5

South-of-France Potato Salad

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(es)

2 pound(s), small, scrubbed and quartered

egg(s)

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

water

3 Tbsp

Dijon mustard

1 Tbsp

table salt

¼ tsp

black pepper

¼ tsp, freshly ground

olive oil

5 Tbsp, extra-virgin

grape tomatoes

1 cup(s), cut in half

uncooked red onion(s)

¾ cup(s), sliced, sliced and then each slice quartered

olive(s)

8 medium, Kalamata , sliced

capers

1 Tbsp

fresh parsley

2 Tbsp, 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.
Notes
To make this recipe in advance, combine everything except the green beans and egg and refrigerate it overnight. When it’s time to serve, toss in the green beans and egg and let the salad come to room temperature for the best flavor.

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