Potato Salad Niçoise

1. 1

   Cook green beans in a large pot of boiling water just until tender-crisp, 7 to 8 minutes. Drain, cool in a bowl of ice water, drain again, and chill until ready to use.

2. 2

   Put potatoes in a large pot, cover with cold water, and bring to a boil over high heat. Reduce heat and simmer just until tender when pierced, about 15 minutes. Drain. When they're cool enough to handle, quarter potatoes and put them in a large bowl. Pour vinegar and olive oil over warm potatoes; add the onion, mix gently, and let stand until cool.

3. 3

   Meanwhile, make aioli: Finely shred peel of 1 lemon and squeeze enough lemons to get 7 tbsp. juice. In a food processor, whirl mayonnaise, lemon juice, mustard, garlic, 1/2 tsp. salt, and lots of pepper until smooth. Add lemon zest and pulse just to blend.

4. 4

   Mix cool potatoes with 1 cup aioli and the capers. Cover; chill until cold, along with remaining aioli.

5. 5

   Just before serving, gently stir in green beans, olives, more aioli if salad is too dry, and more salt and pepper to taste.

6. 6

   Note: Nutritional analysis is per serving.

* Per serving · 4 servings · Values may vary.