French Potato Salad with Green Beans

French potato salad with green beans is a bright and satisfying take on classic potato salad, tossing tender Yukon gold potatoes and blanched green beans in a lemon-garlic vinaigrette, then topping with herbs, watermelon radish, arugula, and a perfectly poached egg for richness. Unlike mayonnaise-based salads, this version relies on emulsified vinaigrette and runny egg yolks to create a creamy, flavorful finish that’s refreshing yet hearty enough for a light main course or elegant side. If you love this refreshing herb salad, be sure to try this creamy cucumber salad or my German potato salad with bacon next.

	Why You’ll Love This Recipe
	Herb-bright & fresh – lemon, chives, dill, and parsley elevate a classic salad.
Creamy without mayo – vinaigrette plus poached eggs give richness naturally.
Versatile – great as a side or a light lunch on its own.

Key Ingredients in This Recipe

Eggs – The eggs are poached in this recipe so the gooey yolks become part of the dressing. Soft boiled eggs also work well for this dish.
Potatoes – I use Yukon gold potatoes for this recipe. They are a versatile potato, in between a starchy russet potato and a waxy potato like red potatoes. Look for potatoes on the smaller end.
Green beans – Trimmed green beans are blanched to retain their bright color. The method of boiling them then shocking them with an ice bath keeps them not only vibrant but also tender.

A full ingredient list with exact amounts can be found in the recipe card below.

Pro Tip

Shock green beans in an ice bath immediately after blanching to preserve vibrant color and crisp-tender texture.

Tips for the Best Poached Eggs

Make sure you set your timer! This is one where you don’t want to estimate the time. Poaching the eggs for 3 minutes will leave you with a runny yolk.
Create a swirling vortex in the pan. This will fold the egg whites in on themselves and keep them in a small area rather than spreading them out. This method works best when you’re cooking one egg at a time.
Add white vinegar to your water. Vinegar will help keep the whites together when they are added to the pot.
To poach the eggs you want to make sure the water is simmering, not boiling. The turbulence will cause the egg whites to spread.
Crack your eggs into ramekins first. This makes it easier to pour the egg in the water in a swift motion (without breaking any yolks).

Swaps and Substitutions

Potatoes: Red potatoes or fingerlings can be used in place of Yukon golds for similar texture and flavor.
Green beans: Haricots verts work beautifully if you prefer a more tender bean.
Poached eggs: Soft-boiled eggs can be substituted for easier prep if you’re not comfortable with poaching.
Arugula: Substitute baby spinach or mixed greens if arugula’s pepperiness isn’t your favorite.
Vinaigrette: Swap lemon juice with white wine vinegar for a slightly milder acidity.

How to Make French Potato Salad with Green Beans (Step-by-Step)

Italian vinaigrette. — **Step 1: Make the dressing.**
In a small bowl whisk together the olive oil, lemon juice, dijon and garlic until combined. Season to taste with salt and set aside.

blanched green beans in ice bath. — **Step 2: Blanch the green beans.**
Bring a medium pot of salted water to a boil over high heat. Add the green beans and potatoes to the boiling water. Cook the green beans until bright green and tender, about 2 minutes. Remove with tongs to a bowl of ice water until chilled then drain and set aside.

small boiled potatoes. — **Step 3: Boil the potatoes.**
Continue to boil the potatoes until tender, about 15 minutes. Use a slotted spoon to remove the potatoes to a strainer and return the pot to heat. Add the vinegar and bring the water to a bare simmer.

poached egg in water with slotted spoon. — **Step 4: Poach the eggs.**
Create a clockwise swirling motion with a ladle to create a whirlpool then carefully crack each egg individually into the pot, being careful to space them out. Cook until the whites are just set and the yolk is runny, about 3 minutes. Use a slotted spoon to remove the eggs and set them aside on a plate.

Ingredients of French Potato Salad with Green Beans. — **Step 5: Toss the components.**
In a medium bowl toss the potatoes and green beans with half the dressing. Add the shallots, chives, dill, parsley and continue to toss.

How to Serve French Potato Salad with Green Beans

Warm or room temp: Serve tiled warm or at room temperature for best flavor.
With protein: Pair with grilled fish or roasted chicken for a complete meal.
Family-style: Toss in a large bowl and let guests help themselves.
With crusty bread: Add slices of toasted baguette to scoop up dressing and egg yolk.

How to Store French Potato Salad with Green Beans

Refrigerate: Store in an airtight container for up to 2 days.
Keep toppings separate: Hold off on adding arugula and poached eggs until serving to prevent sogginess.
Refresh before serving: Add a squeeze of fresh lemon or a drizzle of olive oil before plating.

FAQ – Frequently Asked Questions

Can French potato salad with green beans be made ahead of time?

Yes! You can prepare the potatoes, green beans, and dressing in advance and toss together just before serving; add poached eggs right before serving.

What potatoes work best in French potato salad with green beans?

Yukon gold potatoes are ideal due to their creamy texture, but red potatoes or fingerlings are great alternatives.

How do I get poached eggs perfect for French potato salad with green beans?

Simmer water (not boiling), add a splash of vinegar, swirl to create a vortex, and crack eggs in gently; cook about 3 minutes for runny yolks.

Can I make French potato salad with green beans vegan?

Yes, simply omit the poached eggs and serve with extra vinaigrette for a vegan and dairy-free option.

Is this French potato salad with green beans gluten-free?

Yes! All ingredients are naturally gluten-free.

Other Recipes to Try

If you enjoyed this French potato salad recipe, give these a try and follow me Instagram:

Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!

Why You’ll Love This Recipe