Roasted Potato Salad Nicoise
This Mediterranean Diet inspired healthy potato salad, is delicious take on the all-time favorite Nicoise salad. Make a big batch to serve as a side dish at your next B-B-Q or potluck.
Disclosure Statement: By posting this recipe I am entering a recipe contest sponsored by the United States Potato Board and am eligible to win prizes associated with the contest. I was not compensated for my time.
This is a story of a love affair between the ever so humble potato and the even humbler more humble green bean. Alone, they are quite delicious enough in my opinion {unless said green beans come from a can-no thank you}, but marry them with diced red spring onions, kalamata olives, and a simple dressing of olive oil, lemon juice, and golden balsamic vinegar, and they make your mouth sing with pure delight.
Yellow Potatoes loaded with nutrients to promote good health….
Gorgeous “Red” Green Beans from Suzies Farm at the Hillcrest Farmers Market in San Diego.
Vibrantly hued red onions.
What’s the occasion of this wedding you may be asking?
How to Make a Healthy Potato Salad
While traditional potato salad is often loaded with high calorie mayonnaise, this healthy potato salad is lightly dressed in a tangy blend of lemon juice, white balsamic vinegar, and extra virgin olive oil-a staple in the Mediterranean diet and MIND diet.
In addition to the potatoes, green beens add a tasty crunch plus a boost of fiber. And, spring green onions offer a dose of gut healthy prebiotics. Bonus! Did you know cooked and cooled potatoes are also good for gut health, as they provide resistant starch for a healthy gut microbiome.
P.S. If you’re a Nicoise Salad fan, you’ll definitely want to check out my Miso Maple Nicoise Salmon Salad recipe too. It’s super easy to make, and so delicious!
Roasted Potato Salad Nicoise
Ingredients
- 3 pounds small to medium yellow potatoes
- 2 cups trimmed green beans
- 3/4 cup red spring onions, finely chopped {save some green ends, chopped, for garnish}
- 1/2 cup kalamata or other olives, pitted and chopped
- 1/2 cup plus 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons golden balsamic vinegar
- 1/4 teaspoon sea salt, plus sea salt to taste
- ground black pepper to taste
Instructions
- Preheat oven to 425 degrees.
- Cut potatoes in half, then cut each half into 8 quarters. Place potatoes on foil lined baking sheet. Drizzle the potatoes with 1 tablespoon of the olive oil and sprinkle the 1/4 teaspoon of sea salt on top. Using hands, toss the potatoes together with the olive oil and sea salt until well coated. Spread out on the baking sheet and bake for approximately 30-35 minutes, or until a light golden brown on the edges. Turn the potatoes periodically during the baking process.
- While the potatoes are cooking, trim the green beans then cut them in to approximately 1/2 inch pieces and steam in a pot for about 4 minutes or until tender crisp. Run water over the green beans after removing from heat to stop the cooking process, then set aside.
- Make the dressing by combining the 1/2 cup of olive oil, lemon juice, and golden balsamic vinegar in a bowl. Season to taste with sea salt and fresh ground black pepper.
- Once the potatoes are done, combine them in a large bowl with the green beans, chopped onions and olives, and the dressing. Place in refrigerator for 30 minutes or more to cool before serving. Garnish with chopped green onions if desired.
Nutrition
My family and I enjoyed this healthy potato salad for dinner tonight and it was absolutely delicious! The only little mistake? I missed one teeny tiny olive pit which my husband found and bit down on. Fortunately all his teeth are still intact!
Thank you very much for these great recipe!
Terrific recipe. I love the color of those green beans. I just love farmers markets – there are so many fun foods to choose from!
Love that you are a potato and green bean lover like me too Sylvie 🙂
🙂
Thanks Tanya, but, really, no olives??? 🙂
This is my favorite kind of potato salad, green beans and potatoes are indeed a perfect pair!
This looks so good! I like the colors added to the not so colorful potatoes.
Yes, Melinda, exactly! The red onions, black olives and green beans add a nice touch of color. Thanks so much for your comment!
This looks fabulous! And as always your pictures are mouth-watering! Will have to give it a try this summer!
Thanks so much Ann. I definitely hope you make it this summer!
What a wonderful salad. I have had a love affair with potatoes for a very long time and I don’t think we’ll break up anytime soon. I would love to make your salad. Minus the pits.
Yes, that is exactly what I have with potatoes…a love affair! Thanks Maureen 🙂
This looks fabulous!
So fresh and perfect for summer! 🙂
Thanks Swanky 🙂
Thanks so much Liz! I definitely need to get to France to do a taste comparison 🙂
What a lovely summery recipe. The roasting of the potaotes is genius! I might add the olives to the tray about 10 minutes before the potatoes are done to let them go smokey. Bet this would be really nice with griddled fresh tuna on top 😀
Smokey olives??? Yum, yum!!!
Fav potato? Sweet. Fav potato dish? Hummm…IDK. I do love a hearty potato, leek soup in the winter and love a nice baked sweet potato plain (boring, I know). I have never had Nicoise salad…it’s fun to say and sounds fancy! 🙂 It looks absolutely divine!
Mmmm…thanks for the great idea Teri-I bet this would be a fabulous salad with sweet potatoes. Yum!
this is wonderful love Nicoise salad
Me too 🙂 Thanks Rebecca!
i don’t like a lot of potato salads because i don’t like mayonnaise, so this salad is right up my alley. looks absolutely delicious + i love the addition of olives. YUM!
I like mayo, but I know many who do not, so, this {and all the other ReDux creations} are great alternatives. Thanks so much for your comment 🙂
It’s so pretty!! I love potatoes, and they are so under-utilized in our household. Thanks for the inspiration!
Thanks so much GIna. There is no one in our house that doesn’t love potatoes 🙂
Oh those sly olive pits! I adore nicoise salad and this looks DIVINE. Love all the close up shot of those gorgeous colored veggies – ahh, I love summertime cooking 🙂
Thanks Deanna! I REALLY though I had gotten all the pits out 🙂
Those string beans are beautiful. I love potatoes and salad Nicoise. I think it was Dr Ludwig not sure but I heard him at a conference say eating a potato was the same as eating sugar to your body and if was such a sad piece of news to me. It was one of those things where I get glycemic load but wish I hadn’t heard it. Interesting that Recipe Redux did a sponsored challenge.
Thanks for your comment Lauren, and those string beans were what inspired me to create this salad 🙂 Yes, potatoes on their own, especially white, may be higher on the GI, but pairing them with some healthy fats helps blunt the response. Also, we ate a serving of this with pork chops {protein/fat}, cherry tomatoes, and blueberries {fiber} for dinner which also helps maintain more stable blood sugar levels. I am not giving up potatoes anytime soon 🙂
Yum! Looks delicious. I love the creaminess of yellow potatoes.
Thanks Alysa! Roasting them really brings out the flavor too!