1lb.Boiled Red or Fingerling Potatoshalved or quartered (depending on size)
FRENCH MIX DRESSING:
1/2Cof Herbssuch as Parsley, Chives and Tarragon chopped
1/4CShallotchopped
1Tbl White Wine
1/8COlive Oil
1Tbl White Wine Vinegar
1tspDijon
1Tbl Agave NectarOptional
Salt and Pepperto taste
FOR THE SALAD:
1CCooked Green Beanscut
1/4CKalamata Oliveshalved
OPTIONAL:
2-3oz.Roughly Choppednot 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
Parsleyfor garnish
Instructions
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.