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Prep time
30 minutes
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Cook time
20 minutes
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serves
6
Author Notes
This salad is inspired by the French Nicoise salad. A mayo-free alternative to traditional potato salad. —The Sage Olive
Ingredients
- For the salad:
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5
medium-sized red potatoes (approximately 1.5 lbs)
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8 ounces
green beans
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1/2 cup
Kalamata olives
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3 tablespoons
chopped parsley
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3 tablespoons
chopped dill
- For the dressing:
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4 tablespoons
olive oil
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3 tablespoons
fresh lemon juice
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2
minced garlic
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1 teaspoon
Dijon mustard
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1/2 teaspoon
sumac
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1 teaspoon
salt
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1 teaspoon
pepper
Directions
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Boil the potatoes in water until fork tender – approximately 13-15 minutes. Remove them from the water and allow to cool.
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Boil the green beans for five minutes and place in an ice bath to stop the cooking.
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In a small bowl, combine the dressing ingredients and whisk together.
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When the potatoes have cooled, cut into one-inch pieces and place in a serving bowl. Drizzle 1-2 tablespoons of the dressing on the potatoes and stir.
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When the green beans have cooled, remove from the ice bath and cut into one-inch pieces.
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Chop the dill, parsley and olives. Add the green beans, olives, dill and parsley to the potatoes.
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Pour the remaining dressing and season with salt and pepper. Stir until all the ingredients are coated with the dressing.
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