Nicoise Potato Salad
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
15 mins
-
Total Time
35 mins
-
Servings
8
-
Calories
295 kcal
-
Course
Side Dish
-
Cuisine
Mediterranean, French
Nicoise Potato Salad
Description
Nicoise Potato Salad blends boiled red potatoes, green beans blanched to retain color and crunch, kalamata olives, capers, sliced red onions, hard-boiled eggs, and chopped parsley and tarragon. The signature vinaigrette is prepared by shaking olive oil, lemon juice, shallots, Dijon and whole grain mustards, salt, and pepper in a jar to emulsify. Potatoes are cooked until tender, cut while warm, and drizzled with dressing to absorb flavor. Green beans are cooked briefly and chilled to maintain crispness before combining with the rest of the ingredients.
The salad’s texture ranges from soft potatoes and eggs to crisp beans and fresh herbs, creating a satisfying contrast. The dressing enhances these elements with a mix of acidity, pungency, and a mild kick from the mustards.
This potato salad pairs well with grilled meats, fish, or as part of a picnic spread. It can be served chilled or at room temperature to enjoy the full range of flavors.
Ingredients
- 2 pounds red potato or white potatoes, petite
- 5 ounces green beans , trimmed and cut into 1-inch pieces
- 1 cup kalamata olives pitted
- 1 cup red onion , thinly sliced
- ⅓ cup capers , (about 4 ounces), drained
- 4 egg quartered, hard-boiled
- ½ cup flat-leaf parsley roughly chopped, Italian
- ½ cup tarragon roughly chopped, fresh
For the Vinaigrette Dressing
- ½ cup extra-virgin olive oil
- ⅓ cup lemon juice fresh
- 2 tablespoons shallot , minced
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
Instructions
- First, make the vinaigrette by adding all of the ingredients to a jar fitted with a lid, close tightly, shake well, and set aside.
- Add the potatoes to a medium pot and fill with enough water to cover the potatoes by 1 inch, then bring to a boil. Add 1-2 teaspoons of kosher salt, reduce to a rolling simmer, and cook until tender or when the potatoes can be pierced with a fork or skewer, about 15 minutes.
- While the potatoes are cooking, bring a large pot of water to a boil, season with kosher salt, and add the green beans. Simmer for 1 minute or until the green beans turn bright green. Drain the water, rinse the green beans, and add to a large mixing bowl to cool.
- When potatoes are finished cooking, use a spider or strainer to transfer them from the pot to a large bowl. As soon as the potatoes are cool enough to handle, cut them into bite-sized chunks (in half or quartered, depending on how big they are). Place the potatoes back in the bowl and while still warm, drizzle with 3-4 tablespoons of the vinaigrette dressing, then set aside to cool.
- Add the green beans, then add the kalamata olives, red onion, and capers. Toss with the vinaigrette dressing, tarragon, and parsley. Taste for seasoning and add more salt and pepper to taste. Stir in the diced hard-boiled egg or cut into quarters and nestle in the salad. To serve, top with more parsley if desired. This can be served warm, at room temperature, or chilled. Keeps in the refrigerator for 3-4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 26g | 9% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 93mg | 31% |
| Sodium | 855mg | 36% |
| Potassium | 769mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 791IU | 16% |
| Vitamin C | 24mg | 27% |
| Calcium | 93mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
