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French Potato Salad With Green Beans

A bright, tangy alternative to traditional potato salad, this dish features Yukon Gold potatoes and fresh green beans tossed in a zesty vinaigrette.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Yukon Gold potatoes
  • 1 tablespoon Kosher salt for boiling water Plus more to taste
  • 1 pound Fresh green beans, trimmed
  • 1/2 cup Red onion, thinly sliced
  • 1/4 cup Fresh parsley, chopped
Vinaigrette
  • 3 tablespoons White wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Granulated sugar
  • 1/2 teaspoon Black pepper
  • 1/2 cup Olive oil

Method
 

Preparation
  1. Scrub the Yukon Gold potatoes clean under running water, then halve or quarter them depending on their size.
  2. Place the cut potatoes in a large pot, cover with cold water, and add kosher salt.
Cooking Potatoes
  1. Bring the pot to a boil over high heat, then reduce to medium-low and simmer for 12 to 15 minutes.
  2. Once tender, use a slotted spoon to transfer the potatoes to a colander and let them cool.
Blanching Green Beans
  1. Bring the same pot of water back to a boil and prepare a bowl of ice water.
  2. Add the trimmed green beans to the boiling water and cook for 2-3 minutes.
  3. Transfer beans to the ice bath to stop cooking, then drain well.
Making Vinaigrette
  1. In a medium bowl, combine white wine vinegar, Dijon mustard, granulated sugar, and black pepper.
  2. Whisk together and slowly drizzle in olive oil while whisking continuously.
Combining Ingredients
  1. In a large serving bowl, combine cooled potatoes with three-quarters of the vinaigrette.
  2. Fold in the blanched green beans, sliced onion, and chopped parsley.
  3. Drizzle remaining vinaigrette on top and toss gently.
Serving
  1. Taste and adjust seasoning as needed. Serve immediately or chill for at least an hour.

Notes

For best flavor, chill the salad for an hour before serving. Cut potatoes uniformly for even cooking. Do not overcook green beans.