french-style potato salad

Tender, bite-sized potatoes and crisp green beans, dressed with a light, tangy sauce. A simple, French-style potato salad recipe that can just as easily be prepared ahead or enjoyed while the potatoes are still warm. Pair it with some protein for a meal, or add it to a summery picnic spread!

Adapted from Minimalist Baker.

ingredients:

Serves about 8.

• 1 1/2 lbs baby potatoes
• 3 oz fresh green beans
• 1/4 tsp salt
• 1 tbsp apple cider vinegar
• A generous sprinkling of freshly ground black pepper
• 1/4 cup chopped fresh dill

for the dressing:

• 2 1/2 tbsp Dijon mustard
• 2 cloves of garlic
• 3 tbsp red or white wine vinegar
• 1 tbsp apple cider vinegar

Scrub potatoes and then slice into 1/4″ thick slices. Put the slices in a large saucepan and add enough water to cover the potatoes. Cover the pot heat on high until the water is boiling, then remove the lid and reduce the heat to med-high. Cook 10-14 minutes until potatoes are tender enough to eat.

While those are cooking, wash and slice the green beans into 1″ pieces. Remove the potatoes with a slotted spoon into a colander (you can also just put them directly into a mixing bowl if you drain them well enough with the spoon). Bring water back to a boil and add the green beans. Boil for about 2 minutes so they’re still a nice bright green. Drain the green beans and add them to a large mixing bowl with the potatoes. Add salt, pepper, and 1 tbsp of apple cider vinegar and toss.

Trim and slice the scallions and chop the dill. Add to the bowl. Mix the dressing ingredients in a small bowl and then pour over the salad. Toss to coat and enjoy! Store the French-style potato salad in an airtight container in the fridge for up to 5 days.