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Potato Salad Nicoise - This tasty and relaxed version of salad nicoise mixes green beans, potatoes, olives, and tomatoes with a lemony, anchovy spiked dressing. Add all the ingredients to the salad bowl, toss with the dressing, and dinner is served! | justalittlebitofbacon.com
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Potato and Green Bean Salad Nicoise

This tasty and relaxed version of salad nicoise mixes green beans, potatoes, olives, and tomatoes with a lemony, anchovy spiked dressing. Add all the ingredients to the salad bowl, toss with the dressing, and dinner is served!
Course Salad
Cuisine French
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 400kcal
Author Just a Little Bit of Bacon

Ingredients

  • 1 lb yellow potatoes, cut into 1" dice
  • 1 lb thin green beans, or a mix of green and yellow beans
  • 4 small tomatoes, cut into wedges
  • 1/2 cup black olives, kalamata or nicoise
  • 1/2 cup basil leaves, thinly sliced
  • 2 tbsp capers

Dressing

  • 1/2 cup extra virgin olive oil
  • 3 tbsp lemon juice
  • 2 tsp dijon mustard
  • 1 small clove garlic, finely minced
  • 1 small shallot, finely minced
  • 1/2 tsp salt
  • 2 tsp anchovy paste , or finely minced whole anchovies

Instructions

  • Bring the potatoes to a boil in a pot of generously salted water. Cook the potatoes until they are tender and can be easily pierced with a skewer, about 12 minutes from they start boiling. Drain and let cool until they are warm.
  • While the potatoes are cooking, bring a second pot of salted water to a boil and cook the green beans for 4-5 minutes, or until tender. Drain the beans and plunge them in cold water. Once they are cool, cut the beans into 1-2 inch lengths and add them to the bowl with the potatoes.
  • Mix together the dressing and toss it with the warm potatoes and beans. Let cool to room temperature. Then add the tomatoes, olives, basil, and caper. Toss to combine and serve.

Notes

  • I get the water for the beans and the potatoes going at the same time on the stove and do the rest of the chopping (tomatoes and basil) and make the dressing while they cook.
  • Nicoise olives are hard to come by where I am, so I use Kalamatas instead, and I like pitted olives since I find it's easier to eat the salad if you aren't worried about olive pits.

Nutrition

Calories: 400kcal