What type of potatoes are best for this salad?

I recommend you make this salad with any type of small new potatoes, waxy red-skinned or even fingerling potatoes. They all keep their shape very well once cooked, which is exactly what we want here. 

Alternatively, you can also use Yukon gold potatoes. They are right in-between starchy and waxy, which makes them suitable for this recipe.

However, you may need to cook them 1 or 2 minutes less, as they don’t hold their shape quite as well. Look for Yukon gold potatoes on the smaller side.

For convenience (and less pots to wash!), the potatoes and green beans are cooked together. Cook the potatoes until you can poke a knife in them – but they shouldn’t be too soft yet. Add the green beans and cook for just 2 extra minutes until the beans are cooked, yet still crisp and bright green.

You should then immediately transfer the potatoes and green beans into a large bowl filled with ice-water (cold water, ideally with a handful of ice-cubes too).

This step serves 2 purposes. First, it will immediately stop the cooking process of the potatoes and beans, ensuring they don’t turn “mushy”. Secondly, this blanches the green beans – meaning, it keeps their bright green color.

How to make perfect hard-boiled eggs

The main protein to this salad recipe is hard-boiled eggs. These are perfect to spruce up any summer salad and make them more substantial. They are also great to make if hosting, as you can prepare them up to 7 days ahead and keep them in the fridge (in the shell, unpeeled).

For making perfect hard-boiled eggs, my favorite technique is perhaps the most classic way: with boiling water, in a saucepan.

Here is my go-to process: 

1. Add eggs to an empty saucepan.
2. Cover the eggs with room temperature water by 1 inch.
3. Turn the heat to high and bring the water to a rapid boil.
4. Boil for exactly 1 minute. Remove from heat immediately.
5. Cover with a lid and let rest for 10 minutes.

After the 10 minutes mark, carefully take the eggs out of the water with a slotted spoon and run under cold water for 1 minute. I find it easier to peel the eggs until running water too.

Can you make this salad ahead?

Yes! This salad is even better if you let it sit for several hours to allow the flavors the develop. This is an ideal dish to make ahead if you’re planning on hosting guests, to save some time in the kitchen. 

You can prepare and assemble the whole salad up to one day before and let it sit in your fridge. You can also prepare the potatoes, the green beans and the eggs on one side, and prepare the vinaigrette on the other side, and toss everything together a few hours prior to serving.

How to store this French-Style Potato and Green Bean Salad

After making and enjoying this Potato and Green Bean Salad – if you have any leftovers – you can store them in the refrigerator

• Store leftover salad in an airtight container in the refrigerator for up 1 day. Because this salad includes hard-boiled eggs, I don’t recommend keeping it any longer. If you made this salad without the eggs, you can keep it for up to 3-4 days.
• I don’t recommend freezing it, as the flavors and texture can tend to be off once defrosted and the dressing will likely separate. 

Common Questions:

Can I remove the skin from the potatoes for this recipe?

Of course you can! But it’s a lot more work. The skin on small potatoes are very thin and are honestly best left on. But the choice is, of course, yours!

What other herbs could I use in place of parsley and chive for this recipe?

I strongly recommend you stick to parsley and chives for this salad recipe. They are mild tasting herbs that allow the other ingredients to shine, specifically the olives and the capers. 

What type of olives can I use?

For this recipe, I highly recommend you use dry salt-cured olives, also known as brined olives. You can find these full-flavored, “wrinkled” olives in virtually any grocery store. They are usually sold in jars, or even vacuum packed.

I don’t like capers. Can I omit them?

Yes, if you would like. You can use 2 tablespoons of black olives, instead of 1 tablespoon of black olives and 1 tablespoon of capers.

I hope you’ll love this French-Style Potato Green Bean Salad as much as I do! This recipe is enough for 4 people and easy scalable to make for 8, or just 2 people. If you have any questions, please feel free to leave a comment. 

