Best 2 French Potato And Green Bean Salad Recipes
Potato salad is a classic dish that can be enjoyed by people of all ages. This French rendition pairs boiled potatoes and green beans with a tangy vinaigrette dressing for a refreshing and flavorful side dish. The potatoes and green beans are first boiled until tender, then tossed with a mixture of Dijon mustard, vinegar, olive oil, herbs, and shallots.
The salad is then garnished with chopped hard-boiled eggs and fresh parsley for a pop of color and flavor. This simple yet elegant dish is perfect for potlucks, picnics, or as a side dish for grilled meats or fish.
In addition to the classic French potato and green bean salad, the article also includes recipes for variations on this dish, such as:
* German Potato Salad: This variation uses a mayonnaise-based dressing and includes bacon, celery, and onions.
* Greek Potato Salad: This version features a dressing made with olive oil, lemon juice, and oregano, and includes feta cheese, tomatoes, and cucumbers.
* American Potato Salad: This classic American recipe uses a mayonnaise-based dressing and includes celery, onion, and hard-boiled eggs.
Whether you are looking for a classic potato salad recipe or something a little different, this article has you covered.
FRENCH POTATO AND GREEN BEAN SALAD
Steps:
- 1.Bring a large pot of well-salted water to a boil. Add the potatoes, bay leaf and thyme branch. Cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 30 minutes. Remove and let cool slightly. 2.While the potatoes are cooking, make the vinaigrette: In a small bowl, stir together the garlic, anchovy, capers, mustard and vinegar. Slowly whisk in the olive oil. Season to taste with salt and pepper. Whisk again before using if the dressing separates. 3.When the potatoes are cool enough to handle, remove the skins with a paring knife and carefully cut into pieces 1/4-inch thick, or slightly thicker. Put the slices in a low bowl, season lightly with salt and pepper and add half the vinaigrette. Using your hands, gently coat the potatoes with the vinaigrette, taking care not to break them. Cover and set aside at room temperature. 4.Top and tail the beans. Simmer in salted water until firm-tender, about 3 to 4 minutes, then cool under running water and pat dry. 5.To cook the eggs, bring a medium pot of water to a rapid boil. Add the eggs and cook for 8 minutes for a somewhat soft-centered yolk or 9 minutes for a firmer yolk. Cool the eggs immediately in ice water, then crack and peel. Cut each egg in half and season lightly with salt and pepper. 6.When ready to serve, season the beans with salt and pepper, then dress with the remaining vinaigrette. (Reserve 2 tablespoons vinaigrette for the arugula, if using.) 7.Combine the dressed beans and potatoes, using hands to toss, and pile onto a platter. Sprinkle with chives, parsley and basil and arrange the eggs over the top. Garnish with anchovy fillets, if desired. Dress the arugula and send it to the table separately.
FRENCH POTATO AND GREEN BEAN SALAD
If this sounds like a pared-down salade niçoise, it is. Make a bold vinaigrette that is unapologetically fragrant with garlic and anchovy. Boil medium-size potatoes in their skins. Peel, slice and dress them while they are still slightly warm. You can even do the work in advance and then assemble it all just before serving. Authentic, traditional or somewhere in between, maybe we'll just call this a potato salad with a southern French accent and let it go at that.
Provided by David Tanis
Categories salads and dressings
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of well-salted water to a boil. Add the potatoes, bay leaf and thyme branch. Cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 30 minutes. Remove and let cool slightly.
- While the potatoes are cooking, make the vinaigrette: In a small bowl, stir together the garlic, anchovy, capers, mustard and vinegar. Slowly whisk in the olive oil. Season to taste with salt and pepper. Whisk again before using if the dressing separates.
- When the potatoes are cool enough to handle, remove the skins with a paring knife and carefully cut into pieces 1/4-inch thick, or slightly thicker. Put the slices in a low bowl, season lightly with salt and pepper and add half the vinaigrette. Using your hands, gently coat the potatoes with the vinaigrette, taking care not to break them. Cover and set aside at room temperature.
- Top and tail the beans. Simmer in salted water until firm-tender, about 3 to 4 minutes, then cool under running water and pat dry.
- To cook the eggs, bring a medium pot of water to a rapid boil. Add the eggs and cook for 8 minutes for a somewhat soft-centered yolk or 9 minutes for a firmer yolk. Cool the eggs immediately in ice water, then crack and peel. Cut each egg in half and season lightly with salt and pepper.
- When ready to serve, season the beans with salt and pepper, then dress with the remaining vinaigrette. (Reserve 2 tablespoons vinaigrette for the arugula, if using.)
- Combine the dressed beans and potatoes, using hands to toss, and pile onto a platter. Sprinkle with chives, parsley and basil and arrange the eggs over the top. Garnish with anchovy fillets, if desired. Dress the arugula and send it to the table separately.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 681 milligrams, Sugar 4 grams, TransFat 0 grams
Tips:
- For a crispier salad, blanch the green beans in boiling water for 2-3 minutes, then immediately transfer them to an ice bath to stop the cooking process. This will help them retain their vibrant color and crisp texture.
- If you don't have fresh green beans, you can use frozen green beans instead. Just be sure to thaw them completely before using.
- You can use any type of potatoes you like for this salad, but waxy potatoes, such as Yukon Gold or Red Bliss, will hold their shape better than starchy potatoes, such as Russet potatoes.
- To make ahead, cook the potatoes and green beans up to 2 days in advance. Store them separately in the refrigerator until ready to use. When ready to serve, simply combine the potatoes, green beans, and dressing.
- This salad is also delicious served warm or at room temperature. If you're serving it warm, gently reheat the potatoes and green beans in a skillet over medium heat until heated through.
Conclusion:
This French potato and green bean salad is a delicious and easy-to-make side dish that's perfect for any occasion. It's light and refreshing, yet still hearty and satisfying. The combination of potatoes, green beans, and vinaigrette dressing is a classic for a reason - it's simply delicious! So next time you're looking for a new side dish to try, give this French potato and green bean salad a try. You won't be disappointed.
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