French Potato Salad with Green Beans and Olives

Introduction

Say bonjour to your new favorite summer side dish: French Potato Salad with Green Beans and Olives. Unlike the creamy, mayo-based potato salads you might be used to, this French-style version is light, herbaceous, and packed with bold, briny flavor. Right after the first bite, you’ll taste the zing of red wine vinegar, the saltiness of olives and capers, the richness of hardboiled eggs, and the fresh pop of green beans all tied together with a luscious olive oil dressing.

I made this for a backyard brunch with my friend Emily last spring, and we both ended up eating it straight from the bowl before anything else hit the table. It’s the kind of dish that feels casually elegant, perfect for a picnic, potluck, or even a light dinner when the weather’s warm.

You’ll also want to check out a few more refreshing salads that pair beautifully with this one, like my Beet Garden Salad with Goat Cheese, the fruity crunch of this Quinoa Apple Salad, or the bright Mediterranean flavors in this Tomato Feta Salad.

Why You’ll Love This Recipe

Key Benefits

This salad checks a lot of boxes. It’s:

• Quick and easy to prepare—ready in under 40 minutes
• Fantastic for entertaining or meal prep
• A great make-ahead option—just chill and serve
• Naturally dairy-free and gluten-free
• Both elegant and rustic at the same time

It’s also totally customizable and travels well, making it ideal for picnics, potlucks, and even lunchboxes.

Taste & Texture

Every bite delivers a perfect contrast of:

• Creamy, tender potatoes
• Crisp-tender green beans
• Rich hardboiled eggs
• Tangy and salty pops from capers and olives
• Herbaceous freshness from basil and chives

It’s balanced, vibrant, and layered with flavor—just like a good salad should be.

Dietary Attributes

This French potato salad is:

• Gluten-free
• Dairy-free
• Pescatarian-friendly
• Can be made vegetarian by omitting the anchovies

Ingredients & Substitutions

Ingredient List

• 1 pound small yellow potatoes
• 10 ounces haricots verts (or any green beans)
• 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
• 3 hardboiled eggs, halved
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Notes on Quality

Fresh herbs really make this salad sing, so don’t skip them if you can help it. Haricots verts are a little more tender and elegant than standard green beans, but either works beautifully. Use a good-quality olive oil since it’s a star player in the dressing.

If you love olives, go for a briny green variety like Castelvetrano for a buttery bite. For eggs, older eggs peel more easily after boiling, so keep that in mind when prepping ahead.

Possible Substitutions

• Swap haricots verts with standard green beans
• Use kalamata olives for a stronger, more robust olive flavor
• Skip anchovies to make it vegetarian, or add a dash of tamari for umami
• Red onion or scallions can stand in for shallots
• Substitute tarragon or parsley for basil if that’s what you have

Step-by-Step Instructions

1. Bring a large pot of salted water to a boil.
2. Add the potatoes and boil for 20 minutes or until fork tender.
3. Remove potatoes and reserve the boiling water.
4. Add green beans to the same pot and cook for 3–4 minutes, until bright green and just tender. Drain and set aside.
5. While veggies are cooking, whisk together 3 tablespoons of olive oil, chopped olives, anchovies, shallot, vinegar, basil, chives, capers, salt, and pepper in a bowl.
6. Let the potatoes cool just slightly, then slice into ¼-inch rounds.
7. Gently toss warm potato slices with the dressing so they absorb all the flavor.
8. Arrange dressed potatoes on a serving platter or shallow bowl.
9. Layer green beans and halved eggs on top.
10. Drizzle remaining tablespoon of olive oil over the salad.
11. Finish with extra herbs, salt, and pepper if desired.

You can serve this warm, at room temperature, or chilled—each version is delightful in its own way.

Expert Tips & Tricks

Best Practices

• Toss the potatoes while they’re still warm so they soak up more flavor
• Be gentle when mixing to keep the potato slices intact
• Use a mandoline for uniform potato slices if you want a more refined presentation

Common Mistakes

• Don’t overcook the green beans—they should still have a bit of snap
• Avoid overly mushy potatoes; they should be tender but still hold their shape
• Be careful not to overdress—it’s better to start light and add more

Time-Saving Tips

• Use pre-cooked hardboiled eggs to save time
• Prep the dressing a day ahead to let the flavors meld
• Blanch green beans in advance and store in the fridge until ready to serve

Serving Suggestions

Pairings

This French potato salad is so versatile. Serve it with:

• Grilled salmon or chicken
• A fresh baguette with herbed butter
• Tomato Feta Salad for a colorful Mediterranean spread

Presentation Ideas

Serve on a large white platter for a dramatic, rustic effect. Arrange the egg halves on top like petals, and sprinkle with extra herbs for color and texture.

Beverage Pairings

• A dry rosé or Sauvignon Blanc pairs perfectly with the bright acidity
• Sparkling water with lemon and mint for a non-alcoholic refresh
• Or, for something a little more bold, try a chilled vermouth spritz

Storage & Reheating

Leftover Storage

Store any leftovers in an airtight container in the fridge. This salad is best eaten fresh but can be stored for up to one day.

Reheating Methods

If you want to serve it warm again, gently reheat the potatoes and beans in the microwave in 30-second intervals. Keep the eggs and fresh herbs separate until serving.

Frequently Asked Questions

Substitutions & Adjustments

Can I make this vegetarian?
Yes—just omit the anchovies. You can also add a pinch of smoked paprika or a splash of tamari to keep the umami depth.

Can I double this recipe?
Absolutely. It scales beautifully—just keep the proportions the same and use a large mixing bowl.

Troubleshooting

Why did my potatoes fall apart?
They were likely overcooked. Boil until just fork tender and let cool slightly before slicing.

The salad is too oily—what happened?
It’s possible your potatoes didn’t absorb the dressing. Make sure they’re still a bit warm when you toss them.

Variations & Customizations

Dietary Adaptations

To make this vegan, skip the anchovies and eggs. Add white beans or grilled artichokes for protein and texture.

Flavor Twists

• Add Dijon mustard to the dressing for a sharper kick
• Swap in sun-dried tomatoes for a sweet-savory addition
• Crumble in some feta or goat cheese if dairy isn’t an issue

Seasonal/Holiday Versions

• In summer, add cherry tomatoes or grilled zucchini
• For spring, add asparagus tips
• During winter, serve warm with roasted garlic and thyme

Conclusion

If you’ve been searching for a side dish that feels a little fancy but is super easy to make, this French Potato Salad is the one. It’s colorful, flavorful, and endlessly versatile. Whether you serve it at your next dinner party, picnic, or quiet lunch at home, it’s guaranteed to be a standout.

Have you tried it yet? I’d love to hear what you think. Leave a comment or tag me in your creations over on Pinterest: Cooking with Callie on Pinterest. Let’s keep sharing good food and great flavors together.

And if you’re in the mood for more bright, refreshing salads, don’t miss:

• Beet Garden Salad with Goat Cheese
• Quinoa Apple Salad
• Tomato Feta Salad

Happy cooking!

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