5 from 60 votes
Nicoise Potato Salad
This Nicoise Potato Salad features tender red potatoes combined with crisp green beans, kalamata olives, capers, red onions, and fresh herbs like parsley and tarragon. Hard-boiled egg quarters add protein and heartiness. The salad is dressed with a bright, tangy vinaigrette made from lemon juice, olive oil, shallots, and Dijon mustards. The mixture offers a balance of creamy potatoes and fresh, sharp flavors with briny accents.
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings:
8
Calories:
295 kcal
Course:
Side Dish
Cuisine:
Mediterranean, French
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 295
% 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.