Description
A vibrant and refreshing Spring Nicoise Salad featuring tender baby potatoes, crisp green beans, fresh asparagus, crunchy radishes, briny olives, capers, and soft or hard-boiled eggs, tossed in a tangy mustard vinaigrette. This classic French-inspired salad is perfect as a light meal or an elegant starter.
Ingredients
Vegetables and Protein
- 1 pound baby Yukon Gold potatoes
- 1 pound green beans
- 1 pound asparagus spears, woody stems removed
- 1 bunch radishes, chopped or sliced
- 2 to 4 soft-boiled or hard-boiled eggs
Herbs and Seasonings
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh dill
- Salt and pepper, for seasoning the salad
Salad Add-ins
- ½ cup Nicoise olives (Castelvetrano or Kalamata olives)
- ¼ cup capers
Mustard Vinaigrette
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 2 garlic cloves, finely minced or pressed
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup extra virgin olive oil
Instructions
- Cook the Potatoes: Place the baby Yukon Gold potatoes in a pot of cold water and bring to a boil. Boil gently for 10 to 15 minutes until the potatoes are fork tender. Drain well and transfer to a large bowl. Drizzle with extra virgin olive oil, sprinkle with a pinch of salt and pepper, and toss with the chopped fresh parsley. Set aside.
- Blanch the Green Beans and Asparagus: While the potatoes cook, bring a separate pot of salted water to a boil. Add the green beans and asparagus spears, cooking them for about 3 minutes until tender-crisp. Immediately transfer them to an ice bath to halt the cooking and maintain their bright color and crispness. Drain and pat dry.
- Prepare the Mustard Vinaigrette: In a bowl, whisk together apple cider vinegar, honey, Dijon mustard, minced garlic, salt, and pepper. Slowly drizzle in the extra virgin olive oil while whisking continuously to emulsify the dressing. This vinaigrette can be stored in a sealed container in the refrigerator for up to one week.
- Assemble the Salad: On serving plates or a large platter, arrange the blanched green beans and asparagus first. Drizzle some vinaigrette over them and season with salt and pepper, tossing gently. Next, add the dressed potatoes and sliced radishes. Scatter the capers and Nicoise olives over the top. Drizzle the remaining dressing and sprinkle chopped fresh dill evenly across the salad. For the finishing touch, arrange the soft or hard-boiled eggs atop the salad. If preparing ahead, hard-boiled eggs are recommended for best texture.
Notes
- For best texture, use baby Yukon Gold potatoes as they hold their shape well after boiling.
- Immediately placing green beans and asparagus in an ice bath stops cooking and maintains vibrant color and crispness.
- Use hard-boiled eggs if preparing the salad ahead of time as they hold up better than soft-boiled eggs.
- The mustard vinaigrette can be made in advance and stored refrigerated for up to one week.
- Adjust salt and pepper seasoning to taste at each step for balanced flavor.
