French Green Bean Potato Salad (No Mayo) Recipe
This French Green Bean Potato Salad features tender baby potatoes and crisp green beans tossed in a zesty homemade French vinaigrette with fresh herbs, capers, and shallots. It’s a bright, flavorful, and mayo-free side dish that comes together quickly—perfect for weeknight dinners or summer cookouts.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: French
Ingredients
Vegetables
- 1 pound baby potatoes, halved if large
- 6 ounces green beans, trimmed
- ⅓ cup shallot, sliced
Herbs and Garnish
- 2 Tablespoons capers, drained and roughly chopped
- 2 Tablespoons fresh parsley, minced
- 2 Tablespoons fresh tarragon or dill, chopped
French Vinaigrette
- 3 Tablespoons olive oil
- 1 Tablespoon white wine vinegar
- 1 Tablespoon grainy mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Cook Potatoes: Place the halved baby potatoes in a pot and cover with cold salted water. Bring to a boil, then simmer for 10-12 minutes until just fork-tender. Drain and transfer them to a bowl to cool slightly, reserving the cooking water.
- Cook Green Beans: Add the trimmed green beans to the boiling reserved potato water and cook for 2-3 minutes until crisp-tender. Immediately transfer the green beans to an ice water bath to halt cooking. Drain and pat dry.
- Prepare Vinaigrette: In a small bowl, whisk together olive oil, white wine vinegar, grainy mustard, kosher salt, and black pepper to make the French vinaigrette.
- Toss Salad: In a large bowl, gently toss the warm potatoes with the vinaigrette to allow them to absorb the flavors. Add the blanched green beans, sliced shallots, chopped capers, minced parsley, and chopped tarragon or dill. Toss everything together gently to combine.
- Season and Serve: Taste the salad and adjust seasoning with additional salt and pepper if needed. Serve the salad at room temperature for optimal flavor.
Notes
- Store leftover salad in an airtight container in the refrigerator for 2-3 days.
- The flavors will deepen over time, but the green beans may lose some crispness.
- Bring the salad to room temperature before serving for the best taste experience.
- Do not freeze this salad, as texture and flavor will be compromised.
