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!
11 thoughts on “Nicoise-Style Potato Salad”
I have been craving mustardy dressings, so this is looking just dreamy. The green beans are such a great addition too!
I used to LOVE doing a bit of Sunday meal prep, but have fallen off the wagon with it lately. But it really does make the week’s meals so much easier to prep. I love classic nicoise salad, and you’ve made such an interesting take on it here. I’ve recently started liking/loving/CRAVING ALL THE TIME olives, so my mouth is watering just looking at these photos. And red skins are one of my favorite potatoes for potato salad.
Yes! The only way I “do” potato salads is with vinaigrettes like this. Just say no to mayo.
I love this type of potato salad. Often I make the same ingredients into salade nicoise with a lettuce base, but this one looks great and much more manageable for picnics and pot lucks.
This potato salad is killer! I love every single component. Definitely a summer must!
I absolutely love all the flavors you have in here!
I agree with mustard. Even if it’s just mustard seeds. The zip they bring (or even a dollop) make PS the best. GREG
You’re smart prepping ahead like that! I do that sometimes for vegetables, like if I’m chopping cabbage, I’ll just chop the whole head and save in containers for later in the week. Can’t wait to try this nicoise potato salad.
This is totally my kind of summer side dish! I need to make this for my family this summer!
This has eggs in it so it’s totally appropriate for me to eat that whole bowl for brekkie yeah? ; )