This is a Niçoise-inspired potato salad, using many of the ingredients found in that traditional French dish. Instead of using a classic mayo-based dressing, this potato salad calls for a lighter vinaigrette featuring spicy Dijon mustard.
- 5-6 red potatoes, cleaned and chopped into 1-inch chunks
- 1/4 Cup extra-virgin olive oil
- 1/4 Cup balsamic vinegar
- 1 Tablespoon Dijon mustard
- Salt and pepper, to taste
- 1/2 Cup Kalamata olives, roughly chopped
- 1/4 Cup capers
- 1 Tablespoon fresh parsley, chopped
Step 1: In a medium-sized pot, add 5-6 chopped potatoes and add just enough water to cover them fully. Boil the potatoes, covered, over medium-high heat until they are fork-tender (about 15-18 minutes).
Step 2: Transfer the potatoes to a colander to drain and then rinse with cold water to stop them from over-cooking. Refrigerate the potatoes until they're fully cooled.
Step 3: When you're ready to assemble the salad, whisk together 1/4 cup olive oil, 1/4 cup vinegar, 1 tablespoon mustard, salt and pepper to your serving bowl and toss with the potatoes, 1/2 cup olives, 1/4 cup capers and 1 tablespoon parsley.