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5 from 13 votes

Nicoise Potato Salad

This easy to make Nicoise potato salad is a fun spin on a classic Nicoise salad., and it comes together in just 15 minutes! It's the perfect light, fresh, colorful side dish to enjoy for warm weather lunches, picnics, and more.

Course Side DishCuisine French, MediterraneanKeyword potato salad

Prep Time 20 minutesCook Time 15 minutesTotal Time 35 minutes

Servings 8
Calories 295kcal

Ingredients

• 2 pounds petite red or white potatoes
• 5 ounces green beans , trimmed and cut into 1-inch pieces
• 1 cup pitted kalamata olives
• 1 cup red onion , thinly sliced
• ⅓ cup capers , (about 4 ounces), drained
• 4 hard boiled eggs , quartered
• ½ cup Italian flat leaf parsley , roughly chopped
• ½ cup fresh tarragon , roughly chopped

For the Vinaigrette Dressing

• ½ cup extra-virgin olive oil
• ⅓ cup fresh lemon juice
• 2 tablespoons shallot , minced
• 1 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

Instructions

• First, make the vinaigrette by adding all of the ingredients to a jar fitted with a lid, close tightly, shake well, and set aside.
• Add the potatoes to a medium pot and fill with enough water to cover the potatoes by 1 inch, then bring to a boil. Add 1-2 teaspoons of kosher salt, reduce to a rolling simmer, and cook until tender or when the potatoes can be pierced with a fork or skewer, about 15 minutes.
• While the potatoes are cooking, bring a large pot of water to a boil, season with kosher salt, and add the green beans. Simmer for 1 minute or until the green beans turn bright green. Drain the water, rinse the green beans, and add to a large mixing bowl to cool.
• When potatoes are finished cooking, use a spider or strainer to transfer them from the pot to a large bowl. As soon as the potatoes are cool enough to handle, cut them into bite-sized chunks (in half or quartered, depending on how big they are). Place the potatoes back in the bowl and while still warm, drizzle with 3-4 tablespoons of the vinaigrette dressing, then set aside to cool.
• Add the green beans, then add the kalamata olives, red onion, and capers. Toss with the vinaigrette dressing, tarragon, and parsley. Taste for seasoning and add more salt and pepper to taste. Stir in the diced hard-boiled egg or cut into quarters and nestle in the salad. To serve, top with more parsley if desired. This can be served warm, at room temperature, or chilled. Keeps in the refrigerator for 3-4 days.

Nutrition

Calories: 295kcal | Carbohydrates: 26g | Protein: 7g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 93mg | Sodium: 855mg | Potassium: 769mg | Fiber: 4g | Sugar: 4g | Vitamin A: 791IU | Vitamin C: 24mg | Calcium: 93mg | Iron: 3mg

More Great Potato Salads for Entertaining

• Ranch Potato Salad
• No-Mayo Potato Salad
• My Grandma’s BEST Potato Salad recipe
• German Potato Salad
• Creamy Dilled Red Potato Salad
• Loaded Baked Potato Salad

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