Niçoise Potato Salad with Tiny Green Beans (and Spinach!)

 

I've been making, serving (and loving) Salade Niçoise since long before Provence became a popular vacation spot with Americans. It took MY first trip to Nice to realize just how many versions of it there really are! This variation is a favorite luncheon main course of my vegetarian friends. You can leave the anchovies out of the dressing if you must, but then be sure to add 1/4 teaspoon of fine sea salt. It has lately become my favorite picnic potato salad - especially wonderful because there's no mayonnaise to spoil in the heat.

What you will need

2 oil-packed anchovy fillets, well drained and very finely chopped

1 teaspoon Dijon mustard (I love Fallot)

1 clove garlic, very finely chopped

3 tablespoons white wine vinegar

1/3 cup extra-virgin olive oil

8 medium-sized red potatoes (2 pounds) scrubbed, with skins intact

2 tablespoons dry French vermouth (I like Dolin dry)

1/4 red onion, thinly sliced

3 tablespoons chopped fresh chervil or flat-leaf parsley

1 cup tiny ripe Niçoise olives (or choose oil-cured ripe olives from Nyons or Morocco)

Sea salt and freshly ground black pepper to taste

1 pound haricots verts (tiny French green beans)

2 pounds fresh, young spinach, washed several times to remove any sand, and well dried

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