Today I have a versatile recipe to share that works great as a casual meal at home and a beautiful side dish when entertaining. This French chickpea potato salad is a simple side dish that is a lighter version of the typical potato salad. The core of the dish is young potatoes and French green beans, topped with eggs to make the whole meal attractive. I added a sauce that I made before, which has Dijon mustard and gives it a unique flavor.
As with many of the dishes I make, this one is made with wire wrap. I’ve done my best to write down approximate ingredients and instructions below, but don’t be afraid to tweak yourself here and there to suit your personal taste!
French green bean potato salad
Serves about 4 as a meal or 6-8 as a side dish
Ingredient
- 1 pound (or more) young potatoes
- 1 pound (or more) of fresh French green beans
- 4 eggs (Use more if you want more filling and/or are using a wider serving bowl.)
- 1 onion, finely chopped
- ⅓ cup extra virgin olive oil
- ¼ cup white wine vinegar
- 1 pile of Dijon mustard soup
- Salt, to taste
- Pepper flavor
- Fresh dill, chopped, just eaten
Direction
- Green bean: To blanch the green beans, bring to a boil in a large pot of salted water. Add green beans and cook for 2-3 minutes until bright green. Place the chickpeas in a bowl of ice water for a few minutes until completely cooled. Remove from the ice bath and set them aside.
- Young potatoes: Put the young potatoes in a pot of salted water, bring to a boil, reduce heat and cook for about 10 minutes until the potatoes are soft. (You can cook the potatoes a little longer, depending on their size.) Remove the potatoes from the water and set aside.
- Egg: Boil eggs medium – the goal is that the eggs are slightly runny on the inside. (I pressure cook for about 4 minutes in Instant Pot.) Transfer the eggs to a bowl of ice water for a few minutes until completely cool. Peel the eggs and cut them in half lengthwise.
- Dressing: Place all the sauce ingredients (the shallots, extra virgin olive oil, white wine vinegar and Dijon mustard, plus salt and pepper to taste) in a jar and shake until combined well suited. If the mixture is too thick, I recommend adding a little more mustard.
- Combine the chickpeas and potatoes in a serving bowl, pour the sauce over, add the fresh dill and mix it all together.
- Sprinkle with a little more pepper if desired and arrange the sliced egg halves on top. (The eggs will be distributed naturally through the dish as you serve.)
- Interesting!
Kate is currently learning to play the ukulele, leaving her husband, children and dogs desperate. Follow her on Instagram at @witanddelight_.
