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
Scale
- 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