I like potato salad. I like the creamy kind, the vinegar-y kind; I’ll take a warm one with dill, no matter you’ve received. And but, I’m about to make a daring declare: this potato salad is likely to be my favourite. Why? As a result of it’s decidedly not a facet dish. It’s the entire rattling meal.
This recipe involves us from Melina Hammer, who calls it a “Niçoise-ish” potato salad, as a result of it’s souped up with tuna, eggs, and different basic Niçoise components. “You get these shiny, daring flavors,” says Melina. It adapts simply for the season, she provides, suggesting winter radishes — like purple daikons or watermelon radishes — for those who make it this month. “You may also swap the inexperienced beans for 2 cups of chopped escarole or Napa cabbage, and I’m all the time a fan of thawed frozen peas. No have to prepare dinner them any additional — simply toss ’em in!”
Right here’s the complete recipe, plus some pointers from Melina:
Niçoise-ish Potato Salad
by Melina Hammer
Serves 4
3 eggs
salt
1 dry quart small pink potatoes (roughly 2 lbs), any bigger ones sliced in half
1/3 cup further virgin olive oil
1 tbsp Dijon mustard
1/4 tsp (or extra) freshly floor black pepper
2 tbsp capers, strained
2 1/2 oz skinny inexperienced beans, stem ends trimmed and sliced into 1 1/2-2 inch segments on a diagonal (or swap for peas, cabbage, and so on)
1 5-ounce can albacore tuna
3 radishes, ends trimmed and sliced in halves, then thinly sliced
2 tbsp finely sliced chives
2 tsp freshly squeezed lemon juice
Carry a medium saucepan with sufficient water to cowl the eggs by an inch to a boil. Decrease refrigerator-cold eggs into the water and prepare dinner them on a simmer for 8 minutes, then plunge the eggs into an ice bathtub till they’re cool sufficient to deal with. Peel after which slice the eggs into six wedges apiece and put aside.
Carry the potatoes to a simmer in well-salted water. Cook dinner for 8 minutes or till they yield simply when pierced with a pointy knife. Pressure them right into a colander with a slotted spoon, reserving the cooking liquid. Switch the potatoes to a mixing bowl and add the oil, mustard, black pepper, and capers. Gently toss to totally coat.
Blanch the inexperienced beans within the potato water for 30 seconds to 1 minute — simply lengthy sufficient for them to show shiny inexperienced. Pressure, and add to the potatoes. Add the tuna, flaking the fish into the bowl, adopted by the radishes and chives. Toss to include, then add the eggs and lemon juice. (Word: “Should you’re making this a day or extra prematurely, maintain the lemon juice and add it simply earlier than serving,” says Melina. “In any other case, it should uninteresting the colour of the inexperienced beans.”) Gently toss as soon as extra. “I like to make use of a silicone spatula and work up from the underside of the bowl, folding the components along with a lightweight hand so the yolks stay largely intact.”
As you serve the potato salad, ensure that to scoop up all of the final bits of custardy egg, straggler chives, and mustardy goodness clinging to the edges of the bowl. Take pleasure in.
Melina Hammer is a chef, meals stylist, recipe developer, and the award-winning creator of A Year at Catbird Cottage. Her recipes have appeared on Bon Appétit, Food52, and Edible. You possibly can observe her e-newsletter, Stories from Catbird Cottage.
What different dinner salads do you’re keen on? And do you might have a house salad?
P.S. Five ways to upgrade a regular green salad, and white bean soup, as a result of it’s February.
(Pictures courtesy of Melina Hammer.)
