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Author Notes: This is my version of the classic Salade Nicoise, simplified. By cooking the potatoes, eggs and beans all in one pot, it streamlines the tediousness of attending to each separately. Serve it on a platter, toss it like potato salad. Dress it up, dress it down. Cold, composed salads are one of the many joys of summer. —Samantha Ardry
Makes 4 large or 8 small servings
For the salad
- 1 pound small, red new potatoes, halved or quartered
- 4 large eggs
- 1/2 pound green beans, ends trimmed and snapped in half or thirds
- 1 pint cherry tomatoes, halved
- freshly chopped parsley (optional)
For the vinaigrette
- 1 garlic clove, peeled
- 3 tablespoons olive oil
- 2 tablespoons white or red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Fill a large bowl half way with ice water and set aside.
- Place the potatoes into a medium stockpot and fill it with cold water. Next, add the eggs directly to the pot on top of the potatoes. Make sure the water is at least 1" above the potatoes and eggs. Bring the water to a boil, then add a generous teaspoon of salt to the water. Reduce the water to a simmer and let the potatoes and eggs cook for 7 minutes. Add the beans to the same pot and cook for 1 minute longer. Remove the pot from the heat and carefully strain, then transfer everything to the bowl of ice water. Let the potatoes, beans and eggs cool for a bit, then strain and let everything drain on paper towels.
- While the vegetables are drying, make the vinaigrette. Grate the garlic clove on a microplane into a small bowl or mason jar. Add the remaining ingredients to the bowl and then whisk everything well until emulsified.
- Peel the eggs and cut them lengthwise in quarters. Arrange the eggs, halved tomatoes, potatoes and beans on a platter or toss gently together in a bowl. Add about 2/3 of the vinaigrette to the salad and carefully dress it, then add the remainder if desired. Taste and season again with salt and pepper if necessary. Sprinkle with chopped parsley and serve.