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!
