French-Style Potato and Green Bean Salad
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.
Equipment
- Large pot
- Steamer basket (optional)
- Large mixing bowl
- Whisk or small jar (for dressing)
- Cutting board and knife
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.
Notes
Enjoy this vibrant and healthy French-Style Potato and Green Bean Salad, perfect for a light meal or a refreshing side dish!