Vegetarian Niçoise salad with green beans, radishes, olives, new potatoes, and eggs
This vegetarian version of the classic French salad is brimming with bright spring vegetables, a lemony Dijon dressing, and tangy fried capers.Place potatoes in a medium pot; add cold water to cover by 1". Season with salt, bring to a boil, and cook until potatoes are fork-tender, 12–15 minutes. Transfer to a large bowl of ice water and chill until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
I don't care that it's not an authentic Salade Niçoise - it's a great summer salad, and it would be good served with tuna. I served it as a .ain side with herbes de Provence roasted chicken and crêpes for dessert, and my guests loved it. I love Niçoise olives, but they're impossible to find, so had to sub other black olives.Very good! Used dry capers in sea salt straight from jar onto salad. Threw green beans in with the potatoes during last 3 minutes of cooking.
French Potato Green Bean Olive Main Dinner Dairy Free Gluten Free Nut Free Vegetarian Epicurious
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