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French Potato Salad with Green Beans

French Potato Salad with Green Beans
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A refreshing French-style potato salad with green beans, perfect for any occasion.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, scrubbed and halved or quartered
  • 1 tablespoon kosher salt or to taste for salting the water
  • ½ pound fresh green beans, trimmed and cut into thirds
  • ½ cup red onion, thinly sliced
  • ¼ cup chopped fresh parsley (preferably flat-leaf)
  • 3 tablespoons white wine vinegar
  • 3 tablespoons Dijon mustard (or 2–3 tablespoons whole grain mustard)
  • 1 teaspoon granulated sugar or to taste
  • ½ teaspoon salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste
  • 3 tablespoons olive oil

Instructions

  1. Place the sliced potatoes in a large pot or Dutch oven and cover with cold water by at least 1-2 inches.
  2. Add the kosher salt to the water and bring to a boil over high heat.
  3. Reduce the heat to medium low and cook until the potatoes are fork tender, about 12-15 minutes.
  4. Use a slotted spoon to remove the potatoes from the pot and set them aside in a colander.
  5. Bring the water that you cooked the potatoes in back up to a rolling boil.
  6. While the water is boiling, make an ice bath in a large bowl with ice cubes and water; set aside.
  7. Add the green beans to the boiling water and cook for 2-3 minutes, or until crisp-tender.
  8. Transfer the green beans to the ice bath to stop the cooking process and lock in their color; drain thoroughly after cooling.
  9. In a medium bowl, combine all vinaigrette ingredients (except the olive oil) and whisk to combine.
  10. Drizzle in the olive oil slowly while whisking continuously to create an emulsified dressing.
  11. Place the potatoes in a large serving bowl and pour about ¾ of the vinaigrette over them. Toss to coat.
  12. Add the green beans, red onion, and parsley; drizzle with the remaining vinaigrette and toss well to combine.
  13. Taste and adjust seasoning with more salt, pepper, etc. if desired.
  14. Serve immediately, at room temperature, or chill for best flavor; let it come to room temperature for about 20-30 minutes before serving if chilled.

Notes

  • Using waxy potatoes like Yukon Gold or red potatoes yields the best texture.
  • Soak red onions in cold water before using for a milder flavor.
  • Adjust the vinegar and mustard levels in the vinaigrette to suit your taste.
  • Refrigerate leftovers; the salad tastes great when slightly chilled.

Nutrition

Find it online: https://www.spiritsdrink.com/french-potato-salad-with-green-beans-recipe/