Potato Salad Niçoise
Photo: Rachel Weill; Styling: Dan Becker
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).
Yield: Serves 8 to 10
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Amount per serving
- Calories: 350
- Calories from fat: 67%
- Protein: 4.5g
- Fat: 26g
- Saturated fat: 3.6g
- Carbohydrate: 27g
- Fiber: 4g
- Sodium: 419mg
- Cholesterol: 12mg
- 3/4 pound green beans, cut into 2-in. lengths
- 3 pounds small red potatoes, scrubbed
- 1/4 cup white wine vinegar
- 1/4 cup extra-virgin olive oil
- 1/2 medium red onion, slivered, rinsed, and drained
- 3 lemons
- 2 cups mayonnaise
- 2 tablespoons Dijon mustard
- 2 medium garlic cloves
- About 1/2 tsp. kosher salt
- Freshly ground black pepper
- 2 tablespoons drained capers
- 1 cup pitted Niçoise olives
- 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.
- 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.
- 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.
- 4. Mix cool potatoes with 1 cup aioli and the capers. Cover; chill until cold, along with remaining aioli.
- 5. Just before serving, gently stir in green beans, olives, more aioli if salad is too dry, and more salt and pepper to taste.
- Note: Nutritional analysis is per serving.
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