Nicoise Potato Salad
Nicoise Potato Salad
I love a potato salad in the Summer. They’re great for gatherings, to enjoy outdoors or have as a delicious side for lunch. Sometimes they can feel heavy with mayo, so it’s nice to change things up by making it with a vinaigrette. This salad embodies the flavors of the French Salad Niçoise (pronounced nee.swaaz) by including many of the same elements like potatoes, green beans and olives and is tossed with a dressing that is light, tangy with just a hint of sweetness. The Nicoise salad is tradtionally served with hard boiled eggs which are not vegan. There is a company called Crafty Counter making a vegan hard boiled egg called Wunder Eggs. I added some for novelty but it is not needed for the recipe.
Serves 4-6
Ingredients
1 1/2 LBs (680g) Baby Potatoes
2 cups (150g) Haricot Verts or Green Beans fresh or frozen (thawed)
15.5 oz (439g) White Beans (Northern or Cannellini)
1/2 small (105g) Red Onion cut root to stem (half moons)
1/3 cup (60g) Kalamata or Niçoise Olives, halved
3 Tbsp (30g) Capers
Vinaigrette
1/4 cup good (59ml) Olive Oil
2 1/2 Tbsp (37ml) Red Wine Vinegar or Lemon Juice
1 Tbsp (15g) Dijon Mustard
1-2 tsp (5-10g) Vegan Honey or Maple Syrup
1 small Shallot, finely diced
2 Tbsp (6g) chopped Tarragon
Salt & Pepper to taste
Optional: Vegan Hard Boild Eggs
Directions
1. Make the vinaigrette dressing by combining the dijon mustard, vinegar, vegan honey, shallot, tarragon, salt and pepper. Give it a good mix and slowly add in the olive oil while whisking. Keep mixing until well combined or emulsified. Set aside.
2.Place the potatoes in a large pot of water that covers the potatoes by 2”-3” and bring it to a boil. Lower the heat to medium and allow the potatoes to cook for about 15 minutes or until they are easily pierced by a knife.
3. About 2 minutes before the cooking time is up for the potatoes, add in the green beans to the same pot. Drain everything together and set aside to cool.
4. Slice the cooled potatoes in half and any of the extra long green beans. Add them to a large bowl along with the white beans, sliced red onions, kalamata olives, capers and mix well.
5. Pour over the vinaigrette and toss well. Serve immediately or you can let it sit for 20 minutes and allow the flavors to meld. Add the vegan hard boiled egg (if using) to each indivudal serving.