More French salad recipes: 

• Classic French Lentil Salad
• Classic French Celery Root Remoulade
• Cucumber Salad with Crème Fraiche
• Frisée Salad with Bacon, Egg and Croutons (Salade Lyonnaise)
• Pickled Herring and Potato Salad (Harengs Marinés Pommes à l’Huile)
• Classic French-Style Potato Salad
• French-Style Couscous Salad (Taboulé)

French-Style Potato and Green Bean Salad

Print Recipe

Serves: 4-6 people Prep Time: 15 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 5 voted )

Ingredients

2 eggs, hard-boiled (instruction below)
2lbs (900g) new potatoes, scrubbed and halved
1 tbsp salt
1lb (450g) green beans, trimmed and cut into thirds
12 black olives (dry cured)
4-5 sprigs fresh flat parsley, stemmed and chopped
4-5 sprigs chives, chopped

For the vinaigrette:
1/3 cup (75ml) Extra Virgin Olive Oil
2 tbsp (30ml) lemon juice
2 tbsp (30ml) white wine vinegar
2 garlic cloves, minced
2 tsp Dijon mustard
1 tbsp chopped capers
1 tbsp chopped black olives (dry cured)
½ tsp salt
½ tsp freshly ground black pepper

Instructions

Step 1 – Make the hard boiled eggs.  Add eggs to a saucepan. Cover with water by 1 inch and bring to a rapid boil. Boil for 1 minute and immediately remove from heat. Cover and let rest for 10 minutes. Carefully removed eggs from the water and rinse under cold water. Once cooled, peel the eggs under running cool water and slice into quarters.

Step 2 – Slice the small potatoes in half, or in quarters if larger. Place them in a large pot and cover by 1 inch with water. Add 1 tbsp of salt and bring to a boil over medium-high heat. Once the water is boiling, reduce the heat to medium and simmer for about 12 minutes until the potatoes are tender but not completely cooked.  Add the green beans and continue to boil for another 2-3 minutes, until the beans are crisp and you can easily poke a knife into the potatoes. Drain immediately into a colander/strainer and transfer into a large bowl of ice-cold water. This is meant to stop the cooking process and retain the bright green color of the beans.

Step 3 – Make the vinaigrette. In a jar, combine the olive oil, lemon juice, vinegar, minced garlic, Dijon mustard, chopped capers, chopped black olives, salt and black pepper. Shake well to combine.

Step 4 – In a serving bowl, add the herbs and mix with about half the amount of the vinaigrette. Add the cooked potatoes, green beans and olives and toss to combine. Top with the egg quarters and drizzle the remaining dressing over top (you may use all the rest of the dressing, or less). Season to taste, if needed.

The salad gets even better after 24 hours because it soaks up the flavors of the dressing. Enjoy room temperature or cold.

The post French-Style Potato and Green Bean Salad appeared first on Pardon Your French.

Ingredients for Green Beans Almondine:

• • Green Beans or “Haricots Verts” – Being a French dish, Green Beans Almondine is traditionally made with “Haricots Verts” (French string beans). In comparison with green beans, Haricots Verts are slimmer, longer and straighter. They take less time to cook and often turn more tender. Haricots Verts can be found in most grocery stores in North America, but are slightly more expensive than green beans. As more affordable options, this recipe works perfectly with green beans (as pictured here), string beans or even wax beans. When picking out the beans, look for a vibrant color, little to no blemishes, and a strong “snap” to ensure freshness.

•  
  • Almonds – Almondine (or amandine) is a French culinary term for an almond garnish. So the almonds truly make the dish here. You can use sliced almonds that are either blanched or unblanched (with skin on). The sliced almonds will be lightly toasted in brown butter to develop further nutty flavors with a delicious crunch. As another option, you can use slivered almonds (same quantities) and toast them as described in the recipe.
•  
  • Brown butter – Known as “beurre-noisette”, brown butter is melted butter, with an improved flavor brought on by gently cooking it until it reaches a golden brown color. Brown butter develops delicious nutty flavors, which gives Green Beans Almondine such a unique taste. The brown butter is used here to then toast the almonds and coat the beans. It’s important you take the time to make brown butter properly for this recipe – do not skip this step… you won’t regret it!
•  
  • Shallots – Shallots are a beloved ingredient in French cooking, and they shine in this dish. They have a delicate sweet flavor that pairs perfectly with the nutty brown butter and almonds. When picking out shallots, look for ones that are non-sprouted and that feel dry, firm and heavy for their size.
•  
  • Garlic – I like to use 4 cloves of garlic, but this measurement is forgiving: you can use less if you would like, or more cloves if you love garlic.
•  
  • Lemon – This recipe requires the use of both zest and juice, so I recommend you get an organic lemon.

