Description
A vibrant and tangy French Potato Salad featuring tender yellow potatoes, crisp haricots verts, and a flavorful dressing of olives, anchovies, herbs, and red wine vinegar. Perfect as a light side dish served warm or chilled.
Ingredients
Scale
Vegetables & Eggs
- 1 pound small yellow potatoes
- 10 ounces haricots verts (or other green beans)
- 3 hardboiled eggs, halved
Dressing & Seasoning
- 4 tablespoons extra virgin olive oil, divided
- 3 ounces pitted green olives, roughly chopped
- 2 anchovy fillets, minced
- 1 shallot, finely diced
- 2 tablespoons red wine vinegar
- 2 tablespoons roughly chopped basil
- 1 tablespoon roughly chopped chives
- 1 tablespoon capers
- kosher salt, to taste
- freshly ground black pepper, to taste
Instructions
- Boil Potatoes: Bring a large pot of well-salted water to a boil over high heat. Add the potatoes and boil for 20 minutes, or until fork tender. Drain, reserving the potato water.
- Cook Green Beans: Add the haricots verts to the reserved boiling water and cook for 3 to 4 minutes until bright green and slightly tender. Drain and set aside.
- Prepare Dressing: In a bowl, combine 3 tablespoons of olive oil, chopped green olives, minced anchovies, finely diced shallot, red wine vinegar, chopped basil, chives, capers, and a pinch of kosher salt and freshly ground black pepper. Stir until well mixed.
- Slice Potatoes: Once the potatoes have cooled slightly, cut them into 1/4 inch rounds, taking care to keep them intact without crumbling.
- Toss Potatoes with Dressing: Gently combine the sliced potatoes with the prepared dressing in a bowl, coating the potatoes evenly without breaking them apart.
- Assemble Salad: Arrange the dressed potatoes on a plate or low bowl. Add the cooked green beans and halved hardboiled eggs on top. Drizzle the remaining tablespoon of olive oil over the eggs and beans, and season with additional salt and freshly ground black pepper as desired.
- Garnish and Serve: Optionally, sprinkle extra chopped herbs, such as basil or chives, across the salad for garnish. Serve warm or chilled for best flavor.
- Storage: This salad is best served fresh but can be refrigerated and enjoyed within one day.
Notes
- Use fingerling or small yellow potatoes for the best texture and flavor.
- Haricots verts can be substituted with green beans if unavailable.
- Be careful not to overcook the green beans; they should retain a slight crunch.
- The salad can be enjoyed warm or cold according to preference.
- Refrigerate leftovers in an airtight container for up to one day.
- If anchovies are not preferred, omit them for a milder taste.
