Photo: Rachel Weill; Styling: Dan Becker
Yield
Serves 8 to 10

Time 1 1/4 hours, plus 2 hours to chill. You'll have 1 1/4 cups extra aioli to serve with appetizer vegetables if you like (we chose radishes and blanched broccolini).

How to Make It

Step 1

Cook green beans in a large pot of boiling water just until tender-crisp, 7 to 8 minutes. Drain, cool in a bowl of ice water, drain again, and chill until ready to use.

Step 2

Put potatoes in a large pot, cover with cold water, and bring to a boil over high heat. Reduce heat and simmer just until tender when pierced, about 15 minutes. Drain. When they're cool enough to handle, quarter potatoes and put them in a large bowl. Pour vinegar and olive oil over warm potatoes; add the onion, mix gently, and let stand until cool.

Step 3

Meanwhile, make aioli: Finely shred peel of 1 lemon and squeeze enough lemons to get 7 tbsp. juice. In a food processor, whirl mayonnaise, lemon juice, mustard, garlic, 1/2 tsp. salt, and lots of pepper until smooth. Add lemon zest and pulse just to blend.

Step 4

Mix cool potatoes with 1 cup aioli and the capers. Cover; chill until cold, along with remaining aioli.

Step 5

Just before serving, gently stir in green beans, olives, more aioli if salad is too dry, and more salt and pepper to taste.

Step 6

Note: Nutritional analysis is per serving.

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