Nicoise Petite Potato Salad Recipes

NICOISE "PETITE" POTATO SALAD

Nicoise

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

Ingredients

0.5 (454 g) bag medley pepites potatoes, quartered
1 cup green beans, cooked
1/2 cup pitted black olives
1/2 medium red onion, sliced
1 pint red grape tomatoes
2 tbps. white wine vinegar
2 tablespoons extra virgin olive oil
1 (113 g) container goat's milk cheese, crumbled
2 (170 g) cans lemon & pepper flaked light tuna

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

Nicoise Potato Salad image

Provided by Food Network Kitchen

Categories side-dish

Number Of Ingredients 0

Ingredients

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.

POTATO NICOISE SALAD

Potato Nicoise Salad image

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

Ingredients

2 lb. red potatoes (about 6), cut into 1-inch cubes, cooked and cooled
1/2 lb. fresh green beans, cut into 1-inch lengths, cooked and cooled
1 red pepper, chopped
10 pitted Kalamata olives, cut in half
1 Tbsp. chopped fresh chives
1 Tbsp. chopped fresh parsley
1-1/4 cups olive oil
1/2 cup white wine vinegar
2 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. honey
4 cloves garlic
1/4 tsp. white pepper
4 hard-cooked eggs, cut into wedges

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

JULIA CHILD'S POTATO SALAD NICOISE

Julia Child's Potato Salad Nicoise image

Make and share this Julia Child's Potato Salad Nicoise recipe from Food.com.

Provided by alvinakatz

Categories Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

1 garlic clove, forced through a press
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon wine vinegar
1/2 teaspoon dry mustard
1/2 cup olive oil
fresh ground black pepper
fresh basil
4 medium white potatoes
1 tablespoon shallots or 1 tablespoon green onion, minced
salt
pepper
2 -3 tablespoons chicken broth
2 -3 tablespoons water
1/2 lb fresh green beans, cleaned and trimmed
1 large head boston lettuce, cleaned and chilled
4 tomatoes, quartered
3 hard-cooked eggs, peeled and quartered
2 ounces anchovies packed in oil, drained
2 -3 tablespoons drained capers
1/2 cup black olives
1 (6 ounce) can tuna in water, drained
2 -3 tablespoons chopped parsley

Steps:

To prepare the sauce: With a spoon, pound together the garlic and salt to a paste. Beat in a T each of lemon juice and wine vinegar and the dry mustard. Slowly whisk in the olive oil and the pepper and basil. Refrigerate until ready to use.
To prepare the potatoes: Scrub the potatoes; steam or boil unil tender, about 20 minutes. Cut into chunks, or slice 1/2 inch thick. Toss potatoes gently with shallots, salt, pepper, chicken broth and water. Allow to sit 4 minutes, tossing once or twice to absorb liquid evenly. Add 1/4 cup dressing, toss again and refrigerate.
To prepare the salad: Place the beans in boiling water 5 minutes. Drain and rinse with cold water until chilles. Drain and pat dry; chill.
Toss the lettace with several spoonfuls of dressing and arrange the leaves around the edge of a large, deep platter. Turn the potato salad into the middle of the leaves. Arrange tomatoes around the potatoes and drizzle with a little dressing. Toss the beans with a spoonful of dressing and arrange around tomatoes.
Distribute the eggs and garnish with anchovies and capers. Ring the potatoes with a line of black olives. Break up the tuna and arrange in the center of the potato salad. Drizzle with dressing. Garnish with parsley and serve.

Nutrition Facts : Calories 563.3, Fat 35.9, SaturatedFat 5.9, Cholesterol 168.2, Sodium 1384.5, Carbohydrate 39, Fiber 6.6, Sugar 6.9, Protein 23.9

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