With crisp green beans, kalamata olives, heirloom cherry tomatoes and jammy soft-boiled eggs, this isn’t your average picnic potato salad. Inspired by the flavors of a classic French Nicoise Salad, this potato salad is made without mayonnaise and instead is topped with a tangy lemon herb vinaigrette.
5cupsYukon gold potatoes1-inch cubes
3/4cupred onionthinly sliced
1cuppitted kalamata oliveswhole
1cupfresh green beans2-inch pieces
1cup asparagus2-inch pieces
6soft-boiled or hard-boiled eggscut in half
Lemon Herb Vinaigrette
1/4cupextra virgin olive oil
1/3cupfresh squeezed lemon juice
salt & pepperto taste
Preheat oven to 475°F.Meanwhile, wash and cut the potatoes into 1-inch cubes. Season with salt and pepper and then spread into a single layer on a parchment-lined baking sheet. Drizzle with olive oil and toss to coat. Place into the preheated oven and roast for 10-12 minutes. Gently turn the potatoes and then return to the oven for an additional 10-12 minutes. Remove from oven and let cool completely.Next, prepare an ice bath in a large bowl and set aside. Then fill a medium saucepan with 3 cups of water and bring to a boil over medium heat. Add 1 tablespoon of salt and then add the cut green beans and asparagus. Blanch for 2-3 minutes and then drain. Immediately place the beans and asparagus into the ice bath and let sit until completely cooled.Next prepare the dressing. In a small bowl, combine olive oil, dijon mustard and lemon juice. Whisk until combined and then add lemon zest, garlic, red onion, herbs, capers and anchovy paste. Whisk until well incorporated and then season with salt and pepper to taste.To assemble the potato salad, drain and remove the green beans and asparagus from the ice bath into a large salad bowl. Add cooled roasted potatoes, thinly sliced red onion, halved cherry tomatoes, and whole kalamata olives. Pour dressing over vegetables and toss to coat. Arrange halved hard- or soft-boiled eggs on top of the potato salad and then garnish with additional fresh chopped dill, parsley and/or chives. Chill until ready to serve.
To soft-boil eggs, bring a saucepan with 3 cups of water to a boil. Then, gently lower eggs into the water and reduce heat to a gentle simmer. Let eggs cook for 7-8 minutes. Remove and place immediately into an ice bath. Cool completely then peel and slice in half.