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.
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
- 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
- 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
- Boil potatos until fork tender. Do not overcook or they will fall apart in the salad.
- In a small bowl, combine all ingredients for the "french mix" dressing.
- Toss with the hot cooked potatos.
- To this, add the cooked and cut green beans and halved Kalamata Olives.
- 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.
- 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.