CLASSIC NICOISE SALAD
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.
- Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
- Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
- Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
- Toss the tomatoes ian a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.
- Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.
POTATO NICOISE SALAD
Up your potato salad game with this Nicoise salad-style version for a crowd. Potato Nicoise Salad's hearty appeal comes from hard-cooked eggs.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 16 servings, 1/2 cup each
Number Of Ingredients 13
Steps:
- Combine first 6 ingredients in large bowl.
- Blend all remaining ingredients except eggs in blender. Toss 3/4 cup with potato mixture. Top with eggs.
- Refrigerate 1 hour. Refrigerate remaining dressing for another use.
Nutrition Facts : Calories 240, Fat 19 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 45 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
NICOISE "PETITE" POTATO SALAD
Make and share this Nicoise "petite" Potato Salad recipe from Food.com.
Provided by Chef mariajane
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- IN a saucepan of salted boiling water, cook potatoes until tender, about 10 minutes; drain. In a large bowl, combine potatoes, green beans, olives , onions, and tomatoes.
- Whisk together vinegar and olive oil. Pour over salad and toss gently. Transfer to a platter. Sprinkle cheese crumbles and tuna over the top.
Nutrition Facts : Calories 368.4, Fat 20, SaturatedFat 6.6, Cholesterol 50.4, Sodium 464.8, Carbohydrate 20.1, Fiber 3.7, Sugar 1.4, Protein 27.9
NICOISE POTATO SALAD
Steps:
- Mix 1 cup chopped mixed parsley, chives and tarragon, 1/2 cup chopped shallot, 1/3 cup white wine, 1/4 cup olive oil, 2 tablespoons each white wine vinegar and dijon mustard, and salt and pepper to taste. Toss with 2 pounds boiled halved fingerlings, adding 2 cups chopped green beans to the potatoes during the last 4 minutes of cooking. Add 1 drained can oil-packed tuna and 1/2 cup halved kalamata olives.
SALADE NIçOISE
Make salade niçoise your go-to salad for summer. With crunchy lettuce, ripe tomatoes, potatoes, tuna and soft-boiled eggs, it's full of flavour and texture
Provided by Barney Desmazery
Categories Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 12
Steps:
- To make the dressing, mash the garlic and anchovy, if using, with a small pinch of salt on a board using the blade of a large knife, or in a pestle and mortar. Combine the paste with the mustard and vinegar, then slowly stir in the tuna oil. Set aside.
- Tip the new potatoes into a large pan of cold salted water, ensuring they're well covered. Bring to the boil, then reduce the heat to a simmer. Add the beans and cook for 5 mins, then remove with a slotted spoon and immediately plunge into a bowl of iced water to cool. Cook the potatoes for another 5 mins until tender, then drain and leave to cool. When cool enough to handle, halve or quarter them, and toss in a large bowl with 1 tbsp of the dressing. Leave to cool completely.
- Meanwhile, cook the eggs in a second pan of simmering water for 7½ mins, then transfer to a bowl of iced water to cool. Drain the beans and eggs, then peel and halve the eggs.
- Tip the lettuce quarters, cooked beans and olives into the bowl with the potatoes. Add most of the remaining dressing and gently toss. Divide the salad between two bowls, and top with the tomatoes and eggs. Flake over the tuna, then drizzle with the rest of the dressing and season.
Nutrition Facts : Calories 633 calories, Fat 42 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 34 grams protein, Sodium 2.2 milligram of sodium
More about "nicoise petite potato salad recipes"
HEALTHY ROASTED NICOISE POTATO SALAD - EA STEWART, THE …
From eastewart.com
5/5 (1)Total Time 1 hrCategory Side DishCalories 186 per serving
- Cut potatoes in half, then cut each half into 8 quarters. Place potatoes on foil lined baking sheet. Drizzle the potatoes with 1 tablespoon of the olive oil and sprinkle the 1/4 teaspoon of sea salt on top. Using hands, toss the potatoes together with the olive oil and sea salt until well coated. Spread out on the baking sheet and bake for approximately 30-35 minutes, or until a light golden brown on the edges. Turn the potatoes periodically during the baking process.
- While the potatoes are cooking, trim the green beans then cut them in to approximately 1/2 inch pieces and steam in a pot for about 4 minutes or until tender crisp. Run water over the green beans after removing from heat to stop the cooking process, then set aside.
- Make the dressing by combining the 1/2 cup of olive oil, lemon juice, and golden balsamic vinegar in a bowl. Season to taste with sea salt and fresh ground black pepper.
NIçOISE SALAD WITH POTATOES AND DIJON VINAIGRETTE | THE …
From littlepotatoes.com
WHOLE30 WARM POTATO SALAD NIçOISE RECIPE - CLEAN …
From cleaneatingmag.com
NIçOISE “PETITE” POTATO SALAD - SAFEWAY
From safeway.ca
NICOISE-STYLE POTATO SALAD | HEALTHY DELICIOUS
From healthy-delicious.com
POTATO SALAD NICOISE - PRODUCE MADE SIMPLE
From producemadesimple.ca
NICOISE POTATO SALAD RECIPE - BLUE PLATE MAYONNAISE
From blueplatemayo.com
POTATO SALAD NIçOISE RECIPE -SUNSET MAGAZINE
From sunset.com
NIçOISE “PETITE” POTATO SALAD | FOODLAND
From foodland.ca
- In a saucepan of salted boiling water, cook potatoes until tender, about 10 min.; drain. In a large bowl, combine potatoes, green beans, olives, onion and tomatoes.
- Whisk together vinegar and olive oil. Pour over salad and toss gently. Transfer to a platter. Sprinkle cheese crumbles and tuna over the top.
NIçOISE SALAD BAKED POTATOES RECIPE - LOS ANGELES TIMES
From latimes.com
LOADED POTATO SALAD RECIPE | KITCHN
From thekitchn.com
ANTIPASTO NIçOISE RECIPE | BON APPéTIT
From bonappetit.com
NICOISE POTATO SALAD - DISCOVER RECIPE
From discoverrecipe.com
NICOISE-STYLE POTATO SALAD | IDAHO POTATO COMMISSION
From idahopotato.com
POTATO SALAD NIçOISE - THE DAILY MEAL
From thedailymeal.com
POTATO AND GREEN BEAN SALAD NICOISE - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
POTATO SALAD NIçOISE - THE SOPHISTICATED CAVEMAN
From thesophisticatedcaveman.com
CLASSIC FRENCH NIçOISE SALAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
AN EASY RECIPE FOR A TANGY NO-MAYO POTATO SALAD - EATER
From eater.com
THE BEST NICOISE SALAD | FOODIECRUSH.COM
From foodiecrush.com
You'll also love