This salad is inspired by the classic Salade Niçoise but simplified and made entirely plant-based. It features creamy potatoes and crunchy green beans, all coated in a tangy Dijon vinaigrette. It’s a versatile dish that works wonderfully as a side or a light main course. The bright, tangy dressing pairs beautifully with the earthiness of the potatoes and the freshness of the beans, making it an ideal dish for warm-weather gatherings or a healthy lunch.

Necessary Kitchen Equipment

Large pot
Steamer basket (optional)
Large mixing bowl
Whisk or small jar (for dressing)
Cutting board and knife

Overview of Ingredients

Baby Potatoes – Creamy and tender, they absorb the dressing beautifully.
Green Beans – Fresh, crisp green beans add texture and vibrant color.
Red Onion – Adds a mild, zesty bite to the salad.
Capers – A classic French touch that brings a burst of briny flavor.
Fresh Herbs – Parsley or chives add freshness.
Dijon Mustard – For that signature French tang in the dressing.
Red Wine Vinegar – Adds a bright acidity to balance the dish.
Olive Oil – The base of a classic French vinaigrette.
Salt and Pepper – To season and enhance the flavors.

Step-by-Step Instructions

Cook the Potatoes
Wash the baby potatoes and cut them in half if they’re large. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil, then simmer for about 12-15 minutes, or until the potatoes are tender when pierced with a fork. Drain and set aside to cool slightly.
Blanch the Green Beans
While the potatoes are cooking, bring another pot of water to a boil. Add the green beans and blanch them for 3–4 minutes, until they’re bright green and just tender but still crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and set aside.
Prepare the Dressing
In a small bowl or jar, combine the Dijon mustard, red wine vinegar, olive oil, salt, and pepper. Whisk or shake well until emulsified. Taste and adjust seasoning if needed.
Assemble the Salad
In a large mixing bowl, combine the cooked potatoes, blanched green beans, thinly sliced red onion, and capers. Pour the dressing over the vegetables and toss gently to coat everything evenly.
Add Fresh Herbs and Serve
Sprinkle with chopped parsley or chives for a burst of freshness. Serve the salad warm or at room temperature for the best flavor.

Recipe Tips

Use Waxier Potatoes: Baby potatoes, fingerlings, or Yukon Golds work best for this salad because they hold their shape well after cooking.
Make It Ahead: You can prepare the potatoes and beans ahead of time and store them in the fridge. Toss with the dressing just before serving for the best texture.
Add Extra Veggies: For a heartier salad, add halved cherry tomatoes, olives, or even some lightly steamed asparagus.
Vegan Option: This recipe is naturally vegan, but you can sprinkle toasted nuts or seeds for extra protein and crunch.

What to Serve with This Salad

This French-style salad pairs beautifully with a simple vegetable soup, crusty French bread, or a fresh tomato tart. It’s also a great side dish for grilled tofu, roasted vegetables, or a light grain bowl with quinoa.

Frequently Asked Questions

Q: Can I serve this salad cold?
Yes, you can serve it chilled, but it’s best enjoyed at room temperature or slightly warm to allow the flavors to fully develop.

Q: Can I make the dressing ahead of time?
Absolutely! The dressing can be made up to a week in advance. Store it in a sealed jar in the fridge and shake well before using.

Q: Can I use other types of vinegar?
Yes, white wine vinegar or apple cider vinegar are great substitutes if you don’t have red wine vinegar on hand.

Q: How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld over time, making it even tastier the next day.

French-Style Potato and Green Bean Salad Recipe

Ingredients

1 lb baby potatoes, halved
8 oz fresh green beans, trimmed
1/4 cup red onion, thinly sliced
2 tbsp capers
2 tbsp chopped fresh parsley or chives

For the Dressing

1 tbsp Dijon mustard
2 tbsp red wine vinegar
3 tbsp olive oil
Salt and pepper, to taste

Instructions

Wash and cook the potatoes in boiling water until tender, about 12–15 minutes. Drain and set aside.
Blanch the green beans in boiling water for 3–4 minutes, then transfer to ice water. Drain and set aside.
In a small bowl, whisk together the Dijon mustard, red wine vinegar, olive oil, salt, and pepper.
In a large bowl, combine the potatoes, green beans, red onion, and capers. Drizzle with the dressing and toss gently.
Garnish with chopped herbs and serve warm or at room temperature.

Enjoy this vibrant and healthy French-Style Potato and Green Bean Salad, perfect for a light meal or a refreshing side dish!