Mediterranean French-Style Potato and Green Bean Salad

Finding a fresh, flavorful side dish that works for both casual weeknight dinners and weekend gatherings can feel like an impossible task. After all, most potato salads are loaded with mayo and lack any real excitement, and green salads don’t always hold up well when you’re feeding a crowd or packing lunches for the week ahead.

Luckily, this French-style potato and green bean salad checks all the boxes: it’s light yet satisfying, comes together with simple ingredients, and can be made ahead of time without losing any of its bright, herby flavor.

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What Kind of Potatoes Should I Use?

For this French-style salad, you’ll want to reach for waxy potatoes like Yukon Gold, red potatoes, or fingerlings rather than russets or Idaho potatoes. Waxy potatoes hold their shape better after boiling and won’t fall apart when you toss them with the dressing, which is exactly what you need for a salad. Russets are too starchy and tend to get mushy, turning your salad into more of a mashed potato situation. If you’re at the store and not sure which to grab, just look for potatoes labeled as “boiling potatoes” or go with the smaller, smoother-skinned varieties.

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Options for Substitutions

This French-inspired salad is pretty forgiving when it comes to swapping ingredients:

• Potatoes: Waxy potatoes like Yukon Gold or red potatoes work best here since they hold their shape after boiling. Avoid russets as they’ll get too mushy and fall apart in the salad.
• Green beans: Fresh green beans are ideal, but frozen will work in a pinch. Just thaw them first and reduce the cooking time by a couple minutes since they’re already blanched.
• White wine vinegar: Red wine vinegar or apple cider vinegar make good substitutes. You can also use more lemon juice if that’s all you have on hand.
• Fresh herbs: If you don’t have fresh parsley or chives, you can use dried herbs but cut the amount to about 1 teaspoon each. Fresh dill or basil also work nicely in this salad.
• Dijon mustard: Regular yellow mustard or whole grain mustard can step in if needed. Just know that yellow mustard is milder, so you might want to add a bit more.
• Capers: Not a fan of capers? Try chopped cornichons or pickles for that same briny punch.
• Eggs: The eggs can be left out entirely if you want to make this vegan, or you can add more olives for extra richness.

Watch Out for These Mistakes While Cooking

Overcooking your potatoes is the biggest mistake you can make with this salad – they should be fork-tender but still hold their shape, so start checking them at the 10-minute mark to avoid mushy spuds that fall apart when you toss them with the dressing.

The ice water bath after boiling isn’t just a suggestion – skipping this step means your green beans will continue cooking and turn drab olive-green instead of staying bright, plus your potatoes will be too hot and absorb the dressing unevenly.

Make sure to dress the salad while the potatoes and beans are still slightly warm, as this helps them soak up all those flavors from the vinaigrette, and always taste your dressing before adding it since the saltiness of capers and olives can vary quite a bit.

For the best texture, cut your potatoes into similar-sized pieces so they cook evenly, and don’t add the eggs until the very end – tossing them with everything else will just break them apart and turn your pretty salad into a scrambled mess.

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What to Serve With Potato and Green Bean Salad?

This French-style salad is hearty enough to be a meal on its own, but it really shines alongside grilled chicken, salmon, or steak for a complete dinner. I love serving it at summer cookouts because it’s a nice change from the usual mayo-based potato salads, and the lemony dressing keeps things feeling light and fresh. It also pairs beautifully with roasted lamb chops or pork tenderloin if you’re looking for something a bit fancier. For a simple lunch, just add some crusty baguette and maybe a few slices of good cheese, and you’ve got yourself a perfect picnic spread.

Storage Instructions

Store: This potato salad actually gets better after sitting for a few hours as the flavors meld together. Keep it in an airtight container in the fridge for up to 3 days. Just give it a good stir before serving since the dressing might settle at the bottom.

Make Ahead: You can totally prep this salad the night before a gathering. Cook the potatoes and green beans, then toss everything together with the dressing and let it chill overnight. The vegetables will soak up all those herby, garlicky flavors and taste even better the next day.

Serve: This salad is best served at room temperature or slightly chilled. If you’ve had it in the fridge, just pull it out about 20 minutes before serving to take the chill off. You might want to drizzle a little extra olive oil on top if it looks dry after storing.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1850
• Protein: 38-45 g
• Fat: 80-90 g
• Carbohydrates: 220-240 g

Ingredients

For the salad:

• 3 eggs (room temperature for easier peeling)
• 2.5 lb potatoes (I use Yukon Gold for a creamier texture)
• 1.5 tbsp salt
• 1.5 lb green beans (trimmed and cut into 2-inch pieces)
• 15 black olives
• 6 sprigs parsley
• 6 sprigs chives (finely snipped into 1/8-inch rings)

For the vinaigrette:

• 1/3 cup olive oil (I recommend California Olive Ranch for best flavor)
• 3 tbsp lemon juice (freshly squeezed for better acidity)
• 2 tbsp white wine vinegar
• 3 garlic cloves
• 2 tsp dijon mustard (I prefer Maille for a true French taste)
• 1 tbsp capers
• 1 tbsp black olives
• 1/2 tsp salt
• 1/2 tsp black pepper

Step 1: Cook the Eggs and Potatoes Simultaneously

• 3 eggs
• 2.5 lb potatoes, cut into 2-inch pieces
• 1.5 tbsp salt

Start by bringing a large pot of water to a boil for the potatoes, and simultaneously boil the room temperature eggs in a separate smaller pot of water.

After 1 minute, remove the eggs from heat, cover, and let sit for 10 minutes to cook through gently—this ensures creamy yolks without the gray ring.

