Lightly dressed Creamer potatoes are the star in these beautiful bite size salad nicoise appetizers.
Potatoes have always been a big part of our diet. Growing up, most nights mom would make potatoes. Whether boiled with gravy, mashed, baked, fried or roasted, if we were having some sort of protein, 80% of the time there would be potatoes accompanying them. Even now that I am grown, when I meal plan, you know potatoes are going to make an appearance a few times a week.
That is why I love The Little Potato Company Creamer potatoes so much. These Creamer potatoes come fully washed, so there is no peeling required. And we all know that potato skins are jam packed with nutrients, such as potassium which is great for our heart and muscles. Creamer potatoes also contain no fat, gluten or cholesterol. They come straight from the farm and are available year round, which makes cooking with potatoes easy, any time of the year.
Since the weather has been so beautiful this past week (YAY SPRING!!), I decided to create a lighter warm weather recipe, featuring The Little Potato Company Terrific Trio Creamer potatoes. Terrific Trio potatoes are a combination of The Little Potato Company's red, yellow and and blue varietals. Each varietal complements the other and they look wonderful combined together in a dish.
Hubby and I have always been big fans of Salad Nicoise and I knew these gorgeous Creamer potatoes would be amazing in this salad. I decided to switch it up a little and to serve the salad in endive leaves. It added to the beauty of the dish and turned this salad into a great hand held appetizer. Since the dressing is oil based, this appetizer is perfect for warm weather entertaining.
Salad Nicoise Bites
1 (1.5lb) bag of The Little Potato Company Terrific Trio Creamer Potatoes
1/2 lb green beans, cleaned and trimmed to 1 inch pieces
1/2 C grape tomatoes, chopped (I used red and orange tomatoes)
1/4 C Nicoise olives, chopped (Kalamata olives can also be used)
3 hard boiled eggs, cut into 8 wedges
3 heads of endive lettuce
1/4 C olive oil
1 clove garlic, minced
1/2 tsp dried tarragon
1/2 tsp dried chives
1/2 tsp honey dijon mustard
1/2 Tbs balsamic vinegar
salt & pepper to taste
juice of half a lemon
In a large glass measuring cup, combine the dressing ingredients and whisk until well combined. Check for seasonings, adding more salt and pepper if desired and more lemon juice if dressing is not tart enough. Set aside.
Place Creamer potatoes in a pot of cold water and bring to a boil. Reduce heat and season with 1 Tbs salt. Cook until potatoes are fork tender; about 15 minutes. Drain potatoes and return the the hot pot for a few minutes. Spread potatoes out on a tray or plate and let cool to room temperature.
While potatoes cool, bring 2 inches of salted water to a boil, in a large skillet. Add in the green beans and cook for 3 minutes; until vibrant green and tender crisp. Remove beans from skillet, to a bowl of ice water. Once cooled, remove beans to a paper towel to dry.
Cut cooled Creamer potatoes into quarters and place in a mixing bowl. Toss with a bit of the dressing.
Separate, wash and dry endive leaves. Place on a tray, with the curved side up like a vessel. Place spoonfuls of dressed Creamer potatoes into the endive leaves.
Using the same mixing bowl the potatoes were dressed in, dress the green beans with a bit more dressing. Place green beans over potatoes in the endive leaves.
Toss the chopped tomatoes and olives with a bit of dressing and place over potatoes and green beans in endive leaves.
Place one wedge of hard boiled egg over each Salad Nicoise Bite and serve.
Disclaimer: "I was provided compensation for this post. Thoughts and opinions expressed on my blog are my own."