Potato salad is commonly linked to summer barbecues and outdoor gatherings. However, it can serve as more than just a side dish. With the right mix of ingredients, it can transform into a hearty meal. This niçoise potato salad recipe, inspired by the classic French dish, is not only filling but also rich in vibrant flavors that suit any season.
Created by chef Melina Hammer, this recipe combines traditional elements of niçoise cuisine into a single dish that is both nourishing and satisfying. The addition of tuna, eggs, and crunchy vegetables provides a delightful twist on the usual fare.
Ingredients that make a difference
To create this fulfilling salad, you will need a selection of fresh ingredients. Here’s what you’ll need:
- 3 eggs
- 2 lbs of small red potatoes, halved if large
- 1/3 cup of extra virgin olive oil
- 1 tablespoon of Dijon mustard
- 1/4 teaspoon of black pepper, freshly ground
- 2 tablespoons of capers, rinsed
- 2.5 oz of thin green beans, trimmed and cut into 1.5-2 inch pieces
- 1 can of albacore tuna, drained
- 3 radishes, halved and sliced thinly
- 2 tablespoons of chives, finely sliced
- 2 teaspoons of freshly squeezed lemon juice
These ingredients come together to create a salad that is not only colorful but also packed with nutrients. Feel free to experiment with seasonal vegetables. For instance, consider using winter radishes or swapping out green beans for escarole or Napa cabbage. Frozen peas can also be a great addition without needing further cooking.
Preparation steps to follow
To begin making this delicious niçoise potato salad, boil a medium saucepan of water. Once boiling, gently place the cold eggs into the water and simmer for about 8 minutes. Afterward, transfer the eggs to an ice bath to cool before peeling and cutting them into wedges.
In the same pot, bring well-salted water to a simmer and add the potatoes. Cook them for approximately 8 minutes or until they can be pierced with a knife. After cooking, drain the potatoes but reserve the cooking water. In a large mixing bowl, combine the potatoes with olive oil, Dijon mustard, black pepper, and capers. Toss gently to coat the potatoes.
Adding the finishing touches
Next, blanch the green beans in the reserved potato water for about 30 seconds to 1 minute, until they turn vibrant green. Drain the beans and add them to the potato mixture along with the tuna, flaking it into the bowl. Introduce the sliced radishes and chives, tossing everything together carefully before adding the egg wedges and lemon juice. If preparing this salad in advance, it’s advisable to wait until just before serving to add lemon juice to preserve the color and crunch of the green beans.
For the final assembly, use a silicone spatula to gently fold the ingredients, ensuring that the egg yolks remain mostly intact for delightful texture. As you serve your salad, be sure to scoop up all the delicious bits of egg and mustard dressing that cling to the sides of the bowl.
A salad that satisfies
This niçoise potato salad transcends the typical boundaries of a side dish, offering a complete meal that can stand on its own. It delivers a burst of flavor and invites creativity with seasonal ingredients. Whether hosting a gathering or seeking a satisfying meal, this salad is sure to impress.