French Potato Salad with Green Beans & Cherry Tomatoes

Makes 6 servings Camelia

Camelia potatoes’ creamy texture and beautiful yellow color make them the perfect variety to feature in a French potato salad with a tangy vinaigrette versus a mayonnaise-based dressing. Serve this salad with rotisserie or oven-roasted chicken for an easy, approachable meal.


For the Vinaigrette:

  • 3 tablespoons champagne vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey or brown sugar (optional)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon minced shallots
  • ½ cup extra virgin olive oil
  • Salt and freshly ground pepper to taste

For the Salad:

  • 2 pounds Camelia potatoes, cut into cubes
  • 8 ounces fresh green beans, steamed until crisp tender
  • 8 ounces cherry or grape tomatoes, halved
  • ¼ cup drained capers
  • 3 tablespoons chopped fresh dill
  • 3 tablespoons chopped fresh parsley
  • Salt and freshly ground pepper to taste
  1. Make the vinaigrette by combining all ingredients in a large mixing bowl. Whisk until well blended and set aside.
  2. Bring a large pot of salted water to a boil, add potatoes, and cook until knife tender. Drain and cover with a kitchen towel to steam for 10 minutes.
  3. Transfer the warm potatoes to the mixing bowl with the vinaigrette and toss gently to coat the potatoes. Add the steamed green beans, cherry tomatoes, capers, and fresh herbs. Toss gently again to combine. Season with additional salt and pepper to taste and serve warm or at room temperature