Vinaigrette Warm Potato Salad with Green Beans

Name: Vinaigrette Warm Potato Salad with Green Beans
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 1½ lbs (680 g) waxy potatoes (such as Yukon Gold or red-skinned), unpeeled, cut into ¾-inch (2 cm) cubes; 8 oz (225 g) fresh green beans, trimmed and cut into 1½-inch (4 cm) pieces; 3 large (150 g) shallots, thinly sliced; 2 tbsp (30 ml) extra-virgin olive oil; 1½ tbsp (23 g) Dijon mustard; 3 tbsp (45 ml) red wine vinegar; 1 tbsp (10 g) minced shallot, minced; ⅓ cup (80 ml) extra-virgin olive oil; to taste sea salt; to taste freshly ground black pepper; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

A classic French warm potato salad dressed in a tangy Dijon vinaigrette while the potatoes are still hot, allowing them to absorb all the flavors. Fresh green beans and crispy shallots add texture and brightness to this elegant side dish that tastes wonderful warm or at room temperature.

Prep: 15 min
Cook: 25 min
Wait: 5 min
Total: 45 min
Makes: 4 servings

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Steps

Before you start

Bring a large pot of salted water to a boil before you start
Have all vinaigrette ingredients measured and ready
Trim green beans and slice shallots before cooking begins

1
Crisp the shallots
- Heat 2 tbsp (30 ml) extra-virgin olive oil in a small skillet over medium heat.
- Add the thinly sliced shallots and cook, stirring occasionally, for 5–7 minutes until golden and crispy at the edges, with some darker, caramelized pieces.
- Transfer to a paper towel to drain and cool.
- Set aside.
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Ready when: Shallots are golden and crispy with some caramelized edges
Tip: Watch carefully so they don't burn; they'll continue to crisp slightly as they cool.
2
Boil potatoes and beans
- Add the cubed potatoes to the boiling salted water and cook for 10 minutes.
- Add the green bean pieces and continue cooking for another 8–10 minutes, until the potatoes are just tender when pierced with a fork and the beans are bright green and crisp-tender.
- Do not overcook or the potatoes will fall apart.
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Ready when: Potatoes yield easily to a fork; beans are bright green and tender-crisp
Tip: Use waxy potatoes such as Yukon Gold or red-skinned varieties; they hold their shape better than floury potatoes.
3
Make the vinaigrette
- While the vegetables cook, whisk together the Dijon mustard, red wine vinegar, and minced shallot in a small bowl.
- Let sit for 1 minute to allow flavors to meld, then slowly whisk in the ⅓ cup (80 ml) olive oil until emulsified.
- Season to taste with sea salt and freshly ground black pepper.
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Ready when: Vinaigrette is emulsified and creamy-looking
Tip: Whisk the vinegar and mustard together first; this helps the vinaigrette emulsify better when you add the oil.
4
Drain and combine
- Drain the potatoes and green beans in a colander and transfer immediately to a large mixing bowl.
- While the vegetables are still hot, pour the vinaigrette over them and toss gently but thoroughly to coat every piece.
- The warm potatoes will absorb the dressing quickly.
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Ready when: All vegetables are evenly coated in vinaigrette
Tip: Dress the salad while hot so the potatoes absorb the flavors; this is what makes this salad so delicious.
5
Rest and finish
- Let the salad rest at room temperature for 5 minutes, stirring gently once or twice.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Fold in the crispy shallots and fresh parsley if using, reserving a small amount of shallots for garnish.
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Ready when: Salad has cooled to warm or room temperature
Tip: Add crispy shallots and parsley just before serving to preserve their bright color and crispy texture.

Good to know

Tips

Dress the potatoes while hot: this is the key to a flavorful salad. The warm potatoes absorb the vinaigrette and flavors develop as it cools.
Do not refrigerate immediately; the salad tastes best warm or at room temperature. Chilling dulls the flavors and changes the texture.
For a heartier version, add crumbled hard-boiled eggs, crispy bacon, or anchovy fillets mixed into the vinaigrette.
This salad is forgiving: you can add diced celery, red onion, or radishes for extra crunch, or stir in white beans or capers for depth.

Make ahead

Prepare the vinaigrette up to 4 hours ahead; store covered at room temperature. The crispy shallots are best made no more than 2 hours before serving to maintain crispness. The finished salad is best served warm or within 2 hours of assembly, though it keeps well for up to 1 day.

Storage & reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Store crispy shallots separately in an airtight container to maintain crispness. Bring to room temperature or gently reheat in a low oven (300°F / 150°C) for 10 minutes before serving, then top with fresh crispy shallots. The salad tastes less vibrant after a day as the potatoes continue to absorb dressing.

Substitutions

red wine vinegar → white wine vinegar or champagne vinegar. Use the same amount; white vinegar will be slightly milder and more delicate.
fresh green beans → haricots verts (thin French green beans). Reduce cooking time by 1–2 minutes; they are more tender and cook faster than standard green beans.
extra-virgin olive oil → neutral oil (vegetable, canola, or light olive oil). Use if you prefer a milder oil flavor and less fruity taste in the vinaigrette.
fresh flat-leaf parsley → fresh tarragon or chervil. Use about ½ the amount; these herbs are more delicate and aromatic. Skip if unavailable.