Green Bean & Potato Salad with French Vinaigrette Green Bean & Potato Salad with French Vinaigrette

Photography: Maya Visnyei | Food styling: Michael Elliott/ | Prop styling: Geary House

  • Total time 30 minutes
  • Portion size 4 servings


French Vinagrette:


French Vinaigrette In small bowl, stir together vinegar, shallot, mustard, salt,
pepper and sugar; stir in oil. Set aside.

In pot, cover potatoes with salted cold water; bring to boil. Cook until fork-tender, 12 to 15 minutes. With slotted spoon, transfer to plate; when cool enough to handle, quarter. Add haricots verts to boiling water; cook until tender-crisp, about 2 minutes; drain. Chill in bowl of ice water; drain and pat dry.

In bowl, toss together potatoes, haricots verts, frisée, radicchio, beans, prosciutto, blue cheese and walnuts. Drizzle with half of the French Vinaigrette; toss to coat. Serve with more vinaigrette on the side, if desired.

Did You Know? Haricots verts is French for “green string beans." They're slightly thinner than regular green beans.

Nutritional facts PER SERVING: about

  • Fibre 6 g
  • Sodium 929 mg
  • Sugars 3 g
  • Protein 13 g
  • Calories 304
  • Total fat 18 g
  • Potassium 616 mg
  • Cholesterol 22 mg
  • Saturated fat 4 g
  • Total carbohydrate 26 g


  • Iron 19
  • Folate 35
  • Calcium 11
  • Vitamin A 25
  • Vitamin C 28
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Lunch & Dinner

Green Bean & Potato Salad with French Vinaigrette