French‑Style Potato and Green Bean Salad

I’ve always loved the simplicity of a classic French-style potato and green bean salad—tender potatoes paired with crisp haricot verts, tossed in a tangy Dijon vinaigrette. It’s fresh, flavorful, and perfect for warm-weather meals.

Why You’ll Love This Recipe

I adore this salad because it balances hearty and light so beautifully. The potatoes bring comfort, the green beans add brightness, and the Dijon dressing adds that signature French tang. I like that I can prep it ahead, and the flavors deepen as it chills.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb haricot verts (thin green beans)

• 1 lb small yellow potatoes

• 1 bay leaf

• 1 cup Dijon vinaigrette

• A handful of fresh herbs (chives, parsley, basil)

• Salt and pepper to taste

directions

1. I start by bringing a large pot of salted water to a boil. I blanch the green beans until just tender-crisp, about 3–4 minutes, then plunge them into ice water to preserve their bright color.

2. In the same pot, I return the water to a boil, add the potatoes and bay leaf, then simmer until the potatoes are easily pierced with a knife but still firm—about 25–30 minutes.

3. Once the potatoes are cool enough to handle, I slice them into coins and place them in a large bowl.

4. I pour in the Dijon vinaigrette and toss the potatoes gently, letting them cool completely in the dressing so they absorb all the flavor.

5. Finally, I add the cooled green beans and chopped fresh herbs, toss everything together carefully, then season with salt and pepper to taste.

Servings and timing

• Serves: 6

• Prep time: 5 minutes

• Cook time: 35 minutes

• Total time: 40–45 minutes

Variations

• I sometimes swap haricot verts for regular green beans or even thin asparagus.

• A drizzle of extra-virgin olive oil and a sprinkle of chopped shallots can add more depth.

• For a creamier version, I whisk a spoonful of whole-grain mustard into the vinaigrette.

• I like to add sliced radishes or cherry tomatoes when I want extra crunch and color.

• Adding hard-boiled eggs or tuna makes it more filling and turns it into a light meal.

storage/reheating

I keep any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually improve as it sits. Before serving again, I give it a gentle stir and sometimes add a little extra vinaigrette or vinegar to refresh it. I don’t recommend reheating—it’s best served cold or at room temperature.

FAQs

Can I prep this salad ahead of time?

Absolutely—I make it a few hours in advance or even the night before. The flavors deepen over time, though I wait to add the fresh herbs until just before serving to preserve their brightness.

What kind of potatoes work best?

I use small yellow potatoes, but baby red potatoes or fingerlings work well too. Just choose firm, uniformly sized ones for even cooking.

Do I need to peel the potatoes?

Since they’re small and have thin skins, I leave them on. I find they add a nice texture and flavor.

Can I substitute the Dijon vinaigrette?

Yes—I’ve used whole-grain mustard vinaigrette or even a classic French mustard-and-vinegar dressing for a different flavor profile.

How long does it last in the fridge?

It keeps up to 3 days when refrigerated. I gently stir before serving and sometimes add a splash of dressing to refresh it.

Conclusion

This French-style potato and green bean salad is a testament to effortless cooking: simple prep, fresh ingredients, and memorable flavor. I love making it for picnics, dinners, or as an easy potluck favorite. Give it a try—you might find, like I did, that it becomes one of your go-to summer salads.