French‑Style Potato and Green Bean Salad 

This French‑Style Potato and Green Bean Salad is a refreshing Mediterranean-inspired dish combining tender new potatoes and crisp-tender green beans in a savory anchovy-mustard vinaigrette. Hard‑boiled eggs and fresh herbs elevate it, making it a perfect light yet satisfying side or main for warm-weather meals. Its robust flavors—garlic, capers, Dijon, vinegar, olive oil—balance beautifully with the freshness of the beans and herbs. Ideal for picnics or dinner parties, it’s easy to prepare ahead and tastes even better after a short chill. 

Ingredients

• 2 lbs new or fingerling potatoes, halved
  
  

• Salt & pepper
  
  

• 1 bay leaf
  
  

• 1 thyme sprig
  
  

• 3–4 garlic cloves, smashed to paste with salt
  
  

• 1 Tbsp chopped anchovy (or paste)
  
  

• 1–2 Tbsp capers
  
  

• 2–4 tsp Dijon mustard
  
  

• 4–8 Tbsp white wine vinegar
  
  

• ⅓–⅔ cup extra‑virgin olive oil
  
  

• 1 lb green beans, trimmed
  
  

• 4 large eggs, hard‑boiled
  
  

• 1 Tbsp sliced chives
  
  

• 2 Tbsp chopped parsley
  
  

• 2 Tbsp chopped basil
  
  

• Optional: anchovy fillets for garnish; arugula
  
  

Directions

1. Cook potatoes – In salted boiling water with bay leaf and thyme, simmer potatoes until tender (≈30 min). Drain and let cool slightly.
   
   

2. Make vinaigrette – Whisk garlic paste, anchovy, capers, mustard, and vinegar; slowly drizzle in olive oil until emulsified. Season to taste.
   
   

3. Prep potatoes – If desired, peel. Slice into ¼‑inch pieces, toss gently with half the vinaigrette in a shallow bowl. Cover and let rest at room temperature.
   
   

4. Blanch beans – Boil green beans 3–4 min until crisp-tender; cool under running water and dry.
   
   

5. Cook eggs – Boil eggs 6–9 min to preferred doneness; cool, peel, and halve.
   
   

6. Dress beans – Season beans with salt, pepper, and remaining vinaigrette. Reserve a bit for arugula if using. 

7. Assemble – Gently toss potatoes and beans. Pile on platter; sprinkle chives, parsley, and basil; top with egg halves. Garnish with anchovy fillets and serve with arugula on the side.
   
   

Nutrients (per serving, approx. 8 sides)

• Calories: ~165 kcal
  
  

• Carbohydrates: ~23 g
  
  

• Protein: ~3 g
  
  

• Fat: ~7 g (mostly from olive oil)
  
  

• Fiber: ~4 g
  
  

• Sodium: ~moderate (from capers, anchovy)