While the eggs rest, add the potatoes and 1.5 tbsp salt to the boiling water and cook for 12 minutes until just tender.

The eggs and potatoes will finish at roughly the same time, creating an efficient workflow.

Step 2: Cook the Green Beans and Shock Everything in Ice Water

• 1.5 lb green beans, trimmed and cut into 2-inch pieces
• eggs from Step 1

When the potatoes have cooked for 12 minutes, add the green beans to the same pot and continue cooking for 2–3 minutes until bright green and tender-crisp.

At the same time, peel and quarter the rinsed eggs.

Immediately drain the potatoes and green beans, then transfer them to a bowl of ice water to stop the cooking and set their color—this prevents them from becoming mushy and keeps the vegetables vibrant.

Step 3: Build the Vinaigrette

• 1/3 cup olive oil
• 3 tbsp lemon juice
• 2 tbsp white wine vinegar
• 3 garlic cloves, minced
• 2 tsp Dijon mustard
• 1 tbsp capers
• 1 tbsp black olives
• 1/2 tsp salt
• 1/2 tsp black pepper

While the vegetables chill, prepare the dressing by mincing the garlic cloves finely and combining them with the olive oil, lemon juice, white wine vinegar, Dijon mustard, capers, 1 tbsp black olives, 1/2 tsp salt, and 1/2 tsp black pepper in a jar.

Shake vigorously for 30 seconds until the mustard emulsifies and the flavors bind together.

I find a true French vinaigrette benefits from good-quality California olive oil and fresh lemon juice—these make a noticeable difference in the final taste.

Step 4: Assemble and Dress the Salad

• potatoes and green beans from Step 2
• 6 sprigs parsley
• 6 sprigs chives, finely snipped into 1/8-inch rings
• 15 black olives
• half the vinaigrette from Step 3

Drain the chilled potatoes and green beans from the ice water and transfer them to a large bowl.

Add the parsley sprigs and chives to the vegetables along with the 15 black olives, then pour half the vinaigrette from Step 3 over everything and toss gently to combine.

The warm vegetables will absorb the dressing beautifully while the herbs release their fresh flavor.

I like to add fresh herbs just before dressing rather than earlier—this keeps them vibrant and aromatic.

Step 5: Finish with Eggs and Remaining Dressing

• eggs from Step 1
• remaining vinaigrette from Step 3

Arrange the quartered eggs from Step 1 on top of the salad—this creates a beautiful French presentation and keeps them from breaking apart during tossing.

Drizzle the remaining vinaigrette over the eggs and the salad.

Serve immediately while the potatoes and beans are still warm, as this is when the flavors meld most beautifully.

Mediterranean French-Style Potato and Green Bean Salad

Delicious Mediterranean French-Style Potato and Green Bean Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 6 servings

Calories 1775 kcal

Ingredients

  

For the salad::

• 3 eggs (room temperature for easier peeling)
• 2.5 lb potatoes (I use Yukon Gold for a creamier texture)
• 1.5 tbsp salt
• 1.5 lb green beans (trimmed and cut into 2-inch pieces)
• 15 black olives
• 6 sprigs parsley
• 6 sprigs chives (finely snipped into 1/8-inch rings)

For the vinaigrette::

• 1/3 cup olive oil (I recommend California Olive Ranch for best flavor)
• 3 tbsp lemon juice (freshly squeezed for better acidity)
• 2 tbsp white wine vinegar
• 3 garlic cloves
• 2 tsp dijon mustard (I prefer Maille for a true French taste)
• 1 tbsp capers
• 1 tbsp black olives
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

 

• Start by bringing a large pot of water to a boil for the potatoes, and simultaneously boil the room temperature eggs in a separate smaller pot of water. After 1 minute, remove the eggs from heat, cover, and let sit for 10 minutes to cook through gently—this ensures creamy yolks without the gray ring. While the eggs rest, add the potatoes and 1.5 tbsp salt to the boiling water and cook for 12 minutes until just tender. The eggs and potatoes will finish at roughly the same time, creating an efficient workflow.
• When the potatoes have cooked for 12 minutes, add the green beans to the same pot and continue cooking for 2–3 minutes until bright green and tender-crisp. At the same time, peel and quarter the rinsed eggs. Immediately drain the potatoes and green beans, then transfer them to a bowl of ice water to stop the cooking and set their color—this prevents them from becoming mushy and keeps the vegetables vibrant.
• While the vegetables chill, prepare the dressing by mincing the garlic cloves finely and combining them with the olive oil, lemon juice, white wine vinegar, Dijon mustard, capers, 1 tbsp black olives, 1/2 tsp salt, and 1/2 tsp black pepper in a jar. Shake vigorously for 30 seconds until the mustard emulsifies and the flavors bind together. I find a true French vinaigrette benefits from good-quality California olive oil and fresh lemon juice—these make a noticeable difference in the final taste.
• Drain the chilled potatoes and green beans from the ice water and transfer them to a large bowl. Add the parsley sprigs and chives to the vegetables along with the 15 black olives, then pour half the vinaigrette from Step 3 over everything and toss gently to combine. The warm vegetables will absorb the dressing beautifully while the herbs release their fresh flavor. I like to add fresh herbs just before dressing rather than earlier—this keeps them vibrant and aromatic.
• Arrange the quartered eggs from Step 1 on top of the salad—this creates a beautiful French presentation and keeps them from breaking apart during tossing. Drizzle the remaining vinaigrette over the eggs and the salad. Serve immediately while the potatoes and beans are still warm, as this is when the flavors meld most beautifully.