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Summer is officially here & I couldn’t be more excited! The season of spontaneous road trips, endless fresh local produce & the best outdoor gatherings. The nights become longer & everyone seems more relaxed than ever. Between attending & hosting parties all season long, I love preparing traditional barbecue side dishes with a little fancy twist. Make this upscale potato salad for your next party!
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It is not your traditional potato salad loaded with hard boiled eggs, celery & mayonnaise. It is a fresh & flavourful take on the classic dish featuring a dijon vinaigrette base. The haricots verts, also known as “French beans” add a refreshing crisp bite to the salad. A cross between a green bean salad & a potato salad. For those unfamiliar with French green beans, they are a thinner style bean with a more tender bite. However, if you are unable to find this variety a standard green bean will do the trick! Just be sure to cook them a little longer during the blanching process.
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What really sets this salad apart from the others is the additional step of the roasting the fingerling potatoes. It adds so much more flavour then a boiled potato & makes a big impact. The fingerling potatoes bring a nutty, earthy flavour with a firm texture & make for a beautiful presentation.
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So next time you are looking for a summer side dish to bring to an outdoor barbecue, change things up with this not so traditional green bean & potato salad! It might just be the most popular dish at the gathering. Happy summer!
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Warm French Green Bean & Fingerling Potato Salad
Ingredients:
2 pounds fingerling potatoes, halved lengthwise
1/4 cup + 1/3 cup extra virgin olive oil
salt & cracked black pepper, to taste
1/2 pound haricots verts, blanched *
2 shallots, thinly sliced
2 cloves of garlic, minced
1 tablespoon capers, roughly chopped
1 tablespoon dijon mustard
1/2 cup fresh dill, roughly chopped
1 teaspoon honey
1/4 cup apple cider vinegar
4 large soft boiled eggs, halved (optional)
Directions:
1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
2. Fill a large pot with cold water. Add potatoes & a generous pinch of salt. Bring water to a boil & cook for 8 minutes. Strain potatoes.
3. Transfer potatoes to prepared baking sheet. Toss with 1/4 cup of olive oil, salt & pepper. Roast for 20-25 minutes, or until the potatoes are crispy & golden at the edges.
4. As the potatoes roast prepare the dressing. In a small mixing bowl whisk together the shallots, garlic, capers, dijon, dill, honey, vinegar & remaining olive oil.
5. In a large serving bowl add the green beans, roasted potatoes, dressing & eggs (optional). Toss to coat & serve warm!
*NOTE: To blanch the green beans, bring a large pot of salted water to a boil. Add the beans & cook for 2 minutes. Drain immediately & shock in a bowl of ice water to stop the cooking process. Strain & set aside until ready to use. This will produce a vibrant green bean with a crisp bite.
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