Food Recipes Niçoise-Inspired Potato Salad 5.0 (1) 1 Review Tired of the same old potato salad? Try this roasted version studded with hard-boiled eggs and haricot verts. By Tricia Manzanero Published on June 22, 2024 Rate PRINT Share Close Photo: Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Carla Gonzalez Hart Prep Time: 30 mins Total Time: 1 hr Servings: 8 Hailing from Nice, France, the niçoise salad is one of the most famous composed salads due to the multiple ingredients it calls for, all perfectly arranged on the plate. This roasted potato salad recipe takes ingredient inspiration from the French Riviera’s salad and flips the script giving potatoes the spotlight. The potatoes are roasted instead of boiled and tossed with haricot verts, grape tomatoes, and black olives. A zesty dill and Dijon dressing coats the ingredients keeping this potato salad light and bright. Instead of niçoise olives, this version calls for kalamata, but if you can get your hands on the small, mellow niçoise, go for it. Serve this salad alongside burgers or other grilled meats. Don’t be shy when salting the water for blanching the haricot verts. These French green beans, and all veggies, need a generous amount of salt in the water to ensure maximum flavor, since the salted cooking water seasons them from the inside out. Ingredients 4 large eggs 2 lb. fingerling potatoes, halved lengthwise (about 6 cups) 1/3 cup plus 2 Tbsp. extra-virgin olive oil, divided, plus more for topping 2 tsp. kosher salt, divided, plus more for cooking beans 1 tsp. freshly ground black pepper, divided, plus more for topping 4 oz. trimmed haricots verts (French green beans) 1 Tbsp. finely chopped shallot 1 Tbsp. finely chopped fresh dill, plus more for topping 1 Tbsp. Dijon mustard 1 tsp. lemon zest plus 1 tsp. fresh juice (from 1 lemon) 1 tsp. honey 1 cup halved grape tomatoes 1/2 cup pitted and sliced kalamata olives, drained Directions Bring a medium pot of water to a boil. Carefully add eggs. Reduce heat to a lively simmer and cook eggs for 11 minutes. Transfer eggs to a bowl of ice water. Let stand until cool, about 20 minutes. Meanwhile, preheat oven to 400°F. Toss potatoes with 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper on a rimmed baking sheet lined with parchment paper. Roast potatoes, stirring once halfway through, until fork-tender, about 20 minutes. While potatoes are roasting, bring a medium saucepan of salted water to a boil over medium-high. Add beans; cook until crisp-tender, 3 to 4 minutes. Drain and rinse under cold water. Whisk shallot, dill, mustard, lemon zest, lemon juice, honey, and remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Gradually whisk in remaining 1/3 cup oil. Stir in warm potatoes, beans, tomatoes, and olives. Transfer to a platter. Peel eggs and slice into wedges. Place on platter. Drizzle eggs with oil and top dish with dill and pepper. Serve warm or at room temperature. Make-Ahead: Boil and refrigerate the eggs up to 3 days ahead. Prep the dressing and blanch the green beans up to 1 day ahead. Store in the refrigerator. Leftover salad will keep in the fridge for a day or two. Rate It Print