Niçoise Salad with Haricots Verts and Yukon Gold Potatoes

Niçoise Salad with Haricots Verts and Yukon Gold Potatoes
Photo by Maren Caruso


  • 1 pint cherry tomatoes, halved
  • 1 medium shallot, finely diced (about 3 Tbs.)
  • ¾ cup extra-virgin olive oil
  • 1 Tbs. whole-grain Dijon mustard
  • 1 Tbs. chopped fresh thyme
  • 1 lb. haricots verts, trimmed and cut in half
  • Kosher salt
  • + 6 more ingredients
    • ¾ cup pitted Niçoise or Kalamata olives, coarsely chopped
    • 2 Tbs. capers, rinsed and drained
    • 3 Tbs. red-wine vinegar
    • 2 lbs. baby Yukon Gold potatoes, halved (or large Yukon Gold potatoes, cut into 1-inch pieces)
    • Freshly ground black pepper
    • 1 can tuna (12 oz., preferably oil-packed), drained well and flaked

Set the potatoes in a large (6-quart) pot, cover them with cold water by a couple of inches, stir in 2 Tbs. salt, and bring to a boil. Reduce the heat to a gentle simmer, cover, and cook until the potatoes are tender when pierced with a fork, about 10 to 12 minutes. Stir in the haricots verts and...

View full recipe at Fine Cooking


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