Potato Salad Niçoise

Name: This potato salad is a great side for weeknight dinners
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American, French
Ingredients: 2 pound new red potatoes; 4 ounce thin green beans, cut into 1/2-inch pieces; 1 can (6 ounces) albacore tuna, drained; 1 large tomato, peeled, seeded, diced; 1 anchovy fillet, minced; 1/2 cup pitted, sliced black kalamata olives; 1 tablespoon white wine vinegar; 1 tablespoon minced parsley; 2 teaspoon dijon mustard; 1/4 cup extra-virgin olive oil; 1/2 shallot, minced; salt and freshly ground pepper; 2 hard-cooked eggs, sliced

Chicago Tribune|June 1, 2021 4:05 pm EST

4.5 (2 ratings)

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Elevate your traditional potato salad recipe with this French twist. Enjoy a lighter side of this mayo heavy dish. Add olives, tuna, green beans and more to this savory salad to create a Niçoise-inspired salad. This recipe is by Marissa Conrad and was originally published in the cookbook, "Summer Cooking: Kitchen-Tested Recipes for Picnics, Patios, Grilling and More," on Chicago Tribune.

Prep Time

30

minutes

Cook Time

25

minutes

Servings

6

Total time: 55 minutes

Ingredients

2 pound new red potatoes
4 ounce thin green beans, cut into 1/2-inch pieces
1 can (6 ounces) albacore tuna, drained
1 large tomato, peeled, seeded, diced
1 anchovy fillet, minced
1/2 cup pitted, sliced black kalamata olives
1 tablespoon white wine vinegar
1 tablespoon minced parsley
2 teaspoon dijon mustard
1/4 cup extra-virgin olive oil
1/2 shallot, minced
salt and freshly ground pepper
2 hard-cooked eggs, sliced

Directions

Step 1: In a large pot, place 2 pounds of potatoes and salt and then fill with cold water to cover. Heat to boiling; simmer potatoes until tender, about 18 minutes. Add 4 ounces green beans; cook 2 minutes. Drain; set aside to cool slightly. Cut potatoes into quarters. In a large bowl, place potatoes, beans, 1 can of tuna, 1 diced tomato, 1 minced anchovy fillet and 1/2 cup olives; toss to combine. Set aside.
Step 2: In a small bowl, whisk together 1 tablespoon vinegar, 1 tablespoon parsley and 2 teaspoons mustard; slowly whisk in 1/4 cup oil. Whisk in 1/2 minced shallot, and salt and pepper to taste. Pour over potato mixture; gently toss to coat. Garnish with 2 hard-boiled eggs.