Nicoise Potato Salad

Every time I make Nicoise Potato Salad, I’m transported back to sunny picnics in the park. I can remember the first time I savored this vibrant dish; it was a warm spring afternoon surrounded by friends and laughter. The bright colors of the fresh ingredients just seemed to sing with life, and the delectable flavors made it a hit at every gathering. Whether it’s for a casual lunch or a festive dinner, this salad brings joy to any table. The combination of tender potatoes, crisp green beans, and briny olives creates a delightful contrast of textures and tastes. Plus, it’s a fantastic way to showcase seasonal produce!

What I love most about Nicoise Potato Salad is its versatility. You can serve it warm, at room temperature, or even chilled. It’s the kind of dish that can be made ahead of time, which is always a plus for busy days. As the flavors meld together over time, it just gets better! I can’t help but think of how perfect this salad is for brunches, barbecues, or even as a hearty side at dinner. Trust me, once you try it, you’ll find yourself craving the freshness and brightness of this gorgeous salad again and again.

Everything You Need for Nicoise Potato Salad

Every ingredient in this Nicoise Potato Salad plays a vital role in creating a harmonious and delicious dish. The key players, like the tender potatoes and crisp green beans, come together beautifully for a delightful texture. The balance of flavors from the olives and capers adds a salty contrast, while the herbs bring a fresh aroma. Together, these ingredients create a salad that is as satisfying as it is wholesome.

• 2 pounds petite red or white potatoes
• 5 ounces green beans, trimmed and cut into 1-inch pieces
• 1 cup pitted kalamata olives
• 1 cup red onion, thinly sliced
• 1/2 cup capers, drained
• 4 hard-boiled eggs, quartered
• 1/2 cup Italian flat leaf parsley, roughly chopped
• 1/2 cup fresh tarragon, roughly chopped
• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 2 tablespoons shallot, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

Making This Nicoise Potato Salad

Making Nicoise Potato Salad is a delightful process that brings the kitchen to life. With just a few steps, you’ll have a dish that’s bursting with color and flavor. Let’s dive into the easy steps for crafting this delicious salad.

1. Start by preparing the vinaigrette. In a jar fitted with a lid, combine olive oil, lemon juice, shallots, Dijon mustard, and whole grain mustard. Close the jar tightly and shake well. This not only mixes the ingredients but also enhances the flavors. Once done, set it aside for later.

2. Next, boil some water in a medium pot and add the potatoes. You’ll want to cover them with about an inch of water. Bring it to a boil, then add 1-2 teaspoons of kosher salt. Reduce the heat to a rolling simmer and cook the potatoes until they’re tender, which should take around 15 minutes. You can check by piercing them with a fork or skewer. They should be soft but not mushy.

3. While the potatoes are cooking, prepare another pot of water for the green beans. Bring it to a boil, seasoned with kosher salt. Add the green beans and let them simmer for about a minute, just until they turn bright green. Drain and rinse them under cold water to stop the cooking process. This helps maintain that beautiful color and crunch.

4. Once the potatoes are cooked, use a spider or strainer to transfer them to a large mixing bowl. Allow them to cool slightly before cutting them into bite-sized pieces. Depending on their size, you can cut them in half or quarters. Remember that while they’re still warm, it’s the perfect time to drizzle on some of the vinaigrette dressing, around 3-4 tablespoons, to enhance their flavor. Set the potatoes aside to cool completely.

5. Now, it’s time to bring everything together. In the same large mixing bowl with the cooled potatoes, add the green beans, kalamata olives, red onion, and capers. Pour the remaining vinaigrette over the top and gently toss everything to combine. You want to be gentle to keep the potatoes intact.

6. Next, season the salad to taste. Don’t forget to sprinkle in some additional kosher salt and freshly ground black pepper if needed. This is your chance to adjust the flavors to your liking!

7. Lastly, add the hard-boiled eggs. You can either dice them or cut them into quarters and nestle them on top of the salad. For a finishing touch, feel free to add more parsley on top if desired.

