Potato and French Bean Salad

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The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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Don’t attempt to make this potato salad unless you have a dense, waxy-fleshed potato such as Wilja, Cultra, Pink Fir Apple or Jersey Royals. A floury potato that collapses when sliced is a waste of time for salads. It is important to mix the dressing with the potatoes while they are still warm. A basic vinaigrette can hardly be bettered, made with oil and vinegar to a proportion of 3 to 1. Potatoes will absorb dressing so be generous with it. Fresh herbs can be added as they are available.


  • 1 lb (450 g) potatoes
  • 1 lb (450 g) French beans
  • 1–2 cloves garlic
  • Sea salt and freshly ground black pepper
  • 2 tablespoons Dijon mustard
  • 3 tablespoons wine vinegar
  • 9 tablespoons olive oil
  • 4 oz (110 g) black olives
  • Fresh herbs


Clean and steam the potatoes. Peel while still hot. Steam the beans until just tender.

Prepare the dressing by crushing the garlic with the salt and pepper, then add the mustard, vinegar and lastly the oil.

Slice the potatoes and add with the beans to the dressing.

Add the olives and freshly cut herbs.

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