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French Green Bean and Potato Salad

This potato salad is easy and healthy and guaranteed to be a hit at this long weekend’s BBQ. I know this weekend marks the end of summer but this is such an amazing time for farm-fresh produce, especially in Southern Ontario where our farms produce the most amazing veggies all year!

Serves 6

680 g (1½ lb) mini potatoes (rinsed, skin on)

453 g (1lb) green beans, cut in half across the middle

¼ Cup extra virgin olive oil

2 tbsp cider vinegar

1 tbsp grainy Dijon mustard

1 large shallot, diced

5-6 Sprigs fresh thyme, leaves only

Salt, to taste

Pepper, to taste

Place the potatoes in a pot with a tight-fitting lid and cover the potatoes with water.

Bring the pot to a boil and then drop the heat to medium-low, cover the pot with the lid and simmer until the potatoes are cooked (about 20 minutes); add the green beans to the water when there’s 5 minutes left on the timer (add them in sooner if you prefer the beans softer).

Meanwhile, combine the olive oil, vinegar, mustard, shallots and thyme; season with salt and pepper.

Drain the potatoes and beans and add them to the vinaigrette (still hot), mix well and then taste and adjust seasoning.


  1. Serve warm or at room temperature.
  2. Feel free to use whatever potatoes and vinegar you have on hand.
  3. Use a ½ tsp dried thyme in place of the fresh if that’s what you have.

Warm Green Bean and Potato Salad