8. This salad can be served in a variety of ways. You can enjoy it warm, at room temperature, or even chilled. It’s perfect for a gathering, or you can keep it in the refrigerator for 3-4 days. The flavor only gets better as it sits!

Substitutions and Tips

There are a few things to keep in mind when making Nicoise Potato Salad to ensure it turns out perfectly. Here are some tips to enhance your cooking experience:

• Storage: To store leftovers, place in an airtight container in the refrigerator. It should last about 3 to 4 days.
• Freezing: Freezing this salad isn’t recommended due to the texture changes in the vegetables.
• Serving Temperature: This salad is delicious served warm, at room temperature, or chilled. Experiment to find your favorite way to enjoy it!
• Flavor Variations: Don’t hesitate to add other ingredients like cherry tomatoes or even avocado for a twist on the classic recipe.
• Pairing: This salad pairs wonderfully with grilled fish or chicken, making it a great side for a summer barbecue.

Serve This Nicoise Potato Salad With

When it comes to serving Nicoise Potato Salad, the possibilities are endless! Here are some ideas to elevate your dining experience:

• Grilled Chicken: This salad complements grilled chicken beautifully, adding a fresh and vibrant contrast.
• Seafood Dishes: It’s also fantastic with grilled fish, such as salmon or tuna, which harmonizes perfectly with the salad’s flavors.
• Picnics: Pack it for picnics or outdoor gatherings. It travels well and stays tasty, making it a perfect dish to share.
• Brunches: Serve it at brunch alongside a variety of pastries and fresh bread for a lovely spread.
• Storage Tips: If you want to prepare in advance, store the vinaigrette separately to prevent the salad from getting soggy.
• Seasonal Pairing: In spring, serve with fresh herbs and asparagus to enhance the seasonal vibe of the dish.

FAQ

Conclusion

In summary, Nicoise Potato Salad is a delightful blend of fresh ingredients and vibrant flavors that truly shines in every season. It’s a fantastic dish to serve at picnics, brunches, or casual dinners, offering something for everyone. I encourage you to give it a try; once you experience the medley of tastes and textures, this salad will surely become a staple in your kitchen!

Nicoise Potato Salad

The ultimate vibrant dish, Nicoise Potato Salad combines rich flavors and fresh ingredients for a satisfying meal. Packed with tender potatoes, crisp green beans, and zesty olives, it’s perfect for any occasion. Try it tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Course: Side Dishes

Cuisine: French

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds petite red or white potatoes
• 5 ounces green beans trimmed and cut into 1-inch pieces
• 1 cup pitted kalamata olives
• 1 cup red onion thinly sliced
• 1/2 cup capers (about 4 ounces), drained
• 4 hard-boiled eggs quartered
• 1/2 cup Italian flat leaf parsley roughly chopped
• 1/2 cup fresh tarragon roughly chopped
• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 2 tablespoons shallot minced
• 1 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

Equipment

• Large Pot
• Saucepan
• Wooden Spoon
• Cutting Board
• Chef's Knife
• Mixing Bowl

Method

 

1. First, make the vinaigrette by adding all of the ingredients to a jar fitted with a lid, close tightly, shake well, and set aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Notes

• Storage: To store leftovers, place in an airtight container in the refrigerator. It should last about 3 to 4 days.
• Freezing: Freezing this salad isn’t recommended due to the texture changes in the vegetables.
• Serving Temperature: This salad is delicious served warm, at room temperature, or chilled. Experiment to find your favorite way to enjoy it!
• Flavor Variations: Don’t hesitate to add other ingredients like cherry tomatoes or even avocado for a twist on the classic recipe.
• Pairing: This salad pairs wonderfully with grilled fish or chicken, making it a great side for a summer barbecue.

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Meet Adele Mercer

Every meal deserves a spectacular finish, whether it is a savory main or a sweet treat. I enjoy the entire creative cycle, from kneading dough to editing the final photos. I developed this recipe to be approachable for home cooks while ensuring it delivers the high-quality results you expect.