This warm main-course salad brings together tender potatoes, crisp haricots verts and soft-boiled eggs with a punchy mustard and tarragon dressing. Toss the dressing with the potatoes while they’re still warm so they soak up its fresh, herby flavor.
The ingredients are simple, but their balance makes this salad a meal: potatoes make it hearty, haricots verts keep their bite and eggs provide a creamy contrast. The combination is French-inspired, without aiming to imitate an existing regional classic. Tarragon and Dijon mustard give the dressing a distinctly French touch; parsley keeps it fresh and green.
Use waxy potatoes, such as Nicola or Charlotte. They stay firm enough to toss after cooking, while their warm, slightly moist surface soaks up the dressing. Cut larger potatoes into equal-sized pieces before adding them to the pan so they cook evenly. Drain them as soon as a knife slips in without resistance: cooking them too long makes them crumbly, and the salad can quickly turn into a purée-like mixture.
In the Netherlands, haricots verts are widely available from summer through early autumn. Choose thin beans that feel firm and blanch them briefly in plenty of boiling water. A few minutes is enough to keep them bright green and crisp-tender; drain them thoroughly afterward so the salad doesn’t become watery. Thicker green beans also work, but usually need a little longer.
The dressing is intentionally tangy and punchy enough to balance the potatoes. Dijon mustard helps bind the oil and vinegar, while finely chopped shallot adds a mild onion flavor. Toss the dressing with the potatoes while they’re still warm, but add the beans and herbs afterward. This keeps the beans firm and the herbs fragrant and fresh. No tarragon on hand? Use extra parsley with a little chives; the flavor will be less anise-like, but still fresh.
Cook the eggs for seven minutes for a soft yolk that’s just set, or a minute longer if you prefer it firmer. Serve the salad right away, while the potatoes are still warm and the yolk makes a lovely contrast with the mustard dressing. Add some crusty bread on the side if you like, to mop up the last of the dressing. This dish is meant to be served as a main course; you can have a small green salad alongside, but you don’t need it to make the meal complete.
Wash the potatoes and cut larger ones into pieces about 3 cm across. Put them in a pan, cover generously with cold water and add a generous pinch of salt. Bring to a boil and cook for 15–20 minutes, until tender; a knife should slide in easily.
Meanwhile, cook the eggs in gently boiling water for 7 minutes. Rinse them under cold water, peel carefully and cut them in half.
Cook the haricots verts in plenty of boiling water with a pinch of salt for 3–4 minutes, until crisp-tender. Drain and let them drain thoroughly.
In a large bowl, whisk the shallot, Dijon mustard, red wine vinegar, olive oil and water into a smooth dressing. Stir in the tarragon, parsley, salt and pepper.
Drain the potatoes and let them steam dry for a minute. While still warm, toss them with the dressing. Add the haricots verts and mix gently so the potatoes stay whole.
Divide the salad between two plates and arrange the halved eggs on top. Serve warm.
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