Niçoise Salsa

13 ingredients
4 steps

Ingredients

  • 6 baby Yukon Gold potatoes
  • 4 ounces haricots verts (French green beans), trimmed
  • 1/3 cup halved pitted Nicoise olives
  • 1 large hard-cooked egg, finely chopped
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 2 teaspoons finely chopped fresh chives
  • 1 tablespoon white wine vinegar
  • 2 teaspoons fresh lemon juice (from 1 lemon)
  • 2 teaspoons minced shallot
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons extra-virgin olive oil

Directions

  1. 1
    Place potatoes in a small saucepan, and cover with water. Bring to a boil over high, and reduce heat to medium-low to maintain a simmer. Simmer until tender, about 12 minutes. Drain potatoes, and cool to room temperature, about 20 minutes. Cut potatoes into 1/3-inch pieces.
  2. 2
    Bring 1 inch of water to a boil in a medium saucepan fitted with a steamer basket over high. Add haricots verts to basket; cover and steam until tender-crisp, 3 to 4 minutes. Transfer beans to a bowl of ice and water, and let stand until chilled, about 5 minutes. Drain beans on paper towels, and cut diagonally into 1/2-inch pieces.
  3. 3
    Toss together potatoes, haricots verts, olives, egg, parsley, and chives in a medium bowl. Set aside.
  4. 4
    Whisk together vinegar, lemon juice, shallot, mustard, salt, and pepper in a small bowl. Slowly whisk in oil until emulsified. Drizzle dressing over potato mixture; gently toss to coat. Let stand 5 minutes before serving.

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