This nicoise potato salad is a fresh twist on a classic dish that brings the flavors of summer right to your table. With tender potatoes, vibrant green beans, and tangy olives, it’s perfect for any occasion.
For Nicoise Potato Salad, this piece fills gaps in backstory, practical how-to tips, troubleshooting basics, dietary options, and serving ideas for confident home cooks.
I love that it addresses a common challenge: keeping a potato salad light and vibrant, avoiding those overly creamy versions. There’s nothing worse than a bland salad, and I’ve found some ways to avoid that pitfall.
What makes this recipe a win is how quickly it comes together, just 35 minutes from prep to serving. That’s ideal for busy weeknights or unexpected guests. Plus, you can feel good about serving a salad that is both filling and colorful!
If you’re in the mood for something comforting, check out my recipe for Stuffed Mushrooms.
Table of contents
Why You Will Love This Recipe
- Bright and Tangy Dressing , The vinaigrette, featuring fresh lemon juice and a mix of mustards, delivers a zesty flavor that elevates the salad, making each bite refreshing and light.
- Bold Flavor Boosts , Ingredients like kalamata olives and capers introduce a briny kick that complements the creaminess of hard-boiled eggs and luscious potatoes, creating a flavorful contrast.
- Crisp Textural Variety , With the addition of crunchy green beans and sliced red onion, this dish showcases a lovely mix of textures that keeps every bite exciting and satisfying.
- Make-Ahead Friendly , You can prepare the salad ahead of time and store it in the fridge, allowing the flavors to deepen while maintaining freshness, making it a great choice for busy days.
Nicoise Potato Salad Twist
- Prep Time: 20 minutes
- Cool Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: French
- Diet: Vegetarian
Description
A vegetarian Nicoise-style potato salad with Yukon gold potatoes, green beans, Kalamata olives, red onion, capers, hard-boiled eggs, and a lemony vinaigrette.
Ingredients
- 2 pounds (900 grams) Yukon gold potatoes, medium-sized
- 5 ounces (142 grams) green beans, trimmed and cut
- 1 cup (150 grams) pitted Kalamata olives
- 1 cup (160 grams) red onion, thinly sliced
- 1/3 cup (about 4 ounces or 113 grams) capers, drained
- 4 large hard-boiled eggs, quartered
- 1/2 cup (30 grams) Italian flat-leaf parsley, roughly chopped
- 1/2 cup (30 grams) fresh tarragon, roughly chopped
- 1/2 cup (120 milliliters) extra-virgin olive oil
- 1/3 cup (80 milliliters) fresh lemon juice
- 2 tablespoons (30 grams) shallot, minced
- 1 tablespoon (15 grams) Dijon mustard
- 1 tablespoon (15 grams) whole grain mustard
- 11/2 teaspoon (6 grams) kosher salt
- 11/2 teaspoon (6 grams) freshly ground black pepper
Instructions
- Step 1: Make the Vinaigrette: Start by whisking together olive oil, lemon juice, minced shallot, Dijon mustard, and whole grain mustard in a jar. Shake until emulsified to keep the dressing well-blended and enhance the salad’s flavor.
- Step 2: Boil the Potatoes: Place the Yukon gold potatoes in a pot of salted water and bring to a boil. Cook for about 12 minutes, monitoring closely to ensure they are tender but not mushy.
- Step 3: Blanch the Green Beans: When the potatoes are nearly done, add the cut green beans to the boiling water for 2 minutes. Immediately transfer the beans to an ice water bath to maintain their vibrant color and crispness.
- Step 4: Mix in Vegetables: After draining the potatoes, slice them while they are still warm. Combine them with the green beans, halved cherry tomatoes, and quartered hard-boiled eggs. The warmth of the potatoes helps them absorb the vinaigrette better.
- Step 5: Season to Taste: Sprinkle in salt and pepper, then toss everything gently to combine. Taste the mixture to ensure the seasoning enhances the fresh flavors without being overwhelming.
- Step 6: Add Fresh Herbs: Finish by folding in the chopped basil and parsley. These fresh herbs uplift the dish’s aroma, making it fragrant and visually appealing.
- Step 7: Chill and Serve: Allow the salad to chill for at least 30 minutes before serving. This step allows the flavors to meld and enhances the overall taste, ensuring a refreshing dish.
Notes
- Storage Tips: Store in an airtight container in the refrigerator for 2 to 3 days. If the salad seems dry after storage, drizzle a little extra vinaigrette before serving.
- Expert Tips: To avoid overcooking the potatoes, test for doneness by poking with a fork; they should be tender yet intact. For easy peeling, cool the hard-boiled eggs in ice water for at least 5 minutes.
- Reheating Instructions: This salad is best served chilled and does not require reheating.
