French Potato and Green Bean Salad
Warm tender new potatoes are perfectly bathed in a tangy dijon and caper vinaigrette and then folded with green beans and fresh seasonal herbs like dill, parsley and basil. Hard boiled eggs add just the right amount of creamy texture in this French version of the mayo based American summer standard.
Equipment
- large pot / stock pot
- large saucepan
Ingredients
Dressing Ingredients
- 3 tablespoons chicken stock
- 3 tablespoons Champagne vinegar
- 1 tablespoon fresh lemon juice
- ½ cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- ⅓ cup minced shallots
- 1 tablespoon chopped capers plus 1 tsp. caper brine
Salad Ingredients
- 2 pounds small white boiling potatoes
- 12 ounces haricots verts or green beans, trimmed and cut in half
- 1 bay leaf optional
- 3 tablespoons julienned fresh basil
- 2 tablespoons minced fresh flat-leaf parsley
- 2 tablespoons minced fresh dill
- 4 eggs hard-cooked, coarsely chopped, reserve one for garnish
Instructions
- Whisk together dressing ingredients in a measuring cup or small bowl. Reserve.
- Bring a large pot of salted water to a boil. Add the potatoes and bay leaf. Return to a boil. Reduce heat to simmer and cook for 25 to 30 minutes until cooked through. Drain potatoes in a colander and allow potatoes to cool until able to be handled. Cut po5q5o3w in quarters and transfer to a medium bowl.
- While the potatoes are still warm, gently fold in ½ of the dressing, allowing the potatoes to absorb it.
- Meanwhile, fill a large saucepan half-full with water. Bring to a boil over high heat. Add haricots verts and simmer until tender yet firm, about 4 minutes. Drain in a colander and cool under running water. Add drained haricots verts to the bowl with the potatoes.
- Add basil, parsley, dill and chopped eggs. Gently combine, folding in remaining dressing. Transfer to a serving dish if desired and top with reserved chopped egg.