Potato Salad Niçoise

Wow December has flown by!! Sadly I haven't had any time to do Christmas baking so I plan on making up for it in January after my wedding. Which is also when I hope to catch up on blogs, as I keep on saying. I hope you all have merry Christmases and happy holidays and happy everythings! I'm waiting for E to get home so we can go over to my mom's and help out with preparations then eat eat eat and play games. We have lots of family meals and visiting in the next few days which I'm really looking forward to!

I've also got a recipe to share with you today from a new favourite cookbook of mine - Canadian Living: The Vegetarian Collection. For some reason I was kind of skeptical of how the recipes would turn out but I've made a few things and have been quite happy with them so I'm looking forward to working my way through the rest of the book. I've always wanted to try Niçoise salad and came across a vegetarian version in this cookbook so finally decided to try it! I really enjoyed it and will be making it again.

Abby in her new favourite spot.

If this sounds good, you might also like:
Mediterranean and Couscous Lentil Salad
Pesto and Chickpea Pasta Salad
Greek Barley Salad
Orzo Salad with Chickpeas, Dill and Lemon

Potato Salad Niçoise
Adapted from Canadian Living: The Vegetarian Collection

Makes 4 servings

14 mini new potatoes, quartered (1 lb)
2 cups trimmed green beans, cut into 2" pieces
2 tbsp olive oil
3 tbsp lemon juice
2 tsp Dijon mustard
1/2 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
4 cups baby spinach (I like lots of spinach, you don't have to use this much)
1 cup grape tomatoes, halved
16 Kalamata olives, pitted
Half sweet red pepper, diced
4 hard boiled eggs, quartered

In large pot of boiling salted water, cook potatoes, covered, until almost tender, about 10 minutes.

Add green beans; cook until tender-crisp, about 4 minutes. Drain.

In large bowl, whisk together oil, lemon juice, mustard, basil, salt, and pepper. Add potato mixture, spinach, tomatoes, olives and red pepper; toss to coat. Top with eggs.