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Rich potato salad with green beans (and spinach!) » Simple and healthy recipe! ✅

I’ve been making, serving (and loving) Nicoise Salad long before Provence became a popular vacation spot for Americans. It took me MY first trip to Nice to realize how many versions there really are! This variation is my vegetarian friends’ favorite lunch entree. You can leave the anchovies out of the dressing if needed, but be sure to add 1/4 teaspoon fine sea salt. It has recently become my favorite picnic potato salad, particularly wonderful because there is no mayonnaise to spoil in the heat. —ChefJune

ingredients
  • Vinaigrette:
  • 2 anchovy fillets in oil, well drained and very finely chopped

  • 1 teaspoon Dijon mustard (I love Fallot)

  • 1 clove garlic, very finely minced

  • 3 tablespoons white wine vinegar

  • 1/3 cup extra virgin olive oil

  • Potato salad:
  • 8 medium red potatoes (2 lb.), washed, skin intact

  • 2 tablespoons dry French vermouth (I like Dolin dry)

  • 1/4 red onion, thinly sliced

  • 3 tablespoons chopped fresh chervil or flat-leaf parsley

  • 1 cup small ripe Nice olives (or choose Nyons or Moroccan ripe olives in oil)

  • Sea salt and freshly ground black pepper to taste

  • 1 pound green beans (small French green beans)

  • 2 pounds fresh baby spinach, washed several times to remove grit and well patted dry

Indications
  1. Vinaigrette:
  2. In a bowl, mix the anchovies, mustard, garlic and vinegar. Add the oil, one tablespoon at a time, always stirring. Set the dressing aside to let the flavors meld.

  1. Potato salad:
  2. Bring a large pot of water to boil. Add the potatoes and cook until tender when pierced with a fork.

  3. Clean the green beans and blanch them in plenty of boiling salted water for about 4 minutes. Immediately remove from heat and cool in a water bath in ice water to stop cooking. Season with about 2 tablespoons of vinaigrette

  4. While the potatoes are still hot but cool enough to handle, cut them into thick slices and place them in a large, shallow bowl. Sprinkle each layer with a little vermouth, red onion and parsley. Pour over the vinaigrette and olives and, with your hands, delicately dress the potatoes with the olives and the dressing. Clean sides of plate; Add salt and pepper to taste.

  5. Cover with plastic wrap and let the potatoes rest at room temperature for at least 1 hour before serving.

  6. 5. You can prepare all the components ahead of time, but don’t assemble the salad until serving time. For a sit-down lunch, spoon the potato mixture over the spinach and garnish with more olives and thinly sliced ​​red onions. For a casual picnic service, arrange as before, then mix everything together.

  7. Teacher’s Tip: Any waxy potato, such as Yukon Gold or Rattes, will work well in this salad.

  8. Wine Tip: I particularly like a Provençal white with this salad. Now that La Vieille Ferme wines are widely available, I hope you’ll make them a part of your pantry. They are great picnic wines.

Over 30 years chef, educator, writer, consultant, “winie”, tour guide/coordinator

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