French Potato and Green Bean Salad

A little trick worth mentioning:
Instead of adding the olive oil to the vinegar, add the vinegar to the olive oil whisking all the while: it will emulsify better and won't separate as easily, if at all.

Great recipe for relatively quick meal. I don't boil eggs though, I steam them and they come out perfect every time. Bring a bit of water to a boil in a pot with the steaming basket in it. When the water is boiling add the eggs to the basket, cover the pot and set a timer for 12 minutes. When the timer goes off, put the eggs in a bowl of ice water until completely cooled. Instead of being dry, crumbly and pale yellow, the yolks are a beautiful dark orange with a soft, creamy texture.

Delicious! It satisfies the craving for Salade Nicoise with less work and a more appropriate amount to serve me and my husband. I added cherry tomatoes, which taste so good with the basil and look beautiful I also use anchovy paste, so convenient to keep on hand. Next time, I'll cook the potatoes differently. I prefer to cut them in chunks and steam with the skin on. I tried to cook them as directed, but I had lots of trouble slicing them, and we like the skins.

Delectable as a summer supper, especially with a few Kalamata olives added. Two work-reduction techniques: I left the skins on tiny potatoes, and then just cut them in half. As for the eggs, I brought them to a boil then turned off the stove and let them sit, lid on, for 15 minutes; then replaced the still-hot water with icy tap water for another 15 minutes. And I omitted the arugula, and did not miss it.

This fellow loves his sodium. You don't need to add salt when cooking potatoes, pasta or rice. And what is 'well salted'? People have varying ideas and maybe the recipe should be more precise. With the exception of some freshly ground pepper there is no need for the extra salt. The dressing has enough flavour and 'saltiness'. Great recipe
Forgive me I work in cardiac nutrition...

I used 1 3/4 lb beans to the 2 pounds of potato; makes it more of a vegetable salad than potato.

Because I had on hand, added 1/2 jar of artichoke hearts marinated in EVOO. Nice.

I used baby potatoes and haricot vert from Trader Joe's. Cooking the haricot vert any more than 2 min 30 secs will overcook them, even with an ice bath. I did not peel the potatoes and using the thyme and bay leaf are unnecessary--you won't taste the herbs. Instead of chives I added some pickled red onions which added a nice piquancy to the dish.

Its a really great salad, but def best the same day; it doesn't save very well.

Be careful when you substitute anchovy paste for real anchovies--paste is preserved with a lot of salt. Add to that the salted potatoes & green beans, capers, etc. and I found it way too salty to serve to health-conscious eaters. I cut that by adding a small amount of plain olive oil and white wine vinegar (in equal portions) and mixing that in. Added a 1/4 cup parsley to cut taste of salt. I doubled this recipe and was plenty for a crowd with other sides. (Great dish--just control salt!)

I used the same salted water to cook the potatoes, green beans and eggs. I started with the potatoes, added eggs timed to finish at the same time as the potatoes, and lastly the green beans. Only one pot and cut the time down considerably.

Great recipe! Made last night with potatoes, green beans and herbs from the farmers mkt. Especially like the vinaigrette, would use with other salads. Did not use/need arugula. Usually leave skin on the potatoes, however it was peeling off anyway so removed. To help with clean up, cooked the beans in the potato water while they were cooling. Cooked eggs similar to others here: added to cold water, brought to boil, turned off heat and simmered 8 minutes - perfect with no brown/green edges.

For years I've made my vinaigrette in a 1-cup Pyrex measuring cup, (red wine vinegar, Country Dijon, s&p, occasionally garlic and/or fresh thyme, light olive oil) whipping using a small DESSERT fork. The fat tines of the dessert fork seem to be the trick to this and it emulsifies the dressing like nobody's business - it rarely separates. I only make enough dressing for 1 salad as it is so easy to prepare fresh. I never use "left over" dressing.

Not sure that I would cook the potatoes for 30 minutes - might get a little mushy - I find 20 will usually do it and I include the eggs in the same pan - helps with clean up.

I've never understood the direction to "top AND tail" green beans. I get the top part but why the tail -- it perfectly edible.