Nicoise Style Potato Salad {Vegan}

My inspiration for this Nicoise Style Potato Salad was of course, the French Salad Nicoise.  Granted, it’s not the classical version of the salad, but nevertheless, a delicious marriage of two dishes.  Warm potato salad and some of the elements from the Nicoise.

I used a vinaigrette made from herbs, olive oil, shallot, white wine and white wine vinegar along with a bit of dijon mustard.  You can adjust the tanginess with a bit of sweetness from agave syrup depending on your preferences.  Season to taste with salt and pepper and toss with the warm potatos and green beans.  I finish with the chickpeas and Kalamata Olives.

It’s light, it’s healthy and really satisfying.

Nicoise Style Potato Salad

Nicoise Style Potato Salad

As an alternative to the chickpeas, there is a new (well, maybe not new, but new to me) vegan product on the market I have yet to try, but sounds interesting.  It’s by Atlantic Foods and it’s called “fishless tuna“…made from textured soy protein.  If you’ve tried it, I would love to know what you thought.  I’m not big into meat or fish substitutes, but I know alot of vegans who are so I like to give the options if they are available.

Nicoise Style Potato Salad

Nicoise Style Potato Salad

 

Nicoise Style Potato Salad

Nicoise Style Potato Salad

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Servings 2

Ingredients

  • 1 lb. Boiled Red or Fingerling Potatos halved or quartered (depending on size)
  • FRENCH MIX DRESSING:
  • 1/2 C of Herbs such as Parsley, Chives and Tarragon chopped
  • 1/4 C Shallot chopped
  • 1 Tbl White Wine
  • 1/8 C Olive Oil
  • 1 Tbl White Wine Vinegar
  • 1 tsp Dijon
  • 1 Tbl Agave Nectar Optional
  • Salt and Pepper to taste
  • FOR THE SALAD:
  • 1 C Cooked Green Beans cut
  • 1/4 C Kalamata Olives halved
  • OPTIONAL:
  • 2-3 oz. Roughly Chopped not pureed Chickpeas OR, for an even more authentic vegan version of Nicoise, if you can find it try this tuna alternative by Atlantic Natural Foods
  • Parsley for garnish

Instructions

  1. Boil potatos until fork tender. Do not overcook or they will fall apart in the salad.
  2. In a small bowl, combine all ingredients for the "french mix" dressing.
  3. Toss with the hot cooked potatos.
  4. To this, add the cooked and cut green beans and halved Kalamata Olives.
  5. If using chickpeas, roughly chop and add last so they don't break up too much. You could also leave them whole as we did here.
  6. There are also a few "tuna" alternatives on the market now if you can find them. They, like most meat alternatives, are made of texture soy protein. Completely optional. If using, I would leave out the chickpeas.

 

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