2022 Buzz Photo Contest Winners
BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

French Potato and Green Bean Salad

Andria
Click the Buzz Me button to receive email notifications when this writer publishes a new article or a new article in this column is published.
French Potato and Green Bean Salad

Not a fan of traditional potato salad? Try this French Potato and Green Bean Salad, a fresher, lighter, crunchier version of the original. 

Summer and potato salad go hand-in -and. But, even if we like the idea of potato salad, a whole bunch of us don’t like the reality of it: gloppy mayo, celery seed, and – the worst of it – chopped up bits of egg. 

We’ve got a new and improved version of potato salad: French Potato and Green Bean Salad. This is potato salad without the mayonnaise (not a single drop!). Minus the celery seed. Devoid of spongy egg. This is potato salad with baby, skin-on potatoes. Still-crisp green beans. Dijon mustard. A hint of garlic. And bunches of chopped fresh herbs.

French Potato and Green Bean Salad is not only fresher, lighter, and crunchier than the original. It’s also worry-free. Because without the mayo, you can serve it outside, and leave it outside, safely. 

So three cheers for summer…and three cheers for French Potato and Green Bean Salad leaving mayo in the dust.

French Potato and Green Bean Salad

1 pound small white potatoes
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
¼ cup plus 1 tablespoon olive oil
1 clove garlic, smashed
1 teaspoon kosher salt
¾ teaspoon freshly ground pepper
Pinch red pepper flakes
½ pound green beans, trimmed and cut into 1-inch pieces
2 tablespoons minced scallions
2 tablespoons minced flat-leaf parsley
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh dill
1 tablespoon minced fresh mint

Bring a pot of salted water to a boil. Add the potatoes and cook for 15 minutes. 

While the potatoes are cooking, make the dressing. Whisk together the vinegar, mustard, olive oil, garlic, salt, pepper, and red pepper flakes. Set aside.

Using a slotted spoon, transfer the potatoes to a medium bowl and leave them to cool. Add the green beans to the same boiling water and cook for 1 minute. Drain in a colander and run cold water over them. 

When the potatoes are cool enough to handle but still warm, cut them into halves. Return them to the bowl, along with the green beans. Pour the dressing over the warm potatoes and green beans, and toss gently to coat. Toss in the herbs. Serve at room temperature.

To leave a comment, please log in or create an account with The Buzz Magazines, Disqus, Facebook, Twitter or Google+. Or you may post as a guest.