<\/p>\n Friends, this isn\u2019t your average<\/em> potato salad! It has depth<\/em> with soft, fluffy potatoes, crunchy blanched green beans, punchy kalamata olives, fresh parsley, and a zippy, French-inspired mustard vinaigrette.<\/p>\n It\u2019s a super satisfying side perfect for your next gathering or an easy weekend lunch when you include the optional eggs! Bonus? Just 9 ingredients<\/strong> required. Let us show you how!<\/p>\n <\/p>\n This French-inspired<\/strong> green bean potato salad begins with cooking baby red potatoes in salted water to infuse them with flavor. Once the potatoes are almost tender, fresh green beans join in for the last 2-3 minutes.<\/p>\n Both then go into an ice bath, which keeps the green beans bright green and crisp<\/strong>.<\/p>\n Then it\u2019s on to the zippy, mustard vinaigrette<\/strong> made by combining olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper.<\/p>\n The remaining ingredients include chopped kalamata olives for saltiness and fresh parsley (or dill) for an herby element. Drizzle with dressing and it\u2019s ready to enjoy! It gets even better with time, as the dressing soaks into the potatoes and green beans.<\/p>\n We hope you LOVE this green bean potato salad! It\u2019s:<\/p>\n Fresh It\u2019s the perfect side for picnics, Easter celebrations, or to bring on spring! Or when served with the optional jammy eggs<\/a>, it makes a satisfying, standalone meal. It would also pair well with our Easy Pizza Burgers<\/a>, Crispy Skin Salmon<\/a>, or Easy Baked Cod with Spring Vegetables<\/a>.<\/p>\n If you try this recipe, let us know! Leave a comment, rate it, and don\u2019t forget to tag a photo\u00a0@minimalistbaker<\/a>\u00a0on Instagram. Cheers, friends!<\/p>\n Prep Time <\/span>10<\/span> minutes<\/span><\/span><\/p>\n Cook Time <\/span>20<\/span> minutes<\/span><\/span><\/p>\n Total Time <\/span>30<\/span> minutes<\/span><\/span><\/p>\n<\/div>\n Servings <\/span>4<\/span> (side servings)<\/span><\/span><\/p>\n Course <\/span>Entree, Side<\/span><\/p>\n Cuisine <\/span>French-Inspired, Gluten-Free, Vegan (optional), Vegetarian<\/span><\/p>\n Freezer Friendly <\/span>No<\/span><\/p>\n Does it keep? <\/span>2-3 Days<\/span><\/p>\n<\/div>\n POTATOES & GREEN BEANS: Fill a medium saucepan with water and add salt. Add the halved (or quartered) potatoes, cover with a lid, and bring to a boil over high heat. Once boiling, cook the potatoes until tender but not completely cooked, checking after 5 minutes and adding more time as needed (up to 15 minutes). Add the green beans and continue to boil for another 2-3 minutes, until the beans are bright green and crisp and the potatoes are fork-tender.<\/p>\n<\/li>\n Meanwhile, fill a bowl halfway with cold water and a few handfuls of ice. Drain the potatoes and green beans and place them into the ice bath to shock for a few minutes (this helps retain the color). Strain the water off of the potatoes and beans and set them aside. Alternatively, run them under cold water for about a minute.<\/span><\/p>\n<\/li>\n DRESSING: In a jar, combine the olive oil, lemon juice, garlic, mustard, sea salt, and black pepper. Shake until well combined.<\/span><\/p>\n<\/li>\n In a serving bowl, combine cooked potatoes and green beans with the chopped olives and parsley (or dill). Drizzle with dressing and toss gently to combine. Serve with the optional eggs.<\/span><\/p>\n<\/li>\n Store leftover salad in an airtight container in the refrigerator for up to 2-3 days without the eggs or 1 day with the eggs. The salad gets even better after 24 hours because it soaks up the flavors of the dressing. Enjoy room temperature or cold.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n![\"Overhead](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2023\/01\/Green-bean-potato-salad-7.jpg\")
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Bright
Savory
Herby
Satisfying
& SO gorgeous!<\/p>\nMore Vibrant Spring Recipes<\/h2>\n
![\"Jammy](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2023\/01\/Green-bean-potato-salad-8.jpg\")
<\/figure>\nPOTATOES & GREEN BEANS<\/h4>\n
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DRESSING<\/h4>\n
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