New Potato Salad with Green Beans and Egg Recipe
This French salad with new potatoes, green beans and hard-boiled eggs is a filling yet light dish that’s perfect for a picnic or lunchbox. Instead of mayonnaise, it uses a mustard and herb dressing, which keeps everything fresh and not overwhelming. The French often take this kind of salad on weekend trips to the river or park.
A classic French-style potato salad without mayonnaise, where warm potatoes soak up a tangy mustard and herb dressing, balanced by crisp green beans and creamy hard-boiled eggs.
Chef's tips
Dress the potatoes while they are still warm – this is the key to a flavorful salad. Don’t overcook the beans; they should stay bright green and slightly firm for the best texture.
How to serve
Serve in a large shallow bowl so the eggs and beans are visible on top. Pair with a simple green salad and a glass of chilled white wine or sparkling water with lemon.
Ingredients
- new potatoes small, thin skin - 500 g
- green string beans fresh or frozen - 200 g
- egg hard-boiled - 3 piece
- shallot finely chopped - 1 piece
- Dijon mustard - 1 teaspoon
- white wine vinegar - 1.5 tablespoon
- olive oil - 3 tablespoon
- parsley finely chopped - 2 tablespoon
- salt for cooking and to taste
- black pepper freshly ground, to taste
Preparation
- Scrub the potatoes thoroughly. If they are very small, leave them whole; cut larger ones in halves. Put them in a pot, cover with cold water, lightly salt and cook for 12–15 minutes from the moment the water boils, until tender but not falling apart. Drain and set aside for a few minutes to cool slightly.
- Trim and clean the green beans, cutting off the ends. Bring water to a boil in a second pot, lightly salt it, add the beans and cook for 4–5 minutes, until tender but still slightly firm. Drain and immediately rinse with cold water to stop the cooking and keep their green color.
- Hard-boil the eggs (about 9–10 minutes from the moment the water boils), then cool them in cold water, peel and cut into quarters.
- In a small bowl, mix the Dijon mustard, white wine vinegar, a pinch of salt and pepper. Add the olive oil and whisk vigorously with a fork for about 30 seconds, until the dressing thickens slightly and becomes smooth.
- Cut the still-warm potatoes into halves or quarters (if you didn’t do this earlier) and transfer to a large bowl. Add the shallot and parsley.
- Pour half of the dressing over the potatoes and gently toss while they are still slightly warm – they will absorb the flavor better.
- Add the cooked green beans and the remaining dressing, and gently toss again so as not to crush the potatoes.
- Arrange the egg quarters on top, lightly season with salt and sprinkle with pepper. Serve slightly warm or at room temperature.
Storage
Store the salad in an airtight container in the fridge and eat within 1–2 days. Bring to room temperature before serving and refresh with a drizzle of olive oil if needed.
This salad travels very well, so I often pack it for road trips or picnics. It tastes even better after a short rest, when the flavors have had time to meld.
