Pesto Potato Salad Nicoise

>> Wednesday, August 10, 2016


Pesto Potato Salad Nicoise


This main-dish potato salad is a delightfully different take on the ordinary summer staple. It combines the classic French nicoise salad with a creamy pesto-based dressing. Perfect for our memories of Nice, which also remind Joe of Italy.





The last time Joe was in Nice, he was there on business for a French pharmaceutical company. He didn't get to enjoy much of the seaside life until his day off. Then he went on a countryside run that skirted the Mediterranean nearly to San Remo over the Italian border, before heading back for lunch. He ordered a classic salade Ni├žoise, which is usually a cold composed salad of potatoes, olives, tomatoes, sardines, tuna, and green beans.

Our version is a a cool summer salad that looks pretty fancy on a platter and gives you something new to do with potato salad. I've already made it a couple of times this summer - and ate the leftovers yesterday at lunch.

Pesto Potato Salad Nicoise


Ingredients

For the pesto

3 tbsp basil leaves
2 tbsp Parmesan cheese, grated
2 tbsp pine nuts
1/2 tsp lemon juice
3 tbsp olive oil

For the salad

2 eggs
6 medium potatoes, scrubbed
2 cups green beans, rinsed and cut in half
1 stalk celery, diced
1/2 cup white onion, finely sliced
1 6-oz can tuna packed in water, drained
1/4 cup black olives, sliced
1 tbsp anchovy paste
2 tsp salt
1 cup mayonnaise
2 tsp lemon juice
2 large tomatoes, cut into wedges
1 head of romaine lettuce, separated into leaves

Directions

Blend together all pesto ingredients until smooth. Stir together with the mayonnaise, lemon juice, salt, and anchovy paste, and chill the sauce.

Boil the eggs and potatoes until the potatoes are just tender; drain and rinse with cold water. Chill, then cut the potatoes into bite-sized chunks and the eggs into wedges. Place the green beans in boiling water and blanch for 3 minutes, then immerse them in cold water to stop the cooking. 

In a large bowl, stir together the potatoes, green beans, celery, onion, tuna, olives, and sauce. Place the lettuce leaves on individual plates or a large platter. Mound the salad on the lettuce, then arrange the egg and tomato wedges around the salad. 

Serves 4-6.

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