French Green Bean Potato Salad (No Mayo)
This potato green bean salad with a zesty French dressing is a quick and flavorful side dish that deserves a spot on your dinner rotation! It comes together in just 30 minutes and is perfect for both weeknight meals and summer cookouts!
Servings: 6
Calories: 149kcal
Ingredients
- 1 pound baby potatoes halved if large
- 6 ounces green beans trimmed
- ⅓ cup shallot sliced
- 2 Tablespoons capers drained and roughly chopped
- 2 Tablespoons fresh parsley minced
- 2 Tablespoons fresh tarragon or dill, chopped
French Vinaigrette
- 3 Tablespoons olive oil
- 1 Tablespoon white wine vinegar
- 1 Tablespoon grainy mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Place the potatoes in a pot, cover with cold salted water, and bring to a boil. Simmer for 10–12 minutes, until just fork-tender. Transfer the potatoes to a bowl and let them cool slightly. Don't throw out the water.
- Add the green beans to the boiling water and cook for 2–3 minutes, until crisp-tender. Transfer them to an ice water bath to stop the cooking. Drain and pat dry.
- In a small bowl, whisk together the oil, vinegar, mustard, salt, and pepper.
- In a large bowl, gently toss the warm potatoes with the vinaigrette so they absorb the flavor. Add the green beans, shallots, capers, and herbs, then toss again. Season to taste with salt and pepper. Serve at room temperature.
Notes
Store leftover salad in an airtight container and refrigerate for 2-3 days. The flavors will continue to develop over time, but the green beans may lose some of their crispness over time. Let it come to room temperature before serving. Do NOT freeze.
Leave a review or get more information on the recipe!
