This French-Style Potato Salad is made with fingerling potatoes, green beans, fresh herbs, and a bright, Dijon-based vinaigrette for an easy, elegant dish. Vegetarian and gluten-free, it’s the perfect salad to bring to holiday dinners or potlucks!
I’ve been lucky not to have had too many cravings during my pregnancy, but the other day I just HAD to have a potato salad. Now, my husband won’t eat mayo-based salads, and I prefer vinaigrettes anyway, so a French-style potato salad was in order. Green beans (or haricots verts) are a traditional addition, so they went in too. And let me tell you – it hit the spot!
Now, this potato salad isn’t all traditional. While the potatoes and green beans get get parboiled, I like to finish them off in the oven for better texture. When they roast with olive oil and herbs, it also gives them a chance to really get infused with flavor. Then you get another flavor boost with more herbs in the vinaigrette, and it’s just so delicious! The parsley and chives also add another layer of freshness that really makes this potato salad-next level. I hope you love it, enjoy!!
For more delicious French-style salads, try this Salade Niçoise with Sunchokes, or this French-style Carrot Ribbon Salad with Butter Beans!
French-Style Potato Salad
Ingredients
The Potatoes + Green Beans
- 3 Lbs Fingerling Potatoes halved
- 1 Lb Green Beans trimmed
- 2 Tbsp Extra Virgin Olive Oil
- 1/8 Cup Fresh Rosemary chopped
- 1/2 Tsp Salt
- 1/2 Tsp Dried Sage
- Fresh-Cracked Black Pepper to taste
The Dressing
- 1/4 Cup Extra Virgin Olive Oil
- 1 Tsp Dijon Mustard
- 1/2 Tsp Honey
- The Juice from 1/2 Lemon
- 1/2 Tsp Garlic Powder
- 1/4 Tsp Salt or more, to taste
- Fresh-Cracked Black Pepper to taste
The Rest of the Salad
- 1 Cup Parsley chopped
- 1/2 Cup Chives finely chopped
Instructions
- Preheat your oven to 425 degrees F.
- Begin by prepping your fingerling potatoes and green beans by washing and drying them. Cut the potatoes in half, lengthwise. (Cut any abnormally large potatoes in half again to make them all roughly uniform in size.) Cut the green beans in half as well, crosswise (so that they are half as long).
- Fill a large pot with water. Add a large pinch of salt. Add in the potatoes only, then bring to a boil. Once the water is boiling, boil the potatoes for about 4-5 minutes, then drain.
- In a large mixing bowl, add the parboiled potatoes and the green beans. Toss with the olive oil, rosemary, sage, salt, and black pepper.
- Add the potatoes and green beans to a large baking sheet lined with parchment paper and spread them out as evenly as possible. Bake for 25-30 minutes, until the potatoes are just starting to brown in places. Then, broil the tray for another 3-4 minutes for extra browning.
- While the potatoes and green beans are roasting, make the dressing. Add all of the dressing ingredients into a small mixing bowl or jar, and whisk (or shake) until evenly combined. Taste, and adjust seasonings to your preference.
- When the potatoes and green beans are done in the oven, let them cool slightly before adding them to a large serving bowl. Add in as much dressing as you'd like, plus the parsley and chives, and mix well.
- Serve warm, and enjoy!
Notes
- Don’t skip parboiling the potatoes – since potatoes and green beans have different roasting times, the potatoes need a head start!
Nutrition
French-Style Potato Salad FAQs
How long does French-Style Potato Salad last?
This potato salad will last 3-4 days in the refrigerator for best quality!
What makes French potato salad different?
French potato salads, unlike American ones, are usually made with a vinaigrette-based dressing, not mayo. Potato salads made without mayo are lighter, zestier, and hold up really well in the fridge.
What is the one ingredient that makes potato salad taste better?
Many agree that the one ingredient that makes potato salad taste better is an acid of some sort – like lemon juice or vinegar! Potatoes and vinegar are a classic pairing (just think about salt and vinegar chips!), so a zippy vinaigrette is the perfect dressing for potato salad. In my recipe, I use lemon juice AND Dijon mustard (which is tangy on its own) for the vinegar-y tang.
Is this recipe vegan?
Yes, this recipe is accidentally vegan! Meaning I didn’t plan for it to be vegan, or make any substitutions in the recipe testing process to make it vegan. It just happens to be vegan (and vegetarian and gluten-free) all on its own!
What not to do when making potato salad?
There are a few key things NOT to do when making potato salad:
- Don’t skip salting the boiling water! Adding salt to the water, like when you cook pasta, helps keep the potatoes flavorful.
- Don’t add the potatoes directly to boiling water! Instead, start them in a pot of cold water then bring it to a boil. This prevents the outsides from getting soggy while the interiors are undercooked.
P.S.
For more plant-forward recipes, dinner parties, and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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