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.
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
- 45 M
- 1 H, 30 M
- Serves 6 to 8
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.
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.