French Potato Salad

This green bean and French potato salad is a filling side dish or a delicious meal.

It boasts silky potatoes, a burst of freshness from the green beans, and extra texture from the hard-boiled eggs. It’s packed with flavour.


  1. One pound of little yellow potatoes
    Hasselback verts, or 10 ounces of other green beans
  2. Four tsp extra virgin olive oil, split
  3. Three ounces of coarsely chopped, pitted green olives
  4. two minced anchovy fillets
  5. One shallot, chopped finely
  6. Two tsp red wine vinegar
  7. Two teaspoons of finely chopped basil
  8. One-third cup finely chopped chives
  9. 1 tablespoon capers
  10. 3 hardboiled eggs, halved
  11. kosher salt
  12. freshly ground black pepper


  1. Bring a large pot of well-salted water to a boil over high heat.
  2. Add the potatoes and boil for 20 minutes. Check to make sure they are fork tender before removing them from the pot.
  3. Save the boiling potato water and add the green beans and cook for 3 to 4 minutes or until they are bright green and slightly tender.
  4. In the meantime, in a bowl, whisk together the 3 tablespoons olive oil, green olives, anchovies, shallot, vinegar, basil, chives, capers, and a dash of salt and pepper.
  5. Cut the potatoes into ¼-inch rounds after they have cooled down a little. In a bowl, combine the potatoes and dressing, taking care not to crumble the potatoes.
    Place the potatoes in a low bowl or plate, followed by the hardboiled eggs and beans. Sprinkle more salt and pepper on top of the eggs and beans after drizzling them with the leftover olive oil.
  6. Optional – sprinkle additional herbs across the salad
    This recipe can be served warm or cold. It’s best served fresh but will keep in the refrigerator for one day.


  • If you would like, you can easily make this recipe vegetarian by just substituting another tablespoon of olive oil for the anchovies.
  • You might use a few spring onions or half of a small red onion if you don’t have shallots.
  • Other fresh herbs would be great in this dish; parsley, sage, cilantro, and rosemary would all be good choices.

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