So this is my friend Marika's photo of her amazing potato salad found at http://ediblediaries.blogspot.com/2009/06/recipe-potato-salad-la-nicoise.html. Her photo is much better than mine which is in a crowd with two other salads I made one evening below, all posted somewhere here. The dressing is very versatile and I will often double the recipe and save it for a quinoa or kamut salad.
You will need:
2 pounds of baby nugget potatoes
2 cups grape or cherry tomatoes
3/4 to 1 cup mixed olives
4 poached eggs (optional)
2 shallots, minced
2 tablespoons chopped chives
Save this dressing as a perfect go to for quinoa, rice, lentil, kamut salads. Keeps well in the fridge for a few weeks and the recipe is easy to double. If you don't have a food processor drizzle the oil slowly into the rest of the ingredients to blend the oil well with the vinegar.
Dressing:
1 tablespoon dijon mustard, grainy or smooth
1/4 cup white wine vinegar
1/2 cup olive oil
1/4 cup vegetable oil
2 garlic cloves
5 fresh basil leaves
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
Pepper to taste
Servings: 4
Bring a large pot of salted water to boil. Add potatoes and cook 10-15 minutes or until done.
Remove and drain in a colander. Put in a large salad bowl with tomatoes.
Add all dressing ingredients into a food processor. Blend well.
Pour dressing over warm potatoes and tomatoes. Plate and top with olives, chives and shallots.
Optional: Place poached egg on top so yolk acts like a gooey warm sauce on top of potatoes.
