French Potato and Green Bean Salad
Updated Oct. 17, 2023
- Total Time
- 1 hour 15 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds medium potatoes, like Yukon Gold or Yellow Finn
- Salt and pepper
- 1bay leaf
- 1large thyme sprig
- 3garlic cloves, smashed to a paste with a little salt
- 1tablespoon chopped anchovy
- 1tablespoon chopped capers
- 2teaspoons Dijon mustard
- 4tablespoons white wine vinegar
- ⅓cup extra virgin olive oil
- 1pound small French beans, or small romano or wax beans
- 4large eggs
- 1tablespoon thinly sliced chives
- 2tablespoons roughly chopped parsley
- 2tablespoons roughly chopped basil
- 6 to 8anchovy fillets, optional, for garnish
- 8ounces arugula, optional
Nutritional analysis per serving (6 servings)
327 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 35 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 12 grams protein; 780 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 3
When the potatoes are cool enough to handle, remove the skins with a paring knife and carefully cut into pieces ¼-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.
- Step 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.
- Step 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.
- Step 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.)
- Step 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.
Private Notes
Comments
A little trick worth mentioning:
Instead of adding the olive oil to the vinegar, add the vinegar to the olive oil whisking all the while: it will emulsify better and won't separate as easily, if at all.
Great recipe for relatively quick meal. I don't boil eggs though, I steam them and they come out perfect every time. Bring a bit of water to a boil in a pot with the steaming basket in it. When the water is boiling add the eggs to the basket, cover the pot and set a timer for 12 minutes. When the timer goes off, put the eggs in a bowl of ice water until completely cooled. Instead of being dry, crumbly and pale yellow, the yolks are a beautiful dark orange with a soft, creamy texture.
Delicious! It satisfies the craving for Salade Nicoise with less work and a more appropriate amount to serve me and my husband. I added cherry tomatoes, which taste so good with the basil and look beautiful I also use anchovy paste, so convenient to keep on hand. Next time, I'll cook the potatoes differently. I prefer to cut them in chunks and steam with the skin on. I tried to cook them as directed, but I had lots of trouble slicing them, and we like the skins.
Like others have mentioned, there are a couple of time-saving measures you can implement here. Pre-cut your potatoes into chunks. Boil in a sizeable pot. With 9 mins left, add your eggs to the same pot. With 4 mins left, add your beans to the same pot. All finished at the same time, perfectly cooked. Don't bother peeling the potatoes. Otherwise followed all ingredients and amounts exactly as listed and it is perfection. I could drink this dressing.
This is a "Where has this recipe been all my life?" kind of recipe. Ideal if you love a composed nicoise salad but need to eat 'al desko' out of a deli container. I used fingerling potatoes, basil as the only fresh herb, no eggs as it was a side for roasted salmon. I added cherry tomatoes, meant to add olives and more capers but forgot. Looking forward to adapting leftovers. The dressing is the bomb - it would be excellent on some bitter greens, moistening a sandwich or any number of uses.
Next morning added a little dried tarragon, arranged leftover salad (including arugula) in small skillet with hole in middle,(the salad, not the skillet ) added just enough water to produce a good steam, slipped an egg into the middle, covered with lid and let egg “poach” for about 2 minutes. Restoration breakfast.