Potato Salad Niçoise
You can never have too many side dish recipes, so give Potato Salad Niçoise a try. Watching your figure? This gluten free, dairy free, whole 30, and vegetarian recipe has 617 calories, 5g of protein, and 52g of fat per serving. This recipe serves 8. This recipe covers 17% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. Head to the store and pick up pepper, kosher salt, lemons, and a few other things to make it today. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Cook green beans in a large pot of boiling water just until tender-crisp, 7 to 8 minutes.
Drain, cool in a bowl of ice water, drain again, and chill until ready to use.
Put potatoes in a large pot, cover with cold water, and bring to a boil over high heat. Reduce heat and simmer just until tender when pierced, about 15 minutes.
Drain. When they're cool enough to handle, quarter potatoes and put them in a large bowl.
Pour vinegar and olive oil over warm potatoes; add the onion, mix gently, and let stand until cool.
Meanwhile, make aioli: Finely shred peel of 1 lemon and squeeze enough lemons to get 7 tbsp. juice. In a food processor, whirl mayonnaise, lemon juice, mustard, garlic, 1/2 tsp. salt, and lots of pepper until smooth.
Add lemon zest and pulse just to blend.
Mix cool potatoes with 1 cup aioli and the capers. Cover; chill until cold, along with remaining aioli.
Just before serving, gently stir in green beans, olives, more aioli if salad is too dry, and more salt and pepper to taste.