A Fully Loaded Potato Salad for Dinner

I love potato salad. I love anything creamy or vinegary. I’ll have anything warm with dill in it. Still, I’m trying to make a bold statement. This potato salad might be my favorite. why? Because it’s decided do not have Side dishes. That’s a whole meal.

This recipe is melina hammerHe calls it a “niçoise-ish” potato salad because he finishes the soup with , tuna, egg, and other classic Niçoise elements. “You get bright, bold flavors,” says Melina. If you’re making them this month, winter radishes like purple radish or watermelon radish are recommended because they’re easy to adapt to the season, she adds. “You can also swap out the green beans with 2 cups of chopped escarole or Chinese cabbage. I’m always a fan of thawed frozen peas. No need to cook them any further. Just throw them in.”

Here’s the complete recipe and some tips from Melina.

Nicoise potato salad
by melina hammer
For 4 people

3 eggs
salt
1 dry quart small red potato (about 2 pounds), larger ones sliced ​​in half
1/3 cup extra virgin olive oil
1 tablespoon Dijon mustard
1/4 teaspoon (or more) freshly ground black pepper
2 tablespoons capers (strained)
2 1/2 ounces thin green beans, stem ends cut off and sliced ​​diagonally into 1 1/2-2 inch segments (or substitute with peas, cabbage, etc.)
1 can of 5 oz albacore tuna
3 radishes, cut off the ends, cut in half, and slice thinly.
2 tablespoons finely sliced ​​chives
2 teaspoons freshly squeezed lemon juice

In a medium saucepan, bring enough water to cover the eggs by 1 inch and bring to a boil. Add refrigerator-chilled eggs to water, cook over low heat for 8 minutes, then place in an ice bath until cool enough to handle. Peel the eggs, slice each into 6 wedges and set aside.

Boil the potatoes in salted water. Cook for 8 minutes or until it falls apart easily when pierced with a sharp knife. Strain through a colander with a slotted spoon, reserving the cooking liquid. Transfer the potatoes to a mixing bowl and add the oil, mustard, black pepper, and capers. Toss slowly to coat completely.

Boil green beans in potato water for 30 seconds to 1 minute. long enough to turn bright green. Strain and add to potatoes. Shred the tuna and add to the bowl, followed by the radish and chives. Stir to combine and add the eggs and lemon juice. (Note: “If you’re making it more than a day in advance, save the lemon juice and add it just before serving, otherwise the green beans will become dull in color,” says Melina.) Gently stir again. “I like to use a silicone spatula to work from the bottom of the bowl and mix the ingredients with a light hand so that the yolk remains.” generally Unharmed. ”

When serving the potato salad, be sure to scoop up all the custardy eggs, messy chives, and mustard flavor that cling to the sides of the bowl. enjoy.

melina hammer He is a chef, food stylist, recipe developer, and award-winning author. A year at Catbird Cottage. Her recipes have been published in Bon Appétit, Food52, and Edible. Follow her newsletter. Catbird Cottage Story.

What other dinner salads do you like? And do you have a house salad?

PS Since it’s February, here are 5 ways to upgrade your usual green salad and white bean soup.

(Photo provided by: melina hammer. )