Potatoes are the star of this mild and colourful, easy-to-make Nicoise potato salad—a enjoyable spin on a basic Nicoise salad that’s good for heat climate lunches, picnics, and extra.
I’ve a factor for potato salads. From no-mayo potato salads like German potato salad and this light and herby version to extra basic variations like the all-time most popular recipe on my website, child, I’ve a potato salad for each potato salad palate.
My latest potato salad creation is a spin on my classic Nicoise salad. It has all the similar flavors and a lot of the similar substances as my conventional Nicoise salad and my Nicoise pasta salad, however right here, potatoes are the star and I skip the tomatoes and tuna. As a result of it’s mild however filling and simply will get higher as the times go by, I eat it over spring greens for lunch all week lengthy. However naturally, it’s additionally a favourite facet salad recipe for child showers, bridal showers, al fresco lunches, and undoubtedly potlucks and picnics.
What’s in This Nicoise Potato Salad
Many of the elements of the basic Nicoise salad are current right here, however I skip the tomatoes, bell pepper, cucumber, and tuna, and add herbs as an alternative.
Right here’s what I put in my Nicoise potato salad:
- Lemony Dijon vinaigrette dressing
- Child potatoes — creamy, purple potatoes with tender skins that don’t should be peeled
- Inexperienced beans — blanched for one of the best coloration and texture
- Kalamata olives — these too add a pleasant briny chunk
- Crimson onion — I want purple over white or yellow on this recipe for coloration
- Capers — these pickled flower buds lend a briny pop to every chunk
- Onerous-boiled eggs
- Contemporary parsley
- Contemporary tarragon
Find out how to Make a Nicoise Potato Salad
Plus, did you know potatoes are good for you? I do know they’re not the primary veg that involves thoughts whenever you consider wholesome greens, however they do occur to be wealthy in fiber and antioxidants.
Comply with these simple suggestions for making one of the best Nicoise potato salad:
- Salt your potato water for extra flavorful potatoes. As is the case with cooking pasta, salted water provides taste because the potatoes cook dinner. To keep away from pitting your pot, wait so as to add the salt till the water boils.
- Blanch the inexperienced beans. A fast dunk for 30 seconds in boiling water takes away inexperienced bean’s uncooked taste however maintains a pleasant, agency texture.
- Multitask and save time. For the reason that potatoes take quarter-hour to cook dinner, use that point to prep the remainder of your salad. Blanch the inexperienced beans, chop your herbs, cook dinner your eggs, and make your French dressing (when you haven’t already).
- Gown the potatoes with a few of the dijon vinaigrette (I substitute the vinegar with lemon) whereas they’re heat. Sizzling potatoes take up the dressing, including one other layer of taste.
- Add the hard-boiled eggs after tossing the remainder of the substances collectively. That method the yolks and whites keep intact and your potato salad will look prettier.
How Is Nicoise Pronounced
Nicoise is French for a salad that originated within the coastal metropolis of Good, positioned on the French Riviera. Nicoise is pronounced “nee-swaaz.”
Salad Substitutions or Additions
- Use different varieties of briny olives
- Attempt Nicoise salad with jammy eggs as an alternative of onerous boiled
- As a substitute of white potatoes, strive utilizing purple or purple child potatoes
- Swap the inexperienced beans out for asparagus when you need
Make it Forward
- This potato salad may be made the day earlier than serving.
- Add extra dressing earlier than serving if the salad appears dry.
- The salad will hold within the fridge for 3-4 days however might be finest inside one to 2 days.
What to Serve With This Potato Salad
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Nicoise Potato Salad
This simple to make Nicoise potato salad is a enjoyable spin on a basic Nicoise salad., and it comes collectively in simply quarter-hour! It is the proper mild, contemporary, colourful facet dish to get pleasure from for heat climate lunches, picnics, and extra.
- 2 kilos petite purple or white potatoes
- 5 ounces inexperienced beans , trimmed and lower into 1-inch items
- 1 cup pitted kalamata olives
- 1 cup purple onion , thinly sliced
- 1/3 cup capers , (about 4 ounces), drained
- 4 onerous boiled eggs , quartered
- 1/2 cup Italian flat leaf parsley , roughly chopped
- 1/2 cup contemporary tarragon , roughly chopped
For the French dressing Dressing
- 1/2 cup extra-virgin olive oil
- 1/3 cup contemporary lemon juice
- 2 tablespoons shallot , minced
- 1 tablespoon Dijon mustard
- 1 tablespoon complete grain mustard
- 1 teaspoon kosher salt
- 1 teaspoon freshly floor black pepper
First, make the French dressing by including all the substances to a jar fitted with a lid, shut tightly, shake effectively, and put aside.
Add the potatoes to a medium pot and fill with sufficient water to cowl the potatoes by 1 inch, then carry to a boil. Add 1-2 teaspoons of kosher salt, scale back to a rolling simmer, and cook dinner till tender or when the potatoes may be pierced with a fork or skewer, about quarter-hour.
Whereas the potatoes are cooking, carry a big pot of water to a boil, season with kosher salt, and add the inexperienced beans. Simmer for 1 minute or till the inexperienced beans flip vibrant inexperienced. Drain the water, rinse the inexperienced beans, and add to a big mixing bowl to chill.
When potatoes are completed cooking, use a spider or strainer to switch them from the pot to a big bowl. As quickly because the potatoes are cool sufficient to deal with, lower them into bite-sized chunks (in half or quartered, relying on how huge they’re). Place the potatoes again within the bowl and whereas nonetheless heat, drizzle with 3-4 tablespoons of the French dressing dressing, then put aside to chill.
Add the inexperienced beans, then add the kalamata olives, purple onion, and capers. Toss with the French dressing dressing, tarragon, and parsley. Style for seasoning and add extra salt and pepper to style. Stir within the diced hard-boiled egg or lower into quarters and nestle within the salad. To serve, prime with extra parsley if desired. This may be served heat, at room temperature, or chilled. Retains within the fridge for 3-4 days.
Energy: 295kcal | Carbohydrates: 26g | Protein: 7g | Fats: 19g | Saturated Fats: 3g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 13g | Ldl cholesterol: 93mg | Sodium: 855mg | Potassium: 769mg | Fiber: 4g | Sugar: 4g | Vitamin A: 791IU | Vitamin C: 24mg | Calcium: 93mg | Iron: 3mg
Extra Nice Potato Salads for Entertaining
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