Jersey Royal Potato and Green Bean Niçoise Salad

A vibrant and flavorful Niçoise salad featuring sweet Jersey Royal potatoes, crisp green beans, ripe tomatoes, olives, anchovies, and hard-boiled eggs, all dressed with a zesty lemon vinaigrette.

Prep Time

20 minutes

Total Time

45 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

3 items

Cost

£3.08/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Snack•Salad

Cuisine:

Jersey•Mediterranean

Main Ingredient:

Eggs

Ingredients

Servings

500gJersey Royal potatoes(Small to medium size, scrubbed clean)

£2.50

200gGreen beans(Trimmed)

£1.20

4Large eggs

£1.20

250gCherry tomatoes(Halved or quartered)

£1.50

100gKalamata olives(Pitted and halved)

£1.75

8Anchovy fillets(In olive oil, drained)

£2.00

0.3cupFresh basil leaves(Chopped)

£0.75

1Lemon(Juiced and zested)

£0.60

4tablespoonsExtra virgin olive oil

£0.50

1teaspoonDijon mustard

£0.10

1cloveGarlic(Minced)

£0.10

To tasteSalt

£0.05

To tasteBlack pepper(Freshly ground)

£0.05

Total Cost

£12.30

£3.08 per serving

Instructions

1.
Place the eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 10 minutes. Drain and cool the eggs under cold running water. Peel and quarter.
2.
While the eggs are cooking, boil the Jersey Royal potatoes in salted water until tender, about 15-20 minutes depending on size. Drain and set aside to cool slightly.
3.
In the same pot, boil the green beans until tender-crisp, about 3-5 minutes. Drain and immediately plunge into ice water to stop the cooking process and preserve their color. Drain well.
4.
While the potatoes and green beans are cooling, prepare the lemon vinaigrette. In a small bowl, whisk together the lemon juice, lemon zest, olive oil, Dijon mustard, minced garlic, salt, and pepper until emulsified.
5.
Slice the Jersey Royal potatoes in half or quarter if they are larger.
6.
In a large bowl, combine the sliced potatoes, blanched green beans, quartered hard-boiled eggs, halved or quartered cherry tomatoes, and Kalamata olives.
7.
Drizzle the lemon vinaigrette over the salad and gently toss to combine.
8.
Arrange the salad on plates. Garnish with anchovy fillets and chopped fresh basil. Serve immediately or chilled.

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My Notes

Nutrition Information

Nutrition per serving (300g)

475 kcal / 1987 kJ

Carbs

33g

13% of RDA

Fat

30g

43% of RDA

Protein

21g

42% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

8 g

9% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For a richer flavor, add a tablespoon of capers to the salad.

If you don't have fresh basil, you can use dried basil, but use about half the amount.

The vinaigrette can be made ahead of time and stored in the refrigerator for up to a week.

For a vegan option, omit the eggs and anchovies and consider adding some flaked smoked tofu for a protein boost.

Cooking Equipment

Large pot

Small bowl

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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