Vegetarian Rainbow Nicoise Salad with Kalamata Vinaigrette (and The Secret to Tasty Boiled Potatoes)
Recipe type: Main Dish Salad
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 large beets
  • 1 pound Yukon gold potatoes, cut into 2 inch chunks
  • 2 large shallots, quartered
  • 3 garlic cloves, smashed
  • 1 pound green beans, stem ends removed
  • 2 orange bell peppers, cut into thin strips
  • 2 cups cherry tomatoes, halved
  • 6 fully cooked egg yolks
  • 1 cup pitted Kalamata olives
  • 2 tablespoons liquid from the Kalamata olive jar
  • ½ cup extra virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons mayonnaise
  1. Preheat oven to 400 degrees.
  2. Scrub the beets and wrap in foil. Bake for 30 minutes, or until beets are fork tender. Let cool, peel and cut into 2 inch chunks.
  3. Bring to a boil in heavily salted water the potatoes, shallots and garlic. Boil until potatoes are fork tender. Drain and let cool. (You can remove the shallots and garlic, or leave them in the mix - your choice.)
  4. Microwave the beans until softened slightly and then let cool.
  5. Whisk together the Kalamata liquid, oil, salt, pepper and mayonnaise.
  6. Toss each vegetable in the vinaigrette separately and arrange on a platter in a rainbow pattern. Scatter the egg yolks on top of the potatoes. Chill in refrigerator for at least one hour.
Recipe by Healthy Family Recipes at