Best 6 Nicoise Potato Salad Recipes

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**Nicoise Potato Salad: A Mediterranean-Inspired Dish with Variations to Delight Every Palate**

Nicoise potato salad is a refreshing and flavorful dish that combines tender potatoes, crisp green beans, briny olives, and a tangy dressing to create a satisfying side or main course. Inspired by the vibrant cuisine of Nice, France, this salad showcases the best of Mediterranean ingredients.

This article provides three distinct recipes for Nicoise potato salad, each offering a unique twist on the classic dish. Whether you prefer a classic mayonnaise-based dressing, a lighter vinaigrette, or a creamy and tangy yogurt sauce, you'll find a recipe that suits your taste.

The first recipe stays true to tradition, featuring a creamy mayonnaise dressing enriched with Dijon mustard and fresh herbs. The second recipe lightens things up with a tangy vinaigrette made from red wine vinegar, olive oil, and Dijon mustard, while the third recipe introduces a creamy and flavorful yogurt sauce, perfect for those looking for a healthier option.

All three recipes include detailed instructions, ingredient lists, and cooking times to ensure that you can easily recreate this delicious dish in your own kitchen. With its vibrant colors, fresh flavors, and versatile nature, Nicoise potato salad is a perfect addition to your summer gatherings, picnics, or weeknight dinners.

Let's cook with our recipes!

CLASSIC NICOISE SALAD



Classic Nicoise Salad image

Provided by Food Network Kitchen

Time 55m

Yield 4 servings

Number Of Ingredients 16

1 pound red-skinned potatoes, sliced 1/3 inch thick
Kosher salt
2 tablespoons dry white wine
10 ounces haricots verts or thin green beans, trimmed
4 large eggs
1/4 cup white wine vinegar
1/2 shallot, minced (about 2 tablespoons)
2 tablespoons dijon mustard
1 tablespoon chopped fresh thyme
Freshly ground pepper
3/4 cup extra-virgin olive oil
8 cherry tomatoes or small cocktail tomatoes, halved or quartered
1 head Boston lettuce, leaves separated
6 radishes, trimmed and quartered
2 5 1/2-ounce cans Italian or Spanish tuna packed in olive oil, drained
1/2 cup nicoise olives

Steps:

  • Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.
  • Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
  • Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
  • Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
  • Toss the tomatoes ian a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.
  • Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.

NICOISE POTATO SALAD



Nicoise Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Number Of Ingredients 0

Steps:

  • Mix 1 cup chopped mixed parsley, chives and tarragon, 1/2 cup chopped shallot, 1/3 cup white wine, 1/4 cup olive oil, 2 tablespoons each white wine vinegar and dijon mustard, and salt and pepper to taste. Toss with 2 pounds boiled halved fingerlings, adding 2 cups chopped green beans to the potatoes during the last 4 minutes of cooking. Add 1 drained can oil-packed tuna and 1/2 cup halved kalamata olives.

VEGGIE NICOISE SALAD



Veggie Nicoise Salad image

More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish...and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. -Elizabeth Kelley, Chicago, Illinois

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 17

1/3 cup olive oil
1/4 cup lemon juice
2 teaspoons minced fresh oregano
2 teaspoons minced fresh thyme
1 teaspoon Dijon mustard
1 garlic clove, minced
1/4 teaspoon coarsely ground pepper
1/8 teaspoon salt
1 can (16 ounces) kidney beans, rinsed and drained
1 small red onion, halved and thinly sliced
1 pound small red potatoes (about 9), halved
1 pound fresh asparagus, trimmed
1/2 pound fresh green beans, trimmed
12 cups torn romaine (about 2 small bunches)
6 hard-boiled large eggs, quartered
1 jar (6-1/2 ounces) marinated quartered artichoke hearts, drained
1/2 cup Nicoise or kalamata olives

Steps:

  • For vinaigrette, whisk together the first 8 ingredients. In another bowl, toss kidney beans and onion with 1 tablespoon vinaigrette. Set aside bean mixture and remaining vinaigrette., Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; simmer, covered, until tender, 10-15 minutes. Drain. While potatoes are warm, toss with 1 tablespoon vinaigrette; set aside., In a pot of boiling water, cook asparagus just until crisp-tender, 2-4 minutes. Remove with tongs and immediately drop into ice water. Drain and pat dry. In same pot of boiling water, cook green beans until crisp-tender, 3-4 minutes. Remove beans; place in ice water. Drain and pat dry., To serve, toss asparagus with 1 tablespoon vinaigrette; toss green beans with 2 teaspoons vinaigrette. Toss romaine with remaining vinaigrette; place on a platter. Arrange vegetables, kidney bean mixture, eggs, artichoke hearts and olives over top.

Nutrition Facts : Calories 329 calories, Fat 19g fat (4g saturated fat), Cholesterol 140mg cholesterol, Sodium 422mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 7g fiber), Protein 12g protein. Diabetic Exchanges

NICOISE "PETITE" POTATO SALAD



Nicoise

Make and share this Nicoise "petite" Potato Salad recipe from Food.com.

