Potato Salad Nicoise

Makes:
6 servings
Time to Prepare:
0:10
Time to Cook:
0:15

Ingredients

  • 1/4 lb 
    Green Snap Beans
  • 1/4 lb 
    Red Tomatoes
  • 1/2 bulb 
    Fennel
  • 1/2 small 
    Onions
  • 1/2 cup 
    Canned Olives
  • 1 lb 
    Potato
  • 2 tbls 
    Cider Vinegar
  • 1/4 cup 
    Olive Oil
  • 1 tbls 
    Yellow Mustard
  •  
    Table Salt
  •  
    Black Pepper

Directions

1. Cover potatoes with salted water. Bring to a boil, reduce heat, and cook until fork tender, about 8-10 minutes. Take care not to overcook the potatoes. Drain and keep warm.

2. In another saucepan, bring water to a boil and blanch the green beans until crisp tender, 3-5 minutes. Drain and immediately immerse in ice-cold water. When well chilled, drain again and pat dry. Refrigerate until needed.

3. To make the vinaigrette, whisk together the vinegar, olive oil and Dijon mustard. Add warm potatoes and toss. Cool to room temperature.

4. Add green beans, roma tomatoes, fennel, onion and olives to potatoes. Season to taste with salt and pepper.

5. NOTE: Yukon Gold potatoes have a rich buttery flavor and are delicious in this salad. One-half cup of your favorite bottled Italian vinaigrette may be substituted for the oil, vinegar and mustard.

6. Lighten Up: Reduce the amount of olive oil to 2 tablespoons and add 2 tablespoons chicken stock.

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