French-Style Potato and Green Bean Salad

You know that moment when you crave something bright, hearty, and just a little bit French without booking a flight? Me too. I fell in love with this French-style potato and green bean salad because it hits that perfect balance: starchy comfort, crisp veggies, and a tangy dressing that actually wakes up your taste buds. If you like bold, fresh salads, you’ll also enjoy this amazing aubergine and tomato salad I keep going back to.

I’ll walk you through everything: why this salad kills it, the exact ingredients, step-by-step cooking, pro tips I actually use, tasty variations, and storage advice so your leftovers stay useful and not sad. Ready to impress yourself (and maybe your friends)? Let’s go.

 

Why You’ll Love This Recipe

• Quick to make: You finish the core cooking in about 20 minutes. Yes, really.
• Versatile: You serve it warm, room temperature, or cold—each way tastes great.
• Balanced flavors: The potatoes add comfort, the green beans add crunch, and the vinaigrette adds punch.
• Healthy-ish: You get fiber, vitamins, and good fats from olive oil without feeling like you’re eating rabbit food.
• Crowd-pleaser: You bring this to a picnic and people will assume you worked all morning. (Lie whenever you want.)

Ingredients You’ll Need

• 2 cups green beans, trimmed
• 4 medium potatoes, peeled and diced
• 2 cups mixed salad greens
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh herbs (like parsley or basil) for garnish

Yes, that’s it. Simple pantry staples plus a few fresh things make a salad that feels fancy. Feel free to use Yukon Gold or fingerlings for the potatoes—YOLO, but they both work.

How to Make (Step-by-Step)

1. Cook the potatoes

Boil the potatoes in salted water until tender, about 10–15 minutes, then drain and cool slightly. Test one with a fork; it should slide in easily but not turn to mush.

2. Blanch the green beans

In the same pot, add the green beans and cook for about 5 minutes until bright green and tender-crisp. Drain and cool under cold water to stop the cooking and keep that nice snap.

3. Make the dressing

In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Taste and adjust—I usually add a pinch more salt than I expect to need.

4. Toss it together

Add the cooled potatoes and green beans to the bowl and toss gently to combine. Be kind to the potatoes; they hold together better when you treat them gently.

5. Serve and garnish

Serve over a bed of mixed greens and garnish with fresh herbs. I throw on a few more cracks of black pepper because I like drama in my salads.

Pro Tips for the Best Results

• Salt the water for potatoes like you mean it. Potatoes absorb seasoning while cooking.
• Use cold water for blanching the beans to keep them vibrant and crisp.
• Dress while warm if you want the potatoes to soak up the vinaigrette; dress cold for a crisper salad.
• Cut potatoes uniformly so they cook evenly; nobody likes half-raw chunks.
• Add a pinch of sugar to the dressing if your vinegar tastes too sharp. Balance, people.
• Taste as you go—adjust vinegar, mustard, and salt to fit your palate. I always tweak things mid-toss.
• Make it ahead: You can prep the potatoes and beans a day ahead and toss before serving.

Fun Variations & Topping Ideas

Variations:

• Add hard-boiled eggs and anchovies for a Niçoise-inspired twist.
• Swap red wine vinegar for lemon juice for a fresher, brighter zing.
• Use baby potatoes and leave skins on for more texture and fiber.
• Throw in roasted beets or grilled asparagus for color and flavor complexity.

Toppings:

• Toasted almonds or walnuts for crunch.
• Crumbled feta or goat cheese for tangy creaminess.
• Capers or cornichons if you want a salty, briny pop.
• Sliced radishes for extra crunch and color.
• Chopped olives for Mediterranean vibes.

See, you can play DJ with this salad. Want it lighter? Skip the cheese. Want it heftier? Add beans or tuna. I choose based on mood—and what’s left in my fridge.

Storing and Reheating

• Refrigerate leftovers in an airtight container for up to 3 days. The dressing will soak into the potatoes over time, so expect a softer texture.
• Re-toss before serving: Add a splash of olive oil or vinegar and toss to revive the flavors.
• Warm it up: If you want warm leftovers, gently reheat the potatoes and beans in a skillet with a drizzle of olive oil for 2–3 minutes. Add the greens after heating so they don’t wilt.
• Make-ahead tip: Keep dressing separate if you plan to store the salad for more than a day. That way, textures stay crisp.

Frequently Asked Questions (FAQ)

Can I use frozen green beans?

Yes. I use frozen beans when my local market disappoints me. Blanch them less—about 3 minutes—so they don’t go mushy. Thaw and shock under cold water.

Which potatoes work best?

I prefer Yukon Gold for their buttery texture, but red potatoes or fingerlings work great. Avoid russets; they fall apart on you unless you like potato mush.

Can I make this vegan?

Absolutely. The recipe already stays vegan if you skip optional cheese toppings. Use a good extra virgin olive oil and a punchy mustard.

Does the salad keep its texture overnight?

It keeps flavor well, but texture softens as the potatoes absorb dressing. If texture matters, store components separately and assemble right before serving.

Can I pack this for lunch?

Yes. Pack the dressing separately and add greens at the office to avoid a soggy mess. You’ll look like you belong in a food blogger’s Instagram. FYI: coworkers will ask for the recipe.

Conclusion

This French-style potato and green bean salad gives you a lot with very little effort: quick cooking, layered textures, and a vinaigrette that actually makes sense. I love how it works for weeknight dinners, potlucks, or when I want to pretend I planned something fancy. Try the variations and toppings I listed—your fridge will tell you which route to take.

If you want another classic version to compare notes, check out this French-Style Potato and Green Bean Salad – Pardon Your French for a slightly different take and more ideas. Leave a comment and a rating if you make it—I actually read them and I promise I won’t judge your potato-cutting skills. IMO, cooking is about fun, not perfection.