Provided by Chef mariajane

Categories     Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

0.5 (454 g) bag medley pepites potatoes, quartered
1 cup green beans, cooked
1/2 cup pitted black olives
1/2 medium red onion, sliced
1 pint red grape tomatoes
2 tbps. white wine vinegar
2 tablespoons extra virgin olive oil
1 (113 g) container goat's milk cheese, crumbled
2 (170 g) cans lemon & pepper flaked light tuna

Steps:

  • IN a saucepan of salted boiling water, cook potatoes until tender, about 10 minutes; drain. In a large bowl, combine potatoes, green beans, olives , onions, and tomatoes.
  • Whisk together vinegar and olive oil. Pour over salad and toss gently. Transfer to a platter. Sprinkle cheese crumbles and tuna over the top.

Nutrition Facts : Calories 368.4, Fat 20, SaturatedFat 6.6, Cholesterol 50.4, Sodium 464.8, Carbohydrate 20.1, Fiber 3.7, Sugar 1.4, Protein 27.9

POTATO NICOISE SALAD



Potato Nicoise Salad image

Up your potato salad game with this Nicoise salad-style version for a crowd. Potato Nicoise Salad's hearty appeal comes from hard-cooked eggs.

Provided by My Food and Family

Categories     Home

Time 2h15m

Yield 16 servings, 1/2 cup each

Number Of Ingredients 13

2 lb. red potatoes (about 6), cut into 1-inch cubes, cooked and cooled
1/2 lb. fresh green beans, cut into 1-inch lengths, cooked and cooled
1 red pepper, chopped
10 pitted Kalamata olives, cut in half
1 Tbsp. chopped fresh chives
1 Tbsp. chopped fresh parsley
1-1/4 cups olive oil
1/2 cup white wine vinegar
2 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. honey
4 cloves garlic
1/4 tsp. white pepper
4 hard-cooked eggs, cut into wedges

Steps:

  • Combine first 6 ingredients in large bowl.
  • Blend all remaining ingredients except eggs in blender. Toss 3/4 cup with potato mixture. Top with eggs.
  • Refrigerate 1 hour. Refrigerate remaining dressing for another use.

Nutrition Facts : Calories 240, Fat 19 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 45 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

JULIA CHILD'S POTATO SALAD NICOISE



Julia Child's Potato Salad Nicoise image

Make and share this Julia Child's Potato Salad Nicoise recipe from Food.com.

Provided by alvinakatz

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 23

1 garlic clove, forced through a press
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon wine vinegar
1/2 teaspoon dry mustard
1/2 cup olive oil
fresh ground black pepper
fresh basil
4 medium white potatoes
1 tablespoon shallots or 1 tablespoon green onion, minced
salt
pepper
2 -3 tablespoons chicken broth
2 -3 tablespoons water
1/2 lb fresh green beans, cleaned and trimmed
1 large head boston lettuce, cleaned and chilled
4 tomatoes, quartered
3 hard-cooked eggs, peeled and quartered
2 ounces anchovies packed in oil, drained
2 -3 tablespoons drained capers
1/2 cup black olives
1 (6 ounce) can tuna in water, drained
2 -3 tablespoons chopped parsley

Steps:

  • To prepare the sauce: With a spoon, pound together the garlic and salt to a paste. Beat in a T each of lemon juice and wine vinegar and the dry mustard. Slowly whisk in the olive oil and the pepper and basil. Refrigerate until ready to use.
  • To prepare the potatoes: Scrub the potatoes; steam or boil unil tender, about 20 minutes. Cut into chunks, or slice 1/2 inch thick. Toss potatoes gently with shallots, salt, pepper, chicken broth and water. Allow to sit 4 minutes, tossing once or twice to absorb liquid evenly. Add 1/4 cup dressing, toss again and refrigerate.
  • To prepare the salad: Place the beans in boiling water 5 minutes. Drain and rinse with cold water until chilles. Drain and pat dry; chill.
  • Toss the lettace with several spoonfuls of dressing and arrange the leaves around the edge of a large, deep platter. Turn the potato salad into the middle of the leaves. Arrange tomatoes around the potatoes and drizzle with a little dressing. Toss the beans with a spoonful of dressing and arrange around tomatoes.
  • Distribute the eggs and garnish with anchovies and capers. Ring the potatoes with a line of black olives. Break up the tuna and arrange in the center of the potato salad. Drizzle with dressing. Garnish with parsley and serve.

Nutrition Facts : Calories 563.3, Fat 35.9, SaturatedFat 5.9, Cholesterol 168.2, Sodium 1384.5, Carbohydrate 39, Fiber 6.6, Sugar 6.9, Protein 23.9

Tips:

  • Use waxy potatoes. These hold their shape better than starchy potatoes, making them less likely to fall apart when mixed with the dressing.
  • Cook the potatoes until they are just tender. Overcooked potatoes will be mushy and less flavorful.
  • Let the potatoes cool slightly before adding the dressing. This will help prevent the dressing from becoming too thin.
  • Use a light hand when mixing the dressing. Over-mixing will break up the potatoes and make the salad less appealing.
  • Add the vegetables and herbs just before serving. This will help them stay crisp and flavorful.
  • Serve the salad immediately or chill it for later. Nicoise potato salad is best when served within a few hours of making it, but it can be chilled for up to 24 hours.

Conclusion:

Nicoise potato salad is a versatile and delicious dish that can be served as a side dish or a main course. It is easy to make and can be tailored to your own taste preferences. Whether you like your potato salad classic or with a twist, there is a Nicoise potato salad recipe out there for you.

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