Bright, tangy potato salad inspired by the flavors of nicoise salad and tossed with a mustard vinaigrette. Make a big batch on Sunday for a ready-to-go side dish all week!
Lately, I’ve been all about taking some time on Sunday nights to get a head start on meals of the week ahead. I’m not talking about anything crazy – little things like cooking a few extra pieces of chicken to use on salad or in pasta or cooking a big pot of rice or whole grains can make a huge difference on a busy weeknight. I’m also finding that it helps a ton to make a simple potato, pasta, or grain salad that can serve as a simple lunch or quick side dish.
I especially love a good, mustardy potato salad. The contrast between the tangy mustard and the cold, creamy potatoes is so good! Plus, they’re so easy to throw together. Sometimes I throw in crispy ham and arugula and other times I add massaged kale. Recently, I’ve been making this version, inspired by nicoise salad, with green beans, hard-boiled eggs, and olives. I use red-skinned Idaho® potatoes because they have a great, creamy texture and really soak up the flavor of the dressing. Throw the green beans right into the potato pot and let them cook together for the last few minutes, just until the beans turn bright green. Nicoise olives have a mellow, rich flavor that rounds out this salad, but they can be difficult to find. Kalamata olives are stronger and have a more pronounced salty flavor but they also work nicely in this, just adjust the seasoning in the dressing to taste.
It’s a simple but incredibly flavorful summertime dish that goes great with just about anything – from hot dogs thrown on the grill to sliders made with slow cooker honey bourbon pulled chicken and topped with spicy pickles.
- 4 red-skinned Idaho® potatoes cut into 1-inch cubes
- ½ cup green beans cut into 2-inch segments
- 2 hard-boiled eggs chopped
- 1 large shallot minced
- ¼ cup nicoise or kalamata olives
- 1 lemon juiced
- 3 tablespoons olive oil
- ¼ cup grainy mustard
- ¼ teaspoon sea salt
- Add the potatoes to a large pot and cover with cold water. Bring to a boil, then simmer until tender, about 15 minutes. Add the green beans to the pot along with the potatoes and cook 2 minutes, or until bright green. Drain. Transfer the potatoes and green beans to a large mixing bowl. Add the egg, shallot, and olives.
- In a small jar, combine the lemon juice, olive oil, mustard, and sea salt. Cover and shake to combine. Pour over the potatoes and mix well.
- Chill until ready to serve. Adjust seasoning to taste.
I created this recipe for my client, Idaho Potatoes. Thank you for supporting the brands that keep me inspired in the kitchen!