A delicious and simple potato salad full of French flavors from dill, Dijon, castelvetrano olives, and green beans. Featuring a vinaigrette—not mayo!—this salad is a healthy take on potato salad while still being bold in flavor.
- 1 pound baby gold and red potatoes
- 8 ounces green beans, halved and quartered
- ½ cup castelvetrano olives, halved
- 1 tablespoon chopped fresh dill
- 1 tablespoons chopped chives
- ½ cup classic vinaigrette
- Salt and black pepper to taste
Add potatoes to a large sauté pan and cover with 2 inches of cold water. Place pan over medium-high heat and bring to a boil; season with 1 teaspoon salt, reduce heat to medium and simmer until potatoes are fork-tender, about 20 minutes. Drain potatoes and set aside to cool slightly; halve potatoes and transfer to a large bowl.
Prepare an ice water bath.
Bring 2 inches of water to a boil in now-empty sauté pan; season with salt then add green beans and cook until crisp-tender, about 3 minutes. Using a spider or slotted spoon, transfer green beans to ice water bath and cool completely.
Add green beans, olives, dill and chives to bowl with potatoes; drizzle with vinaigrette and toss to combine. Season salad with salt and pepper to taste.
This salad can be made up to 2 days ahead of time.
Make this vegan: use maple syrup in the vinaigrette instead of honey.
- Serving Size: 3/4 cup
- Calories: 123
- Sugar: 2g
- Sodium: 275mg
- Fat: 7g
- Saturated Fat: 0.5g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: french potato salad, healthy potato salad, dill potato salad, french dill potato salad, healthy dill potato salad