Up your potato salad game with this Nicoise-style version for a crowd. Its hearty appeal comes from hard-cooked eggs, zesty olives and fresh green beans.
What You Need
Original recipe yields 16 servings
2 lb. red potatoes (about 6), cut into 1-inch cubes, cooked and cooled
1/2 lb. fresh green beans, cut into 1-inch lengths, cooked and cooled
1 red pepper, chopped
10 pitted Kalamata olives, cut in half
1 Tbsp. chopped fresh chives
1 Tbsp. chopped fresh parsley
1-1/4 cups olive oil
1/2 cup white wine vinegar
2 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. honey
4 cloves garlic
1/4 tsp. white pepper
4 hard-cooked egg s, cut into wedges
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Let's Make It
Combine first 6 ingredients in large bowl.
Blend all remaining ingredients except eggs in blender. Toss 3/4 cup with potato mixture. Top with eggs.
Refrigerate 1 hour. Refrigerate remaining dressing for another use.
Add 2 drained and flaked 5-oz. cans tuna in water to salad before refrigerating.
How to Use Remaining Dressing
Refrigerate remaining dressing up to 5 days. Then, use as a marinade for your favorite meat or vegetables, or as a dressing for a mixed green salad.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.