South-of-France Potato Salad
3
Points®
Total time: 46 min • Prep: 30 min • Cook: 16 min • Serves: 8 • Difficulty: Easy
A delicious and unusual barbecue side dish, this recipe is similar to a Nicoise salad but without the tuna. Toss some tuna in for a main meal.
Ingredients
Uncooked red potato
2 pound(s), small, scrubbed and quartered
Raw egg
4 large, hard-boiled, peeled and cut into 8 wedges each
Cooked green beans
8 oz, ends trimmed, cut in half (or in thirds if very long)
White wine vinegar
¼ cup(s), or tarragon vinegar
Mineral water
3 tbsp(s)
Dijon mustard
1 tbsp(s)
Table salt
¼ tsp(s)
Black pepper
¼ pinch(es), freshly ground
Olive oil
5 tbsp(s), extra-virgin
Grape tomatoes
1 cup(s), cut in half
Red onion
¾ cup(s), sliced, sliced and then each slice quartered
Olives
8 large, Kalamata , sliced
Capers
1 tbsp(s)
Fresh parsley
2 tbsp(s), fresh, chopped
Instructions
1
Place potatoes in a large saucepan; fill with enough water to cover potatoes and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when pierced with a fork, about 10 minutes.
2
When potatoes are cooked, remove them with a slotted spoon and place in a medium serving bowl; return water to a boil. Add green beans and cook until crisp tender, about 2 minutes. Drain; rinse under cold running water and drain again.
3
In a small bowl, whisk together vinegar, water, mustard, salt and pepper until blended; whisk in oil.
4
Pour dressing over potatoes. Add green beans, tomatoes, onion, olives and capers; toss to mix and coat. Add eggs and toss very gently to combine; sprinkle with parsley. Yields about 1 cup per serving.
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