• 2½ lbs.Red potatoes unpeeled and cut in 1” cubes
  • 1 lb. Green beans cut in 1 to 1½ pieces
  • 8 Large eggs washed
  • 6 Slices of thick pepper bacon
  • 1 cup Red onion, diced
  • ½ cup Kalamata olives, chopped
  • Zest of one lemon
  • Sea salt
  • Fresh ground pepper

  • 3/4 cup Olive oil
  • 2 tablespoons Dijon mustard
  • One lemon juiced
  • 2 Garlic cloves, chopped
  • 1/3 cup mAnchovies (packed in oil) chopped
  • 1/3 cup Capers
  • 1 tablespoon Caper juice from the jar
  • 4 tablespoons Flat leaf parsley, chopped

I wrote this recipe based on a Nicoise Salad. I love it!

DIRECTIONS:Choose a deep pot with a steamer basket on top, this will make clean up a whole lot easier. Place the potatoes and eggs in the pot and cover with salted water. Place the steamer basket on the pot and add the green beans. Bring the pot to a boil. Lower the heat to a gentle boil and cook for seven minutes until the potatoes are fork tender and the beans are al dente.

Meanwhile fry the bacon until crispy. Remove from pan and drain on a paper towel. Crumble when cool enough to handle and set aside.

When the beans are ready place them in a large mixing bowl. Remove the eggs from the pot and drain the potatoes using the steamer basket. Add the potatoes to the bowl with the green beans.

When the eggs are cool enough to handle peel and chop them into large pieces. Add them along with the red onions, bacon, olives and lemon zest to the bowl with the green beans.

Combine the olive oil, dijon mustard, lemon juice, garlic, anchovies and caper juice in a bowl and whisk together. Add the capers and parsley to the dressing. Pour the dressing over the salad and toss gently, season with salt and pepper to taste. Let set at room temperature for one hour and serve. Like any good potato salad it should have time to let the flavors marry. Store any leftover salad in the refrigerator.