Mediterranean Potato Salad

Mediterranean Potato Salad

I prefer mine with a mustardy vinaigrette and classic salade Niçoise ingredients.
TIME 45 minutes, with pre-cooked eggs
MAKES 4 servings
1 pound waxy or all-purpose potatoes, peeled and cut into 1-inch chunks Salt
½ pound green beans, trimmed and cut into 1-inch pieces
2 tablespoons any wine vinegar, or more as needed
½ cup olive oil, or more as needed
1 teaspoon minced garlic
1 small shallot, minced
1 teaspoon Dijon-style mustard
Freshly ground black pepper
2 hard-boiled eggs, sliced or chopped
½ cup pitted black olives, chopped
1 pint cherry or grape tomatoes, halved

1 Put the potatoes in a large pot with enough water to cover them by 1 inch or so; add a large pinch of salt. Bring to a boil, then lower the heat so the water bubbles gently. Cook the potatoes until they are just beginning to get tender, 5 to 7 minutes, then add the green beans.

2 Cook until the potatoes are tender but still firm and not at all mushy and the green beans are brightly colored and crisp-tender, another 3 to 5 minutes. Drain in a colander, rinse in cold water for 1 minute, and drain again.

3 While the potatoes are cooking, put the vinegar, oil, garlic, shallot, mustard, and a sprinkle of salt and pepper in a large bowl and stir to combine. Add the potatoes and green beans along with the eggs, olives, and tomatoes and toss gently to combine. Taste and adjust the seasoning and serve.

  • American-Style Potato Salad: Pare all the ingredients down to just the potatoes and salt and pepper. (And increase the quantity of the potatoes to about 1½ pounds.) Prepare and cook the potatoes as described in Steps 1 and 2 (without the beans). While the potatoes cook, whisk together ½ cup mayonnaise, 3 tablespoons any wine vinegar, and some salt and pepper in a large bowl. Toss the warm drained potatoes in the dressing, adding 2 chopped celery stalks and ¼ cup chopped scallions. Garnish with chopped fresh parsley leaves if you like and serve right away or refrigerate for up to a day.
  • Traditional Salade Niçoise: Make the recipe through Step 2. In Step 3, use a small bowl or blender to prepare the dressing. Divide 6 cupstorn assorted lettuces among 4 plates and put the potatoes, green beans, eggs, olives, tomatoes, and one 7-ounce can tuna (preferably packed in olive oil) on top of the lettuce. Drizzle with the dressing and serve.

  • Waxy potatoes—the kind with thin red or white skin—are ideal for salad (and boiling in general), because they keep their shape better than higher-starch potatoes. (All-purpose potatoes like Yukon Gold are a good second choice.) Use starchy baking potatoes if you must, but be prepared for them to disintegrate a bit.
  • For a drier texture, return the drained potatoes and beans to the empty hot cooking pot for a few minutes to dry.

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