My inspiration for this Nicoise Style Potato Salad was of course, the French Salad Nicoise. Granted, it’s not the classical version of the salad, but nevertheless, a delicious marriage of two dishes. Warm potato salad and some of the elements from the Nicoise.

I used a vinaigrette made from herbs, olive oil, shallot, white wine and white wine vinegar along with a bit of dijon mustard. You can adjust the tanginess with a bit of sweetness from agave syrup depending on your preferences. Season to taste with salt and pepper and toss with the warm potatos and green beans. I finish with the chickpeas and Kalamata Olives.

It’s light, it’s healthy and really satisfying.

As an alternative to the chickpeas, there is a new (well, maybe not new, but new to me) vegan product on the market I have yet to try, but sounds interesting. It’s by Atlantic Foods and it’s called “fishless tuna“…made from textured soy protein. If you’ve tried it, I would love to know what you thought. I’m not big into meat or fish substitutes, but I know alot of vegans who are so I like to give the options if they are available.