- Serving Suggestions: Pair with crusty bread or grilled meats. This salad is perfect for picnics or barbecues, and a glass of chilled white wine complements it well.
- Recipe Variations: Substitute tarragon with dill or chives for a different flavor profile. For a vegan version, replace hard-boiled eggs with tofu or chickpeas for added protein.
- Ingredient Notes: Choose medium-sized Yukon gold potatoes for creaminess after boiling. Fresh green beans should be bright green and crisp. Select vibrant cherry tomatoes for sweetness and juiciness.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Yukon gold potatoes: Choose medium-sized ones for creaminess after boiling. Their buttery texture is what makes this salad feel indulgent and comforting.
- Green beans: Fresh is best! Go for bright green and crisp beans, which offer a nice crunch. They add a burst of color and freshness to the dish.
- Cherry tomatoes: Look for plump and vibrant ones. They bring sweetness and juiciness, balancing the savory flavors in the salad beautifully.
- Hard-boiled eggs: Use large eggs, let them cool completely before peeling to prevent the whites from sticking. They’re key for protein and creaminess in the salad.
- Olive oil: A good quality extra virgin olive oil gives depth of flavor to the dressing. It helps combine the ingredients while adding richness.
- Red wine vinegar: Opt for a nice, tangy one for a zesty kick! It brightens up the flavors and balances the creaminess of the potatoes and eggs.
- Black olives: Use Kalamata olives for their bold flavor. They add a salty, briny element that enhances the overall taste of the salad.
- Fresh herbs: Basil and parsley work well! They bring freshness and vibrant notes, making the dish more aromatic and visually appealing.
- Yukon gold potatoes: Choose medium-sized ones for creaminess after boiling. Their buttery texture is what makes this salad feel indulgent and comforting.
- Green beans: Fresh is best! Go for bright green and crisp beans, which offer a nice crunch. They add a burst of color and freshness to the dish.
- Cherry tomatoes: Look for plump and vibrant ones. They bring sweetness and juiciness, balancing the savory flavors in the salad beautifully.
- Hard-boiled eggs: Use large eggs, let them cool completely before peeling to prevent the whites from sticking. They’re key for protein and creaminess in the salad.
- Olive oil: A good quality extra virgin olive oil gives depth of flavor to the dressing. It helps combine the ingredients while adding richness.
- Red wine vinegar: Opt for a nice, tangy one for a zesty kick! It brightens up the flavors and balances the creaminess of the potatoes and eggs.
- Black olives: Use Kalamata olives for their bold flavor. They add a salty, briny element that enhances the overall taste of the salad.
- Fresh herbs: Basil and parsley work well! They bring freshness and vibrant notes, making the dish more aromatic and visually appealing.
Recipe Tips
- If potatoes start to break apart, remove them from boiling water after 10-12 minutes of cooking. Test for doneness by poking with a fork, should be tender but intact.
- If green beans become dull in color, submerge them in ice water immediately after blanching for a couple of minutes. This preserves their vibrant green appearance and crisp texture.
- For bland dressing, taste and adjust seasoning after combining all vinaigrette ingredients. Add an extra pinch of salt or a splash of lemon juice for extra brightness.
- If hard-boiled eggs are difficult to peel, try cooling them in ice water for at least 5 minutes. This helps separate the membrane from the eggshell for easier peeling.
- If your salad seems dry, drizzle a little extra vinaigrette after tossing everything together. Start with a tablespoon at a time to avoid overdressing the salad.
Serving Suggestions
Serve the Nicoise potato salad alongside grilled chicken or seared salmon for a satisfying meal. Pair with crusty gluten-free bread or a mixed green salad for a light complement.
Use the Nicoise potato salad as a filling for lettuce wraps or as a topping for open-faced sandwiches. Incorporate it into a savory quiche or as a side for vegetable skewers for added flavor.
Top with a drizzle of balsamic reduction or a dollop of aioli for extra zing. You can also sprinkle with additional herbs like dill or chives for freshness.
Recipe variations
- You can use fingerling potatoes instead of petite red or white potatoes for a slight variation in flavor and texture.
- Add one teaspoon of garlic powder and a pinch of smoked paprika to the vinaigrette to introduce additional layers of flavor.
- Either fresh basil or dill can be used in place of tarragon for a different herbal profile.
- If serving for a larger event, consider multiplying the recipe by three, allowing for 24 servings and plenty of leftovers.
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How to Store?
To keep your nicoise potato salad fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature for up to 2 hours. Avoid letting it sit out longer to maintain freshness.
Refrigeration: Place in an airtight container in the refrigerator for up to 3 days. Make sure to keep the lid tightly closed.
Freezing: Portion into a freezer-safe container, freeze for up to 2 months. Thaw overnight in the refrigerator before serving, if desired.
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