Mar 31, 2021

French Potato Salad with Green Beans

Prep Time: 10 mins
Cook Time: 25 mins
This herby French potato salad with green beans is tossed in a simple lemon and garlic vinaigrette over a bed of arugula topped with poached eggs.

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This herby French potato salad with green beans is tossed in a simple lemon and garlic vinaigrette over a bed of arugula topped with poached eggs.

While many potato salads are tossed in a mayonnaise-based mixture, these potatoes are boiled until just tender and served simply with a light dressing and lots of flavorful herbs. It is creamy thanks to the emulsified dressing and rich egg yolks from the poached eggs. 

Serve this refreshing 30-minute recipe alongside your favorite seared fish or meat or on it’s own. The combination of the eggs and potatoes make it a heartier salad.

The green bean and potato portion of the salad can be made ahead of time and tossed with the dressing up to a day ahead of time. Add the arugula and remaining vinegar just before serving and top with poached eggs. 

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 vinegar to your water. Vinegar will help keep the whites together, 
  • 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). 


French Potato Salad with Green Beans

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Prep Time 10 mins
Cook Time 25 mins
Serves 4


  • ¼ cup extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • ½ teaspoon dijon mustard
  • 2 cloves garlic, minced
  • Kosher salt, as needed
  • 4 ounces green beans, ends trimmed
  • 1 pound small Yukon Gold potatoes
  • 2 tablespoons white vinegar
  • 4 large eggs
  • 1 medium shallot, diced
  • ¼ cup chopped chives
  • ¼ cup chopped fresh dill
  • ½ cup chopped flat-leaf parsley
  • 1 small watermelon radish, thinly sliced
  • 3 ounces wild arugula


  • In a small bowl whisk together the olive oil, lemon juice, dijon and garlic until combined. Season to taste with salt and set aside.
  • 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.
  • 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.
  • 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.
  • In a medium bowl toss the potatoes and green beans with half the dressing. Add the shallots, chives, dill, parsley and continue to toss.
  • Add the radish, arugula and the remaining vinaigrette then toss and divide among serving plates. Top with a poached egg and serve.




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