French Potato Salad (with Dijon vinaigrette)

This French potato salad with green beans is one of my favorite summer recipes! You’re going to love the combination of tender, creamy potatoes with crisp green beans and tangy Dijon mustard (whole-grain is even better!).

Recipe card

French Potato Salad (with Dijon vinaigrette)

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4.8 of 17 votes

A light and fresh potato salad

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Salad

Cuisine French

Servings 4

Calories 375 kcal

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Ingredients

  

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For the potato salad

• ▢ 1.5 lb potatoes
• ▢ 1/2 lb green beans
• ▢ 1 cup fresh parsley
• ▢ 1 cup fresh dill

For the Dijon vinaigrette dressing

• ▢ 3 tbsp Dijon mustard
• ▢ 1/4 cup white wine vinegar
• ▢ 1/2 cup olive oil
• ▢ 2 shallots
• ▢ 1/2 cup cornichons , French pickles
• ▢ Salt
• ▢ Black pepper

Instructions

 

• Wash potatoes and cut into equal-sized pieces. Wash green beans, remove ends and cut into halves or thirds.
  
• Bring a large pot of salted water to the boil. Cook for 20-25 minutes, until potatoes are done. 7 minutes before the end, add the green beans.
  
• Mince shallots. Cut cornichons into small slices. Pour Dijon mustard, salt and white wine vinegar into a large salad bowl and mix well. Add the olive oil and whisk to emulsify the sauce. Add the shallots and cornichons.
  
• Once the potatoes and beans are cooked, pour them into the still-warm large bowl. Add the herbs and mix well.
  
• Chop the parsley and dill. Add at the last
  

Video

Notes

If you prepare this salad in advance. Reserve half the dressing for later, and pour it over the potatoes at the last minute.

The potatoes tend to absorb the Dijon vinaigrette and the salad becomes bland over time. Adding half the dressing at the last minute gives the salad a more pronounced taste.

Nutrition

Calories: 375kcal | Carbohydrates: 29g | Protein: 5g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 0.003g | Sodium: 387mg | Potassium: 836mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2609IU | Vitamin C: 61mg | Calcium: 93mg | Iron: 4mg

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More About the Ingredients

French Potato Salad with Green Beans

• Potatoes: For this salad, choose waxy potatoes like red potatoes, fingerlings, Yukon Golds, or baby new potatoes. They hold their shape well after cooking and keep a creamy texture once cooled
• Green beans: You can use fresh or frozen green beans. Just adjust the cooking time if needed.
• Cornichons: These little French pickles add crunch and a bit of tang! If you can’t find cornichons, chopped dill pickles make a perfect substitute.
• Parsley and dill: Fresh herbs like parsley and dill add brightness and flavor to this salad.
• Shallots: Shallots are sweeter and milder than onions. You can swap them with green onions (scallions) or red onions — but reduce the quantity to just one onion.

Dijon Mustard Vinaigrette

• Dijon mustard: The star of this dressing! I recommend whole-grain Dijon for even more texture and flavor.
• White wine vinegar: You can replace it with red wine vinegar, champagne vinegar, apple cider vinegar, or even fresh lemon juice.
• Olive oil: Choose a good-quality extra virgin olive oil if you can.

Want more tips on making a great vinaigrette? Take a look at my full Dijon mustard vinaigrette recipe.

How to Make French Potato Salad with Green Beans

1. Prep the vegetables Wash the potatoes and cut them into evenly sized pieces. Wash the green beans, trim off the ends, and cut them into two or three pieces.
2. Cook the vegetables Bring a large pot of salted water to a boil. Cook the potatoes for 15–20 minutes, until tender. Seven minutes before the end of cooking, add the green beans to the same pot.
3. Make the vinaigrette Finely chop the shallots. Slice the cornichons into thin rounds. In a large salad bowl, mix together the Dijon mustard, salt, and white wine vinegar until well combined. Add the olive oil and whisk until the dressing is emulsified. Stir in the shallots and cornichons.
4. Assemble the salad Once the potatoes and green beans are cooked, drain them well and add them — still warm — to the bowl with the vinaigrette. Add the fresh herbs and toss gently. Chop the parsley and dill just before adding them so they keep their flavor and color. Give the salad one last mix before serving.

Note on serving: You can serve this salad warm right away, or let it cool in the refrigerator. If serving chilled, take it out of the fridge about 20 minutes before serving so the flavors can come through.

My Tips for Perfect French Potato Salad

1. Add the potatoes while they’re hot Mixing warm potatoes with the vinaigrette allows them to soak up more flavor, making the salad even tastier.
2. Save some vinaigrette for later If you’re making the salad ahead of time, keep half the vinaigrette aside and add it just before serving. Potatoes tend to absorb dressing, so this keeps the flavor fresh and bright.
3. Use plenty of fresh herbs Like in all my recipes, I recommend adding lots of fresh herbs for maximum flavor. I’ve used dill and parsley here, but tarragon, chervil, or fresh basil also work beautifully in this salad.

More Summer Salad Ideas

• Broccoli, chickpea and tahini vinaigrette salad
• Cucumber salad with cream
• Grilled zucchini, feta and mint salad
• Alsatian Potato Salad
• 20 ideas for mixed salads

FAQ: French Potato Salad with Green Beans