Nicoise-Style Potato Salad


  • 4 red-skinned Idaho® potatoes, peeled and cut into 1-inch cubes
  • ½ cup green beans, cut into 2-inch segments
  • 2 hard-boiled eggs, chopped
  • 1 large shallot, minced
  • ¼ cup nicoise or Kalamata olives
  • 1 lemon, juiced
  • 3 tablespoons olive oil
  • ¼ cup grainy mustard
  • ¼ teaspoon sea salt


  1. Add the potatoes to a large pot and cover with cold water. Bring to a boil, then simmer until tender, about 15 minutes. Add the green beans to the pot along with the potatoes and cook 2 minutes, or until bright green. Drain.
  2. Transfer the potatoes and green beans to a large mixing bowl. Add the egg, shallot, and olives.
  3. In a small jar, combine the lemon juice, olive oil, mustard, and sea salt. Cover and hsake to combine. Pour over the potatoes and mix well.
  4. Chill until ready to serve. Adjust seasoning to taste.
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Yield: 6 servings

Lauren Keating
Food Blogger
Healthy Delicious

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