Nicoise Potato Salad {Mayo-Free, Vegetarian}
A mayo-free potato salad, heavy on the veggies. "in the style of Nice," this potato salad has lots of olives and a tangy, lemony dijon vinaigrette dressing. Low-fat, Vegetarian
Servings: 8 people
Calories: 257kcal
Ingredients
Salad
- 8 small potatoes (I used white potatoes)
- 4 eggs (hard boiled, and diced)
- 2 cups fresh green beans
- 1 cup cherry tomatoes quartered
- 1 (15) ounce can black olives (or your favorite olives)
- 1 yellow bell pepper chopped
- 1 cup parsley finely chopped
- sea salt & fresh cracked pepper to taste (after dressing is added)
Dressing
- 1/4 cup lemon juice
- 1/4 cup red wine vinegar
- 1/4 cup fresh tarragon (finely chopped, optional)
- 1 1/2 tablespoons dijon mustard
- 1 tablespoon olive oil
- 3/4 teaspoon sea salt
- 1/2 teaspoon honey
Instructions
- Boil potatoes until they are soft. I leave the peels on. They are done with the peel easily comes off.
- Blanch or lightly steam the green beans until crisp tender. Cool.
- Once the potatoes have cooled, add the egg, steamed green beans, cherry tomatoes, olives, bell pepper, and chopped parsley.
- To make the dressing, add all ingredients to a small container, and shake or stir well. Pour the dressing over the salad, and stir until the egg yolks and potatoes have mixed with the dressing to create a creamy salad.
- Season with extra sea salt and fresh cracked pepper, if needed.
Notes
To create a meal, serve on top of spinach with grilled fish.
This creates a super fast, filling lunch option with a bed of lettuce and some canned tuna.
Nutrition
Calories: 257kcal | Carbohydrates: 29g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 1190mg | Potassium: 984mg | Fiber: 8g | Sugar: 2g | Vitamin A: 1351IU | Vitamin C: 68mg | Calcium: 137mg | Iron: 8mg