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Photo of South-of-France potato salad by WW

South-of-France potato salad

5
Points®
Total Time
46 min
Prep
30 min
Cook
16 min
Serves
8
Difficulty
Easy
This delicious and beautiful dish is perfect for a summer cookout side. Similar to the French classic nicoise salad, this potato salad features fresh green beans, tomatoes and onions paired with briny olives and capers in a dijon vinaigrette dressing. Vibrant in color and flavor, this salad will pair well with grilled steak, pork and chicken, as well as grilled fish. Ready in about 45 minutes, you can also make this one ahead. Just combine everything except the green beans and egg, and refrigerate overnight. About an hour before you are ready to serve, toss in the green beans and egg and let the salad come to room temperature so the flavors can marry. Make a wonderful lunch salad by topping a serving of this potato salad with some seared tuna for a South of France treat.

Ingredients

Uncooked red potato

2 pound(s), small, scrubbed and quartered

Egg

4 large egg(s), 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

Red onion

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

Olives

8 olive(s), 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.

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