Potato niçoise salad with basil and olive dressing 

This is a classic dish but there are hundreds of variations – some people like to add roasted peppers or tuna. You can tailor this dish to suit your own palette, but always remember not to overcook the eggs...they need a bright yellow yolk. 

Serves 6

Ingredients

  • 450g baby new potatoes
  • 5 mint leaves
  • 4 teaspoons olive oil
  • 4 boiled eggs
  • 150g baby salad leaves
  • 2 dessertspoons capers
  • 10 baby plum tomatoes
  • 10 black olives, pitted
  • Salt and pepper

For the dressing

  • 1 clove garlic, thinly sliced
  • 10 basil leaves
  • 2 dessertspoons olive oil
  • ½ dessertspoon balsamic vinegar
  • 2 teaspoons honey
  • 1 teaspoon lemon juice
  • ½ lemon, rind only
  • Salt and pepper 

Tip

Don’t dress the salad until you are ready to serve the dish as the leaves will wilt.

Method:

  1. Cook the potatoes in salted, boiling water with fresh mint, until al denté (about 15 minutes). Drain and leave to one side. Cut in half.
  2. Boil the eggs for 6 minutes. Cool and peel. Cut in half or quarters.
  3. Prepare the dressing. Peel and chop the garlic or crush in a pestle and mortar with salt. Coarsely chop the basil leaves. Combine the olive oil, balsamic vinegar, lemon juice, lemon rind, salt and pepper, and honey. Mix well and check the seasoning.
  4. On a serving platter, place the baby salad leaves, and assemble the capers, potatoes, tomatoes, eggs and olives and drizzle with the dressing. Serve immediately.

Recipe Series: Get cracking

Andrew Rudd gets creative with eggs, showing their versatility and offering some classic dishes that will add flavour to any menu.
Recipes in this series:

Andrew Rudd

Andrew Rudd