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.
Ingredients
- 18 small (1 1/2 to 2 lbs) new potatoes, (red, yellow, purple, doesn’t matter)
- 5 to 9 ounces green beans or haricots verts, (depending on how much you like green beans)
- 6 large eggs
- 1/2 medium red onion, diced, or 1/2 bunch scallions (white and green parts), chopped
- 1/4 to 1 cup chopped dill, or to taste
- 3 tablespoons Dijon mustard
- 1 garlic clove, minced
- 6 to 9 tablespoons red wine vinegar
- 6 to 9 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
Instructions
- 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.
Nutrition
Serving: 1portion | Calories: 218kcal | Carbohydrates: 4g | Protein: 7g | Fat: 19g | Saturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 161mg | Fiber: 1g | Sugar: 1g