Niçoise Potato Salad

Stir up a potato salad with fresh herbs, olives and green beans.

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  • prep time 50 min
  • total time 1 hr 50 min
  • ingredients 13
  • servings 4
 

Ingredients

Dressing

1/3
cup light mayonnaise
2
tablespoons chopped fresh dill
2
tablespoons milk
1
tablespoon Dijon mustard
3/4
teaspoon salt
1
clove garlic, finely choppced

Salad

3
eggs
12
small red potatoes, cut into 1/4-inch-thick slices (5 cups)
8
oz fresh green beans, trimmed, cut into 1-inch pieces (2 cups)
1/4
cup chopped red onion
12
pitted medium kalamata or niçoise olives
1
small tomato, cut into thin wedges
Additional chopped fresh dill, if desired

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LOCATION

Steps

  • 1 In small bowl, stir together all Dressing ingredients; refrigerate.
  • 2 Place eggs in single layer in small saucepan; add enough cold water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Peel eggs; coarsely chop 2 of the eggs. Reserve remaining egg for garnish.
  • 3 Meanwhile, in large saucepan, heat 4 cups water to boiling. Add potatoes; return to a boil. Reduce heat to medium; cover and cook 5 minutes. Add beans; cover and cook 6 to 8 minutes longer or until potatoes and beans are crisp-tender.
  • 4 Drain potatoes and beans; rinse with cold water to cool. Drain well. Place in large bowl; add onion, olives and chopped eggs. Add dressing; stir gently to coat. Cover; refrigerate at least 1 hour to blend flavors.
  • 5 Just before serving, slice reserved egg. Arrange egg slices and tomato wedges on salad. Garnish with additional dill.
  • 1 In small bowl, stir together all Dressing ingredients; refrigerate.
  • 2 Place eggs in single layer in small saucepan; add enough cold water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Peel eggs; coarsely chop 2 of the eggs. Reserve remaining egg for garnish.
  • 3 Meanwhile, in large saucepan, heat 4 cups water to boiling. Add potatoes; return to a boil. Reduce heat to medium; cover and cook 5 minutes. Add beans; cover and cook 6 to 8 minutes longer or until potatoes and beans are crisp-tender.
  • 4 Drain potatoes and beans; rinse with cold water to cool. Drain well. Place in large bowl; add onion, olives and chopped eggs. Add dressing; stir gently to coat. Cover; refrigerate at least 1 hour to blend flavors.
  • 5 Just before serving, slice reserved egg. Arrange egg slices and tomato wedges on salad. Garnish with additional dill.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
480
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
2g,
2%
),
Cholesterol
165mg
165%;
Sodium
910mg
910%;
Total Carbohydrate
75g
75%
(Dietary Fiber
8g
8%
  Sugars
7g
7%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
60%;
Calcium
8%;
Iron
30%;
Exchanges:
3 Starch; 1 1/2 Fruit; 4 1/2 Other Carbohydrate; 1 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.