Key steps for Green Beans Almondine:

Green Beans Almondine is a delicious recipe that comes together is less than 20 minutes. It does require a few steps, but they are quick and easy. Take some time to read about these key steps below, so you’ll better understand how this dish comes together.

#1. Blanching the Green Beans. Blanching the beans, means you par-cook them in a pot of boiling salted water until al-dente (crisp-tender). This usually takes about 4-5 minutes. To test the doneness of the green beans, you can take a bite of one: it should squeak between your teeth. It is important the beans are slightly undercooked when done blanching. They will continue to cook later in the fry pan, with the other ingredients.

#2. Making a Brown Butter. While the green beans are being blanched, you can start melting the butter over medium-low heat in a large fry pan. Once all melted, the butter will start to simmer and foam. This should take 3-4 minutes. Eventually the butter will stop foaming. Keep a close eye on it and watch for golden specks to form at the bottom of the pan. Smell the butter for nutty aromas. This should take about 4-5 minutes. Immediately add the toasted almonds and turn the heat to low.

*** Be careful, as it’s easy to go from brown-butter to burnt-butter. If you think you’ve over-cooked or burned the butter, do not overthink it. Dump it and start again. For this recipe, it is best for the brown butter to not be fully brown yet (light gold color is best) before adding the almonds; as the butter will keep cooking with the almonds.

#3. Toasting Almonds in Brown Butter. Take the time to toast the almonds on low heat in the brown butter, stirring occasionally. Sautéing the almonds in butter slowly develops their nutty flavors further and turns them crunchy and golden, but prevents them from burning.  

#4. Add Garlic & Shallots for extra flavor. Once the almond slices are toasted to a golden color, you can add garlic and shallots to the pan. They will both add extra flavor and create a nice mix of crunchy/tender textures to the finished dish.

#5. Tossing Green Beans until glossy. Once the shallots are tender, it is time to add the blanched green beans into the pan. Using tongs, toss them gently until well coated with the brown butter and almond/shallots garnish.

How to prepare Green Beans Almondine ahead of time?

Green Beans Almondine is a great side dish to serve, especially during the Holidays. And, if needed, you can prepare the elements separately and ahead of time, and assemble the dish at the last minute before serving.

1. Blanch the green beans (step 1) and then immediately place them in an ice-bath: a bowl of water with ice-cubes. This will immediately stop the cooking process of the green beans. Once cooled, you can transfer the green beans to a bowl covered with foil or plastic film.
2. Prepare the brown butter and almond garnish (step 2-4)
3. Right before serving, re-heat garnish in a pan and toss the green beans in (step 5), until heated through.

More cooking notes:

• This recipe starts by boiling green beans in water to par-cook them. Do not hesitate to salt the water very generously. This will ensure the beans are seasoned through. They will also retain a vibrant color.
• I wouldn’t say this recipe is complicated but it has several quick steps that should be done simultaneously. Make sure you read the whole recipe through and prepare all the ingredients and equipment in front of you, before starting.

I hope you’ll love this Green Beans Almondine (Haricots Verts Amandine) recipe as much as I do! If you have any questions, please leave a comment. 

