Niçoise Salsa
Ingredients
- 6 baby Yukon Gold potatoes ⓘ
- 4 ounces haricots verts (French green beans), trimmed ⓘ
- 1/3 cup halved pitted Nicoise olives ⓘ
- 1 large hard-cooked egg, finely chopped ⓘ
- 1 tablespoon finely chopped fresh flat-leaf parsley ⓘ
- 2 teaspoons finely chopped fresh chives
- 1 tablespoon white wine vinegar
- 2 teaspoons fresh lemon juice (from 1 lemon) ⓘ
- 2 teaspoons minced shallot ⓘ
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt ⓘ
- 1/2 teaspoon black pepper
- 3 tablespoons extra-virgin olive oil ⓘ
Instructions
- Place potatoes in a small saucepan, and cover with water. Bring to a boil over high, and reduce heat to medium-low to maintain a simmer. Simmer until tender, about 12 minutes. Drain potatoes, and cool to room temperature, about 20 minutes. Cut potatoes into 1/3-inch pieces.
- Bring 1 inch of water to a boil in a medium saucepan fitted with a steamer basket over high. Add haricots verts to basket; cover and steam until tender-crisp, 3 to 4 minutes. Transfer beans to a bowl of ice and water, and let stand until chilled, about 5 minutes. Drain beans on paper towels, and cut diagonally into 1/2-inch pieces.
- Toss together potatoes, haricots verts, olives, egg, parsley, and chives in a medium bowl. Set aside.
- Whisk together vinegar, lemon juice, shallot, mustard, salt, and pepper in a small bowl. Slowly whisk in oil until emulsified. Drizzle dressing over potato mixture; gently toss to coat. Let stand 5 minutes before serving.
Nutrition & Diet Analysis (per serving)
666
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).