Want a potato salad without mayo? This recipe is perfect. The tangy Dijon vinaigrette and tangy ingredient list makes this side dish the perfect accompaniment to rich BBQ and grilled meats.
Course Side Dish
Cuisine American, French
Keyword Anchovies, Capers, Eggs, Feeds a Crowd, Green Beans, Mustard, Olives, Party Food, Potatoes, Salad
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Potato Cooling Time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 8
Ingredients
2lbsred potatoescut into 2-3-inch chunks
¼cupcider vinegar
6ozgreen beanstrimmed, cut into 2-inch pieces, and cooked until tender crisp; see note
4eggshard boiled and chopped into 6ths or 8ths; see note
20olivespitted and halved; your favorite mix
¼cupcapersdrained and rinsed of extraneous brine
¼cupparsleyroughly chopped
¼cuplemon juice
2tbspshallotfinely minced
1clovegarlicgrated on a microplane or finely minced
1tsp thyme leavesabout 5-6 stems
3anchovy filletschopped finely
½tspwhite pepper
½tspkosher salt
2tspsugaror honey
2tbspDijon mustard
¼cupolive oil
Instructions
Place your cut potatoes in a pot and cover with water. Place on the stove over medium-high heat, bring to a boil. Boil until the potatoes are fork tender.Remove from heat, drain, and place into a large bowl. Toss with cider vinegar. Let cool to room temperature about an hour. The potatoes will soak up the tangy vinegar while they are cooling.
While the potatoes are cooking and cooling, prepare the other ingredients. Cook the green beans and eggs. Chop the olives and parsley.
While the potatoes are cooling, make the dressing. Place the lemon juice and shallots in a medium bowl. Add the garlic, thyme leaves, anchovies, white pepper, salt, sugar, and Dijon mustard. Whisk to combine well. Then slowly drizzle in the olive oil whisking constantly to make sure the oil emulsifies into the dressing.
Once the potatoes are cool, add the green beans, olives, capers, and hard boiled eggs, and parsley. Toss gently to combine. Then add the dressing. Mix gently until everything is coated. If you are going to refrigerate and serve this salad later, reserve about ¼ of the dressing to add fresh when you serve.
Notes
I like using my Instant Pot to cook the green beans and hard boiled eggs.
For the green beans, cook on high pressure with 1 cup of water for 3-4 minutes; 3 minutes if you like a crisper green bean and 4 if you like one that's more cooked. Release the pressure immediately and rinse under cold water to stop the cooking and cool the green beans.
For the hard boiled eggs, place 4-8 eggs on the Instant Pot trivet. Add 1 cup of water, and cook for 8 minutes. Release the pressure immediately and put the eggs in an ice bath to cool quickly.
This salad would make a good light dinner or lunch, too. I'd add 1 can of drained Italian-style canned tuna to add more protein to the meal.