydrates: g
Protein: g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
