Re-posted from the old incarnation of the FLDG.
This is a good one for outdoor potlucks as there's no mayo involved. I've taken it to several and it's always received rave reviews.
Potato Salad Nicoise
(adapted from a recipe for "Big Sky Nicoise Salad" in Food and Wine, August 1999)
4 T fresh lemon juice
2 T white wine vinegar
2 T minced shallot
2 teaspoons Dijon mustard
2 small garlic cloves, mashed
1 teaspoon finely grated lemon zest
1 c extra virgin olive oil
2 T drained capers
salt and freshly ground pepper
3 lb small red potatoes
9 oz haricot vert or thin green beans , stemmed
1 lb smoked trout, skin discarded, and fish flaked
1 pint cherry tomatoes, halved (very small ones can be left whole)
3/4 c pitted Kalamata olives
There will probably be leftover lemon-caper vinaigrette. It can be made ahead and stored for up to three days in the refrigerator.
1. In a blender, combine the lemon juice with the vinegar, shallot, mustard, garlic, and lemon zest and pulse until finely chopped. With the machine on, add the olive oil in a thin stream and blend until emulsified. Add the capers and a large pinch each of salt and pepper and pulse until the capers are coarsely chopped.
2. Put the potatoes in a large pot of cold water. Bring to a boil and cook until tender, about 18 minutes. Using a slotted spoon, transfer the potatoes to a colander and rinse under cold water until cool. Pat dry and cut into quarters.
3. Return the water to a boil. Add the haricot verts and cook until crisp-tender, about 5 minutes. Drain and refresh under cold water. Pat dry.
4. In a large bowl, toss the potatoes, haricot verts, and trout with about half the dressing. Add the tomatoes and olives and mix gently, adding dressing as necessary. Can be served immediately or chilled before serving.