More sides you may like: 

• Classic Vegetable Tian from Provence 
• Belgian Endive and Ham Gratin (Endives au Jambon)
• Classic French Gratin Dauphinois
• Leeks with Dijon Shallot Vinaigrette
• Crispy Duck Fat Potatoes

Green Beans Almondine (Haricots Verts Amandine)

Print Recipe

Serves: 6-8 people Prep Time: 10 Minutes Cooking Time: 18 Minutes 18 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

2 lbs (900g) Green beans or Haricots verts, trimmed
Salt
4 tbsp (56g) butter, unsalted
½ cups sliced almonds
3 medium shallots, peeled and finely sliced
4 garlic cloves, peeled and finely minced
1 lemon, zested and juiced
Salt, to taste
Freshly ground black pepper, to taste

Instructions

Step 1 – Bring a large pot of water to a boil and season with salt generously. Add the green beans and blanch for 4-5 minutes until crisp-tender. They should be slightly undercooked and squeaky between your teeth.

Step 2 – Meanwhile, melt the butter in a large fry pan over medium-low heat. Once melted, the butter will start to simmer and foam. This should take about 3 minutes. Eventually the butter will stop foaming. Keep a close eye on it and watch for golden specks to form at the bottom of the pan. Smell the butter for nutty aromas. This should take about 3-4 minutes. Immediately add the almonds and turn the heat to low.

Step 3 – Toast the almonds, stirring occasionally, until golden, for about 2-3 minutes. Add shallots and garlic, and saute for 2 more minutes, until shallot is soft and fragrant.

Step 4 – Using a large slotted spoon or kitchen tongs, transfer the par-cooked green beans directly from the boiling water to the fry pan. Toss them gently until glossy and evenly coated with Almondine garnish. Add lemon zest and juice, and toss again. Season with salt and pepper to taste, and serve.

The post Green Beans Almondine (Haricots Verts Amandine) appeared first on Pardon Your French.

By deduction, Spring is a wonderful season to compose a jardinière, and I love to play with seasonal vegetables such as spring peas, green beans, wax beans and carrots to create this vibrant side dish.

With Easter around the corner and because this side dish is so versatile, I wanted to share a twist on it: with fresh herbs and a simple sugar glaze. The sugar glaze is a simple and classic French method that I use often on vegetables (like in the Petits Pois à la Nivernaise). It just effortlessly elevates a simple vegetable side to a memorable one; or you can even enjoy them as a main with a soft-boiled egg on top. The herbs add a whole punch of fragrance and freshness too.

It is sure to be a must on your Easter table, or any hosting occasion!

Cooking notes:

• A Vegetable Jardinière is a simple celebration of the season; and can be turned into a great accompaniment to any dish. I suggest you take this recipe more as a set of directions rather than an actual recipe (play with and adapt vegetables and herbs).
• For the vegetables, follow your mood and opt for the ones of your liking that are in season right now, wherever you live. Turnips, parsnips, snow peas and pearl onions work great too in a jardinière. Fresh vegetables are best, although frozen and canned can work too (but remember this dish is about celebrating seasonal vegetables, so fresh is definitely best – and more logical).
• For the herbs, you can also opt for a delicate chervil or a more fragrant-tasting basil or dill.

Herby Sugar Glazed Spring Vegetable Jardinière

Print Recipe

Serves: 4 people Prep Time: 20 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 7 voted )

Ingredients

8 small carrots, peeled and halved lengthwise (or 4 large carrots, quartered lengthwise)
2 garlic cloves, peeled and cut in half
250g green beens
250g wax beans
250g small peas
2 shallots, peeled and diced
4 tbsp (60g) unsalted butter
2 tbsp (25g) sugar
10 sprigs curly or flat-leaf parsley, stemmed and roughly chopped
1 tsp salt
1 tsp fresh ground black pepper
Optional : 4 soft-boiled eggs, for serving.

Instructions

Step 1 - Prepare an ice bath. Place the carrots and garlic in a large pot of salted water, bring to a boil and simmer for 5 minutes. Add the green beans, wax beans, small peas and blanch until tender but still crisp, 3 to 5 minutes (the carrots and garlic should be crisp-tender as well). Using a slotted spoon, transfer to the ice bath to cool completely. Drain well and pat dry.

