Classic Niçoise Potato Salad
Experience the vibrant flavors of Southern France with this Classic Niçoise Potato Salad. Inspired by Julia Child, this delightful dish features tender potatoes, crisp green beans, and an array of fresh vegetables, all topped with a tangy garlic vinaigrette. Perfect for lunch, picnics, or light dinners, this salad is not only a feast for the eyes but also a celebration of fresh ingredients and bold flavors. Gather your friends and family to share this timeless recipe, and bring a taste of the French Riviera to your table.
N/A
Servings
N/A
Calories
21
Ingredients
Ingredients
Garlic
1 clove (pressed through a garlic press)
Salt
1/4 teaspoon
Lemon juice
1 tablespoon
Wine vinegar
1 tablespoon
Dry mustard
1/2 teaspoon
Olive oil
1/2 cup
Fresh ground black pepper
(to taste)
Fresh basil
(chopped)
White potatoes
4 medium (scrubbed and cut into chunks or sliced)
Shallots or Green onions
1 tablespoon (minced)
Chicken broth
2-3 tablespoons
Water
2-3 tablespoons
Fresh green beans
1/2 pound (cleaned and trimmed)
Boston lettuce
1 large head (cleaned and chilled)
Tomatoes
4 (quartered)
Hard-cooked eggs
3 (peeled and quartered)
Anchovies
2 ounces (packed in oil, drained)
Capers
2-3 tablespoons (drained)
Black olives
1/2 cup
Tuna in water
1 (6-ounce) can (drained)
Parsley
2-3 tablespoons (chopped)
Instructions
1
In a small bowl, combine the pressed garlic and salt, mashing them together to form a paste. Add the lemon juice, wine vinegar, and dry mustard, then whisk in the olive oil gradually until well blended. Stir in fresh ground black pepper and chopped basil. Cover and refrigerate until ready to dress the salad.
2
Prepare the potatoes by scrubbing them clean and either steaming or boiling them until just tender, approximately 20 minutes. Once cooked, allow them to cool slightly before cutting them into chunks or slicing them into 1/2-inch thick rounds. In a large bowl, gently toss the warm potatoes with minced shallots, a pinch of salt, and pepper, as well as the chicken broth and water. Allow to marinate for about 4 minutes, tossing once or twice to ensure they absorb the flavors evenly. Add 1/4 cup of the prepared dressing and toss gently again. Refrigerate to cool.
3
Blanch the green beans in boiling water for 5 minutes until bright green and tender-crisp. Immediately drain and rinse them under cold water to stop the cooking process. Pat them dry and set aside to chill.
4
To assemble the salad, in a large, deep serving platter, toss the chilled lettuce leaves with several spoonfuls of the dressing. Arrange the lettuce around the edge of the platter.
5
In the center, place the marinated potato salad. Artfully arrange the quartered tomatoes around the potatoes and drizzle a little dressing over them. Toss the chilled green beans with a spoonful of dressing and distribute them around the tomatoes.
6
Decorate the salad with quartered hard-cooked eggs, laying them evenly around the dish. Garnish with drained anchovies and capers, creating a beautiful presentation. Finally, ring the potatoes with black olives and flake the tuna, distributing it in the center of the salad. Drizzle generously with the remaining dressing and finish with a sprinkle of chopped parsley. Serve and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Classic Niçoise Potato Salad?
It is a vibrant salad from Southern France, inspired by Julia Child, featuring potatoes, green beans, and fresh vegetables with a garlic vinaigrette.
How do I prepare the garlic for the dressing?
One clove of garlic should be pressed through a garlic press and mashed with salt to form a paste.
What ingredients are in the garlic vinaigrette?
The dressing contains garlic, salt, lemon juice, wine vinegar, dry mustard, olive oil, black pepper, and fresh basil.
How should the potatoes be cooked?
The potatoes should be scrubbed clean and either steamed or boiled for approximately 20 minutes until just tender.
How are the potatoes sliced for the salad?
Once cooked and slightly cooled, potatoes can be cut into chunks or sliced into half-inch thick rounds.
Why is chicken broth used on the potatoes?
Warm potatoes are tossed with chicken broth and water so they can absorb the savory flavors while marinating.
How long should the potatoes marinate?
The potatoes should marinate for about 4 minutes with shallots, broth, and water, tossing once or twice.
How do I prepare the green beans?
The green beans should be cleaned, trimmed, and blanched in boiling water for 5 minutes until tender-crisp.
How do I stop the green beans from overcooking?
Immediately after boiling, drain the beans and rinse them under cold water to stop the cooking process.
What type of lettuce is used as the base?
The recipe uses one large head of Boston lettuce that has been cleaned and chilled.
How many tomatoes are needed and how are they cut?
The recipe requires four tomatoes, which should be quartered for the presentation.
How many eggs are in this recipe?
Three hard-cooked eggs are used, which should be peeled and quartered.
What should I do with the anchovies?
Use 2 ounces of anchovies packed in oil, ensuring they are drained before being used as a garnish.
How are the capers prepared?
Two to three tablespoons of capers should be drained and used to decorate the salad.
Where are the olives placed in the salad?
The black olives are used to ring the potatoes in the center of the salad platter.
What kind of tuna is recommended?
The recipe calls for one 6-ounce can of tuna in water, which should be drained before use.
How is the tuna distributed in the dish?
The tuna is flaked and distributed in the center of the salad over the potatoes.
What is the final garnish for the salad?
The salad is finished with a generous drizzle of remaining dressing and a sprinkle of chopped fresh parsley.
Who inspired this specific Niçoise recipe?
This recipe is inspired by the famous chef Julia Child.
Can I use green onions instead of shallots?
Yes, the recipe allows for either one tablespoon of minced shallots or minced green onions.
Is this salad served warm or cold?
The potatoes are marinated while warm but the entire salad is chilled and served cold.
How many total ingredients are in this recipe?
There are 21 ingredients used to make both the dressing and the salad components.
What type of mustard is used in the dressing?
The recipe specifies half a teaspoon of dry mustard for the vinaigrette.
Is this recipe suitable for a picnic?
Yes, it is described as perfect for picnics, lunches, or light dinners.
What type of vinegar should I use?
One tablespoon of wine vinegar is recommended for the garlic vinaigrette.
How do I assemble the salad platter?
Start with dressed lettuce on the edges, place marinated potatoes in the center, and arrange vegetables and protein around them.
Is this Niçoise salad vegetarian?
While it contains many vegetables, it is not strictly vegetarian as it includes tuna, anchovies, and chicken broth.
What is the texture of the green beans?
The green beans should be tender-crisp, meaning they are cooked but still retain a slight snap.
How do I mix the dressing?
Whisk the olive oil gradually into the lemon juice and vinegar mixture until it is well blended.
What flavor profile can I expect?
The salad offers bold, fresh flavors with a tangy and savory garlic vinaigrette.