Potato, Olive and Artichoke Salad

This is a riff on a classic Nicoise salad – but with good-quality marinated jarred artichokes in place of the tuna.

It’s the same chunky, mustard-spiked bowl of goodness, but with extra veg! You have to love that.

Brighten it up with a good handful of fresh parsley and even a squeeze of lemon over. A perfect make-ahead dish.

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Potato, Olive and Artichoke Salad

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Course

Salads

Cuisine

French

Keyword

Potatoes

Prep Time

15 minutes

Servings

Ingredients

• 4 large organic potatoes peeled, cut into bite-sized chunks
• 2 cups organic marinated artichokes drained but not to death - you still want a little of the marinade
• 400 grams organic green beans topped and tailed
• 4 large organic eggs
• 1 cup organic kalamata olives
• 1 handful organic parsley chopped
• 1/4 cup organic white wine vinegar
• 1/4 cup organic olive oil
• organic sea salt and cracked black pepepr
• 1 teaspoon Organic Dijon Mustard wholegrain is fantastic too
• 1/2 teaspoon organic sugar

Course Salads Cuisine French Keyword Potatoes Prep Time 15 minutes Servings Ingredients 4 large organic potatoes peeled, cut into bite-sized chunks 2 cups organic marinated artichokes drained but not to death - you still want a little of the marinade 400 grams organic green beans topped and tailed 4 large organic eggs 1 cup organic kalamata olives 1 handful organic parsley chopped 1/4 cup organic white wine vinegar 1/4 cup organic olive oil organic sea salt and cracked black pepepr 1 teaspoon Organic Dijon Mustard wholegrain is fantastic too 1/2 teaspoon organic sugar

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Instructions

1. In a large pot, boil the potatoes until just tender. Throw in the beans 2-3 minutes before they're finished to soften just a little. Drain and cool.
2. Bring a small pot of water to boil. Lower in the eggs and hard boil for 8 minutes. Drain and cool. Peel and then cut into quarters lengthways.
3. In a large bowl, gently combine the potatoes, beans, artichokes and olives with the dressing. Stir through most of the parsley, leaving a little for the finish. Top with the quartered eggs.

dressing

1. In a small jar, shake the vinegar, oil, mustard, sugar, and salt and pepper to taste. Toss in the salad gently.