I love green beans, especially the long, thin, French haricot vert. They are tenderer and have a more complex, sweeter flavor than American green beans. And luckily, they are back in season. So here’s an incredibly simple, yet crowd-pleasing recipe to try for your next summer dinner, or as a quick, light, vegan supper. BONUS: GLUTEN FREE!

French-Style Green Bean & Potato Salad

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Salad
  • 18-24 assorted colored fingerling potatoes — sliced in half lengthwise 
(I use a combination of purple peruvian, new red, and yukon gold)
  • 2-3 handfuls fresh haricot vert (French green beans), trimmed at the ends
  • Dressing
  • 2 rounded tsp stone-ground Dijon mustard
  • 2 tsp red wine vinegar (or white balsamic vinegar, if you have it)
  • 2 tsp dry white wine (then serve the rest of the bottle with dinner!)
  • 1 tsp dried thyme or 1 TBSP fresh thyme
  • 1/2 tsp Old Bay Seasoning
  • 1/2 tsp sweet paprika
  • 1 tsp honey (or agave syrup to make vegan)
  • salt and freshly-cracked black pepper, to taste
  1. Instructions
  2. Bring a large pot of water to a boil and add the potatoes and salt the water liberally (about a half-palm full). Boil potatoes until almost fork-tender, then add the green beans and blanch them for about 5 minutes.
  3. Drain the potatoes and beans into a colander and let cool.
  4. Whisk dressing ingredients together while drizzling in olive oil until dressing is well emulsified
  5. Combine potatoes, green beans, and dressing into a serving bowl and toss to serve.