This is not your standard potato dish! This potato salad has depth, with soft, fluffy potatoes, crisp blanched green beans, and punchy Kalamata Olives. Fresh parsley is also added, as well as a mustard vinaigrette inspired by French cuisine.
If you add the eggs, it’s an excellent side dish for your next party or a quick weekend lunch. Bonus? Just nine ingredients are required. We will show you!
To infuse the potatoes with flavor, cook them in salted water. Fresh green beans are added to the potato salad after the potatoes have almost reached tenderness.
The green beans will remain crisp and brightly green after being placed in an ice bath.
You can make the mustard vinaigrette by mixing olive oil, Dijon mustard, and garlic with lemon juice.
To add a herbaceous element, you can also use fresh parsley or dill. Then drizzle with the dressing, and you’re ready to eat! The sauce gets better over time as it soaks into the green beans and potatoes.
Ingredients
POTATOES AND GREEN BEAN
Baby red potatoes: 1 pound, washed and cut into halves (or quarters if they are large // pieces of 1 inch).
1 tsp of sea salt
Twelve oz. Green beans, trimmed into thirds and sliced.
Dressing
3 Tbsp olive oil
Lemon juice freshly squeezed 2 Tbsp
One clove of garlic, minced
Dijon mustard or whole grain mustard, 1 tsp
Half a teaspoon of each black pepper and sea salt
FOR SERVING
Jammy eggs (Perfect every time!) Hard-boiled eggs can be substituted for the optional hard-boiled egg.
14 cups chopped pitted kalamata Olives
Parsley or dill chopped to 1/4 cup
Instructions
POTATOES & GREEN BEAN: Fill a medium-sized saucepan with water, and then add salt. Add the potatoes (quartered or halved), cover with a lid, and bring to a high boil. Check after 5 minutes, and add more time if necessary (up to 15). Continue to boil the green beans for 2-3 more minutes until they are crisp and bright green.
Fill a bowl with ice and cold water. Place the green beans and potatoes in the ice bath for a few seconds to shock them (this will help retain their color). Drain the water from the potatoes and green beans, and then set them aside. You can also run them under ice-cold water for a few minutes.
While the potatoes cook, you can make optional jammy eggs by using the recipe. Once the potatoes are peeled, quarter and set them aside.
Dressing: Combine the mustard, olive oil, sea salt, and black pepper in a jar. Shake well until combined.
Combine the olives, parsley or dill, and potatoes in a large serving bowl. Dressing and gently combine. Drizzle sauce over the green beans. Serve with optional eggs.
Keep leftover salads in the fridge for up to 2 days with or without eggs and one day if you have eggs. After 24 hours, the salad is even better because it absorbs the flavors from the dressing. You can enjoy it at room temperature or chilled.