Step 2 - In a large frying pan, melt the butter and add the diced shallots. Cook for 2 minutes until translucent. Add the sugar, chopped parsley, vegetables, salt and pepper. Cook for 7-8 minutes, stirring occasionally (be gentle when stirring, so carrots don’t break). Adjust seasoning if needed.

Serve immediately as a side dish, or as a main in individual bowls with a solf-boiled egg on top.

The post Herby Sugar Glazed Spring Vegetable Jardinière appeared first on Pardon Your French.

The green beans, cherry tomatoes and potatoes make this dish very reminescent of a Salade Nicoise. But the addition of toasted buckwheat groats (also called Kasha) brings in a large dose of earthiness to it. Buckwheat is more commonly enjoyed in the form of flour in France (especially in Brittany, as featured in the classic buckwheat crepes) but it also features in several gratin recipes as groats (often paired with leeks). And despite its name, buckwheat doesn’t contain any wheat nor gluten.

Kasha is also high in fiber and good proteins, which means you can enjoy this salad as a main rather than a simple side if you wish.

Another favourite of mine featured in this salad is the French cornichon. These small crunchy French-style pickles are slightly more acidic and less sweet than big US-style pickles, and I like to think they are more refined. I throw them in lots of salads in the Summer and they are delicious in sandwiches as well, of course.

This recipe is not a French Classic, but rather a salad that features french-loved ingredients – kasha, grainy mustard and cornichons- which I think all work deliciously together here. And I like to think this is another way to show you that French cuisine doesn’t often comply by strict rules, and that the French’s eating philosophy is usually not all about French food, but more about enjoying food the French way!

My Cooking Notes:

• Kasha is the name for pre-toasted buckwheat groats (I usually purchase mine at the organic store, at Bulkbarn or buy the Bob’s Red Mill one at the grocery store). If you can only get your hands on buckwheat groats, you can easily roast them yourself: place groats in a dry pan over medium heat, stirring for five minutes, until browned.  
• Because they are nice and small, rainbow potatoes are usually enjoyed roasted, but I think they work great boiled in this recipe. You can of course opt for any potato variety of your choosing (waxy potatoes, like red bliss or new potatoes are always better for potato salads).

Kasha Green Bean Potato Salad

Print Recipe

Serves: 4 people Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 3 voted )

Ingredients

1 cup (170g) raw, toasted buckwheat groats (kasha).
2 tbsp (30g) butter
1 lb (approx 500g) Small Rainbow potatoes
1 2/3 cups (250g) green beans
1 2/3 cup (250g) cherry tomatoes, halved
10-12 cornichons, chopped
1 tbsp (14ml) olive oil
2 tbsp grainy mustard
Salt, pepper
Optional: a small handful of microgreens for dressing.

Instructions

For the kasha: Rinse and drain the buckwheat groats well. In a medium sauce pan, combine buckwheat groats with 1 3/4 cups water, 1 tbsp butter and 1/2 tsp salt. Bring to a simmer, then cover with a tight fitting lid and simmer on low for 18-20 minutes. Just like with rice, you should hear hissing while it’s cooking and it will get quiet when it’s done. Stir in the additional 1 tablespoon of butter.

For the potatoes: Place the potatoes in a large saucepan, add cold water to about an inch above the potatoes and sprinkle with salt. Bring to a boil, reduce to a simmer and cook for about 10-12 minutes until the potatoes are fork tender. Drain and rinse under cold water (to stop the cooking process). Cut the potatoes in quarters.  

For the green beans: Place the green beans in a large saucepan, add cold water to about an inch above the green beans and sprinkle with salt. Bring to a boil, reduce to a simmer and cook for about 12-14 minutes until the green beans are fork tender. Drain and rinse under cold water (to stop the cooking process). Halve the beans, if they’re too long.

In a large salad bowl, combine the cooked kasha, potatoes and green beans (all at room temperature), the cherry tomatoes and cornichons. Drizzle 1 tablespoon of olive oil, 2 tablespoons of grainy mustard and salt and pepper to taste. Mix, and serve with some micro-greens on top.

If you try this Kasha Green Bean Potato Salad recipe let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.

Bon Appétit!

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