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  • Writer's pictureChloë's Kitchen

Green Bean & Potato Salad with Shallot Vinaigrette

This recipe is French inspired, so light, tangy and summery and perfect as a side dish to all your evening bbqs. It goes really well with grilled meats and fish. I would highly recommend this with a beautiful piece of salmon with lemon and fennel , a fresh crisp butter lettuce salad and a glass of Sauvignon Blanc. Divine!

You will need: 

1 lb Baby fingerling potatoes, halved and boiled until tender

1 packet of green string beans

1/4 cup olive oil 

3 tbsp white wine vinegar (you could also use white balsamic vinegar or champagne vinegar 

1 tsp Dijon mustard 

1/2 a shallot, finely diced

1 large clove garlic, crushed

Zest of one lemon 

2 tbsp capers 

2 tbsp fresh parsley, finely diced 

Maldon salt (to taste)

Black pepper (to taste)

In 2 large pots, boil and salt water. Boil your baby fingerling potatoes until tender. Usually 7-8 minutes. Also boil your green string beans for 5 minutes until tender in a separate pot. You can also do them together if you want to put the potatoes in first and then add the green beans.

Whilst they are boiling, get out a large bowl. Put in your crushed garlic clove, shallot and lemon zest. Add in your vinegar and the Dijon mustard. Then the salt and pepper. Next, slowly start to drizzle in your olive oil whilst whisking. Your dressing will emulsify and look silly and thicken. Add in your capers and fresh parsley. 

Drain your potatoes and green string beans and then toss in to the vinaigrette while they are still hot so they absorb the flavors and the liquid. 


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