French Potato Salad

This French potato salad with green beans skips the mayo but retains a creamy texture thanks to a tangy Dijon vinaigrette and soft-boiled eggs whose runny yolks spill into the salad to form an unparalleled richness.

A person holding a platter of French potato salad above a wooden table.

This French potato salad is not at all your mom’s potato salad recipe. And we couldn’t be more okay with that. As to the potato salad’s exact provenance, we can’t say, as we refer to it as “French potato salad” because the recipe relies on egg yolk, rather than mayo or sour cream, for its enviably creamy consistency. That’s really rather reminiscent to us of how the French rely on egg yolk to impart a velvety richness to countless things. Try it. And note, the dressing can come together in a Mason jar thanks to a couple of exuberant shakes to combine ingredients—a terrific chore for that extra person in the kitchen who wants to help but sometimes gets in the way.–Renee Schettler

Raw Egg Caution

As with any recipe that relies on raw eggs, this French potato salad should be avoided by pregnant women, the very young, the elderly, the ill, and those with compromised immune systems. Here’s more useful egg safety information.

French Potato Salad

  • Quick Glance
  • (5)
  • 45 M
  • 1 H, 30 M
  • Serves 6 to 8
4.6/5 - 5 reviews
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Ingredients


Directions

Place the potatoes in a large saucepan and add enough cold water to more than cover them. Generously salt the water and bring it to a boil. Reduce the heat and simmer until the potatoes are easily pierced with the tip of a sharp paring knife, 15 to 20 minutes, depending on their size. 

Using a slotted spoon, transfer the potatoes to a colander placed in the sink and let cool. (You can cover and refrigerate the cooled potatoes for up to several hours.)

Return the water in the saucepan to a boil. Fill a large bowl halfway with ice water. Add the green beans to the boiling water and cook for about 2 minutes, until the beans are bright green and almost tender yet still retain a little crispness.

Using a slotted spoon, scoop the green beans from the boiling water to the ice water and let them chill for a minute or so. Drain the beans and pat them dry.

Bring the water in the saucepan back to a boil one last time. Carefully add the eggs and cook at a rolling boil just until coddled (that is, until the whites are sorta firm but the yolks are runny), 5 to 6 minutes. 

Transfer the eggs to the ice water just until they’re cool enough to handle. Gently crack the shells and peel the eggs, being careful not to break the white, in which case the yolk will spill everywhere.

Slice the potatoes about 1/4-inch thick. Cut the beans into 1-inch pieces, first halving them lengthwise if desired. Dump the potatoes, green beans, onion, and dill in a large bowl and gently toss.

Make a vinaigrette by combining the mustard, garlic, vinegar, and oil in a Mason jar, screwing on the lid, and giving it several hard shakes. (Alternatively, you could whisk the vinaigrette together in a small bowl.) Season with salt and pepper.

Using the back of a fork, crush the soft-boiled eggs against the side of the salad bowl to release the yolk and coarsely mash the white. Gently mix the eggs and some of the vinaigrette into the potato and green bean mixture. Taste and adjust with more salt or vinaigrette as desired. You can serve the potato salad immediately although it’s arguably best after an hour in the fridge. Originally published May 13, 2015.

Print RecipeBuy the Twenty Dinners cookbook

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Recipe Testers' Reviews

This French potato salad recipe is definitely a winner. I'm really accustomed to the "standard" potato salad at the family barbecue, the after-church function, the too-often home-going services for loved ones. You know the one. It's a mix of too-soft potatoes, lots of Gulden's, and celery and onion. This recipe right here takes potato salad to a whole other level. It's something about the vinaigrette dressing that gives it such a nice kick (and makes it even better the next day). I enjoyed the snap of the green beans against the velvety texture of the potatoes. Delish!

And that's not to mention the dill (I used about 1/4 cup), which brightened the flavors just so and added that little bit of "extra" to bring all the flavors together. And to top it all off, this dish offers bright, fresh colors reminding you of summertime and sunshine. I'm going to push the envelope and bring this to the next party. I'm sure it will be embraced.

I was able to find really small baby potatoes, which took just under 20 minutes to become fork-tender.

My love affair with mustard began when I was a toddler. Needless to say, I try every mustard recipe I can get my hands on. And boy oh boy, this French potato salad recipe is brilliant. Soft-boiled eggs, mustard, potatoes—how could you not fall in love?

I used an organic baby potato medley which included gold, red, and purple potatoes. The nuttiness of the purple paired exquisitely with the mustard vinaigrette. The onions added extra texture and heat to the entire salad—nice touch! I gently crushed the eggs in the salad with a fork and paired it with a grilled whole lemon chicken. It was an easy yet supremely delicious evening. Best of all, I didn't need to add any extra spice to the salad. It was simply perfect.

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Comments

  1. Loved this potato salad. Used 1-1/2 lb. fingerlings, sliced lengthwise… cooked in 10 minutes. Splashed the hot potatoes with some of vinegar and a little salt before adding dressing and the eggs, which coddled perfectly in 5 minutes… great creaminess without mayo. Had some asparagus, so added with the green beans, scallions and dill.
    Served five with a tiny bit leftover.. our guests kept going back for more!

    1. Thanks, Karin! We’re delighted that you loved it and that this was such a hit with your guests.

  2. This is the first time I’ve used coddled eggs in potato salad, and I thought it worked out very well. I used very small new potatoes, which only took 9 minutes to cook, and used rice wine vinegar instead of red, plus added some Justice seasoning from Penzey’s to kick the flavor up a notch. I would make this again, with a couple of tweaks, the most important of which is to make the dressing while the potatoes are cooking and make sure that the dressing is tossed with the sliced potatoes while they are still hot so that the potatoes absorb the flavor from the dressing. If you wait until they cool it’s not nearly as flavorful. I also thought that this was much better the next day, so I would advise making ahead.

  3. I loved this potato salad and potato salad is something I will normally pass up. We did not have any haricot verts or green beans on hand, so I rough chopped a couple of cups of arugula/kale/spinach and added the greens to the hot potatoes to wilt the greens. I used an extra garlic clove and left everything else the same. Delicious.

  4. Barbecue season is upon us, and potato salad is my go-to comfort food. The heartiness of potatoes with some crunchy vegetables and a creamy dressing is just so satisfying. But like most comfort foods out there, potato salad is usually extremely heavy and fattening. There are many recipes for potato salad that uses a light vinaigrette instead of a mayonnaise-based dressing, but it loses that richness that you would get from that creamy mayo. That’s where this French potato salad recipe differs. The soft-boiled eggs give the salad that creaminess while being a healthy alternative to a traditional potato salad. Having the light mustard vinaigrette allows the crunch of the beans and the dill to shine, while getting a wonderful, tangy, herby, acidic mouthful of food. I absolutely just found my new go-to potato salad recipe. The potatoes cooked for 15 minutes before they reached the doneness I like. I used a fork to mash the soft-boiled eggs into the salad. It was the best option since it broke the yolk perfectly while cutting it up into smaller pieces.

  5. I cannot WAIT to make this recipe again, however, next time I would hard boil my eggs (sorry!) unless you use the yolk to make homemade mayo to mix with the vinaigrette. The raw egg yolk kinda freaked me out. Also, next time I am going to add either some roasted prosciutto or bacon bits. I think it needed something extra. Just my personal opinion.

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