French Green Bean Potato Salad; Side dish recipe from FOX 11 Living

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy, while canola oil is more budget-friendly.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides protein while being plant-based, and chickpeas are a cost-effective protein source.

Cut small Yukon potatoes in half and place them in a pot of water to boil.

Boil the potatoes for about 12 minutes until tender.

While the potatoes are boiling, cut fresh green beans into 1 to 1.5-inch pieces.

After 12 minutes, add the green beans to the pot with the potatoes and cook for an additional 2 minutes until crisp-tender.

Drain the potatoes and green beans in a colander and rinse with cold water to cool them down.

In a bowl, combine a few tablespoons of olive oil, 2 tablespoons of white wine vinegar, and whole grain mustard.

Squeeze half of a large lemon into the vinaigrette, avoiding seeds.

Mince fresh garlic and add it to the vinaigrette mixture.

Add capers to the vinaigrette along with a pinch of salt and black pepper; whisk to combine.

Cut black olives in half and add them to the salad mixture.

Quarter hard-boiled eggs and set them aside for garnish.

Chop fresh chives and tarragon, adding them to the vinaigrette for flavor.

Combine the cooled potatoes and green beans with the vinaigrette, tossing gently to coat everything evenly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens