French Potato Salad
A delightful and colorful summer dish featuring creamy potatoes, fresh green beans, and a zesty dressing, perfect for barbecues, picnics, or as a nutritious side.
Ingredients
Main Ingredients
- 2 pounds Potatoes Waxy potatoes work best for texture.
- 1 cup Green beans Trimmed and cut into 1-inch pieces.
- 1 small Red onion Finely diced.
Dressing Ingredients
- 1/3 cup Olive oil Use high-quality olive oil.
- 2 tablespoons Dijon mustard Adds creaminess and a kick.
- 2 tablespoons White wine vinegar Provides bright acidity.
- to taste Salt Essential for seasoning.
- to taste Pepper Essential for seasoning.
Instructions
Preparation
- Wash the potatoes thoroughly under cold water, then cut them into bite-sized cubes.
- Trim the ends of the green beans and cut them into smaller pieces, about 1-inch long.
- Dice the red onion finely and set aside.
Cooking
- In a large pot, bring water to a boil and add a pinch of salt.
- Once boiling, add the potato cubes and cook for about 10-15 minutes until tender but not mushy.
- With about 4 minutes left of the potato cooking time, add the green beans to the pot to blanche.
- Drain the potatoes and green beans, then rinse under cold water to halt the cooking process and let them cool.
Serving
- In a separate bowl, mix the olive oil, Dijon mustard, white wine vinegar, salt, and pepper to create the dressing.
- Add the cooled potatoes, green beans, and red onion into the bowl with the dressing and gently toss to coat all the ingredients evenly.
- Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld together.
Notes
For the best results, choose waxy potatoes and consider infusing olive oil with herbs. This salad can be made ahead of time and served chilled for a refreshing experience.