Warm Potato Salad Niçoise
This quick and easy, Whole30-compliant flavorful potato salad can be served as a side or work as a protein-packed meal all by itself.
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Before you cringe at the title of “warm potato salad”, we promise this isn’t some picnic dish left out in the sun too long. This colorful platter is composed of boiled potatoes, tuna cooked in shallots and garlic, mixed lettuce, boiled eggs and green beans. Not to mention the fresh herbs – chopped dill and chives.
Ingredients
- 1½ lb multicolored baby potatoes sea salt, to taste
- 1 7-oz jar tuna or mackerel fillets packed in olive oil
- 1 small shallot, minced
- 1 clove garlic, minced
- 3 Tbsp. whole-grain mustard
- 3 Tbsp. red wine vinegar
- 2 Tbsp. olive oil
- 3 Tbsp. chopped fresh dill
- 2 Tbsp. chopped fresh chives
- ground black pepper, to taste
- 4 large eggs
- 8 oz thin green beans, trimmed, halved crosswise
- ¼ English cucumber, halved lengthwise, sliced
- 2 cups mixed lettuce/chicory (such as raddichio, Little Gem, Boston or romaine lettuce), torn
Preparation
- Place potatoes in a pot and cover with cool water. Bring to a boil, add a generous pinch salt, then reduce heat and simmer, covered, until potatoes are tender, about 15 to 20 minutes. Drain.
- Drain tuna, reserving oil. Place ¼ cup of reserved oil, shallot and garlic in a small skillet over low heat. Cook until mixture sizzles for 30 seconds, then transfer to a large bowl. Whisk in mustard, vinegar, olive oil, dill and chives. Season with salt and pepper.
- Place eggs in a saucepan; cover with 1 inch water. Bring to a boil, then turn off heat, cover pan and let stand 8 minutes. Remove eggs and place in a bowl of ice water. When eggs have cooled, peel and halve. Rinse pan, fill halfway with water and add a generous pinch salt. Bring to a boil. Add green beans and blanch until just crisp-tender, 1 to 2 minutes. Transfer green beans to a bowl of ice water. Once cool, drain and pat dry.
- Quarter potatoes and place in bowl with dressing, green beans and cucumber; toss. Crumble tuna and add to vegetables; toss again. Divide lettuce among plates (or use a large serving platter); top with potato mixture and egg halves and season with pepper.
Nutrition Information
- Serving Size ¼ of recipe
- Calories 495
- Carbohydrate Content 39 g
- Cholesterol Content 199 mg
- Fat Content 28 g
- Fiber Content 5 g
- Protein Content 20 g
- Saturated Fat Content 5 g
- Sodium Content 687 mg
- Sugar Content 4 g
- Monounsaturated Fat Content 19 g
- Polyunsaturated Fat Content 3 g