Niçoise Salad with Potatoes and Dijon Vinaigrette Niçoise Salad with Potatoes and Dijon Vinaigrette

Niçoise Salad with Potatoes and Dijon Vinaigrette

This delicious summer salad, an elevated niçoise salad with potatoes, is a terrific starter or a meal by itself.

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Terrific Trio

Terrific Trio

Where To Buy

Preparation

Slice the Creamer potatoes in half and place in a pot with cold water, bring to a boil and cook for about 10 to 15 minutes, until they are soft when pierced with a fork.

Strain the water from the pot and let the potatoes cool.

Then boil another pot of water and toss in the green beans for only 3 to 4 minutes, called blanching, then cool them off in an bowl with ice water to stop the cooking process.

Lay out the lettuce on a large plate and assemble the other ingredients and drizzle with the vinaigrette.

Add more salt and pepper to taste.

For the vinaigrette, in a large metal bowl, whisk vinegar, mustard, shallot, salt and pepper together.

Continue whisking (in one direction to avoid splitting the dressing) adding olive oil in a thin stream about one minute. Whisk again for 45 seconds.

The dressing should emulsify (the Dijon mustard and olive oil combine together to make a thicker liquid that is consistently mixed through) and will stick to the whisk.

This is a good time for you to taste and see if you need more salt or pepper.

Whisk in water one tablespoon at a time to keep the combined consistency of the dressing.

Pour into a hinged jar and store in fridge for up to two weeks.

Step 1 out of 11

Slice the Creamer potatoes in half and place in a pot with cold water, bring to a boil and cook for about 10 to 15 minutes, until they are soft when pierced with a fork.

Step 2 out of 11

Strain the water from the pot and let the potatoes cool.

Step 3 out of 11

Then boil another pot of water and toss in the green beans for only 3 to 4 minutes, called blanching, then cool them off in an bowl with ice water to stop the cooking process.

Step 4 out of 11

Lay out the lettuce on a large plate and assemble the other ingredients and drizzle with the vinaigrette.

Step 5 out of 11

Add more salt and pepper to taste.

Step 6 out of 11

For the vinaigrette, in a large metal bowl, whisk vinegar, mustard, shallot, salt and pepper together.

Step 7 out of 11

Continue whisking (in one direction to avoid splitting the dressing) adding olive oil in a thin stream about one minute. Whisk again for 45 seconds.

Step 8 out of 11

The dressing should emulsify (the Dijon mustard and olive oil combine together to make a thicker liquid that is consistently mixed through) and will stick to the whisk.

Step 9 out of 11

This is a good time for you to taste and see if you need more salt or pepper.

Step 10 out of 11

Whisk in water one tablespoon at a time to keep the combined consistency of the dressing.

Step 11 out of 11

Pour into a hinged jar and store in fridge for up to two weeks.

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