Dinner · French
Nicoise-style egg and potato salad
A warm French salad of boiled eggs, potatoes, green beans, and olives in a mustard vinaigrette.
- Serves
- 2
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Vegetarian here means no meat, poultry, fish or shellfish.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 servings- 300 g baby potatoes, halved
- 150 g green beans, trimmed
- 4 large eggs
- 60 g mixed salad greens
- 80 g cherry tomatoes, halved
- 40 g kalamata olives, pitted
- 1 tbsp dijon mustard
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
Method
Boil the potatoes for 12 minutes until tender, adding the green beans for the last 3 minutes, then drain.
Boil the eggs for 8 minutes, then cool in cold water, peel, and halve.
Whisk together the dijon mustard, red wine vinegar, and olive oil to make the dressing.
Arrange the salad greens, potatoes, green beans, tomatoes, olives, and eggs on plates.
Drizzle with the dressing before serving.