Nicoise Salad Recipe
From farm to table, Wisconsin potatoes add rich, homegrown flavor to every bite. Enjoy this recipe for Nicoise Salad for a simple, potato‑packed meal.
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Cooking tools:
- Mason jar
- Steamer basket
- Stove
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Serving platter
- Measuring cup
- Measuring spoon
- Whisk
- Fork
- Spoon
- Tongs
- Refrigerator
Ingredients
- 1 lb Petite Potatoes
- 1/2 lb small bite sized onions
- 2 Tbsp olive oil
- 2 Tbsp Italian seasoning
- 1 lb green beans (lightly steamed)
- 1 lb asparagus spears (woody stems removed, lightly steamed)
- 1/2 cup olives (sliced in half)
- 2 hard boiled eggs (sliced)
- 1/4 cup capers
- 3 Tbsp fresh parsley (finely chopped)
- 3 Tbsp fresh dill (finely chopped)
- salt
- pepper
- 3 Tbsp apple cider vinegar
- 1 Tbsp honey
- 2 Tbsp Dijon mustard
- 2 cloves garlic (finely minced)
- 1/2 cup olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
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