Name: Green Bean Niçoise Salad
Cook time: 50 minutes
Total time: 50 minutes
Yield: Serves 8–12
Ingredients: 3/4 pound small new potatoes; Kosher salt; 1 1/2 pounds green beans, trimmed; 4 large eggs; 1 small shallot, finely chopped; 1 teaspoon finely grated lemon zest; 1 tablespoon plus 2 teaspoons fresh lemon juice; 2 teaspoons Dijon mustard; 1 teaspoon honey; 1/8 teaspoon freshly ground black pepper; 5 tablespoons olive oil, divided; 2 tablespoons coarsely chopped dill, divided; 1/4 cup drained capers, patted dry; 1 bunch breakfast radishes (about 3/4 pound), trimmed, quartered; 1/4 cup Niçoise or Kalamata olives, pitted, halved

Green bean niçoise salad on a white platter.

Photo by Andrew Purcell, Prop Styling by Alex Brannian, Food Styling by Carrie Purcell

This vegetarian version of the classic French salad is brimming with bright spring vegetables, a lemony Dijon dressing, and tangy fried capers.

Do Ahead

Potatoes, green beans, and eggs can be cooked 2 days ahead. Store in an airtight container and chill. Dressing, without dill, can be made 3 days ahead. Store in an airtight container and chill.