Niçoise Salsa Recipe

Name: Niçoise Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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
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
Toss together potatoes, haricots verts, olives, egg, parsley, and chives in a medium bowl. Set aside.
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.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Niçoise Salsa falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Niçoise Salsa

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