I have eaten many variations of Niçoise salads and the one I made today is my favourite.
Enjoy!
french potato salad
makes: 2 portions
Ingredients
200g potatoes
200g green beans
2 eggs
15 pitted olives
2 small cans of tuna in olive oil, strained (keep the olive oil for the dressing)
60g cherry tomatoes, halved
8 to 10 large capers
salt and black pepper
Dressing for the potatoes:
40g olive oil from the tuna cans (add extra if not enough)
1 tsp lemon juice
½ tsp black pepper
Dressing for the salad:
1 tbsp Dijon mustard
40g olive oil
1 tbsp fresh tarragon, finely cut, or 1 tsp dry tarragon
Method
Boil the potatoes in salted water until cooked. Peel and dice them while they’re still warm.
Mix potatoes with the potato dressing while they are still warm. Add more salt if needed, but keep in mind the mustard and capers are salty as well.
Boil the green beans in salted water. Once cooked, drain and put aside.
Hard-boil the eggs, then peel and quarter.
Put all salad dressing ingredients in a jar or bottle and shake well to mix.
Gently mix potatoes, green beans, olives, tuna and tomatoes with the salad dressing.
Layer the eggs and capers on top and leave the salad in the fridge for minimum 30 minutes to allow the flavours to develop.
Tips & cheats
Make extra salad dressing to serve on the side and add some slices of lemon for more acidity.
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