Kipfler Potatoes

Modern Nicoise Salad




  • 4 eggs
  • 500g washed kipfler potatoes
  • 200g baby green beans, trimmed
  • 1 green oakleaf lettuce
  • 4 vine ripened tomatoes
  • 16 nicoise or other small black olives
  • 1/3 cup continental parsley leaves, chopped
  • Baguette, to serve


  • 100ml extra virgin olive oil
  • 2 tbs red wine vinegar
  • 1 tsp Dijon mustard
  • 2 anchovies, chopped
  • 1 small garlic clove, chopped
  • ½ tsp caster sugar

1 Bring a small saucepan of water to the boil. Gently add eggs and stir until water returns to the boil. Cook for 4½ minutes for soft-boiled egg, or until cooked to your liking. Drain and refresh under cold water. Gently crack shells and peel.

2 Meanwhile, place potatoes in a pan of cold salted water. Bring to the boil. Simmer for 10 minutes or until just tender. Using a slotted spoon remove potatoes to a plate. Stand 5 minutes then slice.

3 Add the beans to the boiling water, cook 1 minute until bright green. Drain, refresh beans in a bowl of iced water. Drain, pat dry.

4 For the vinaigrette, combine all ingredients in a blender or small processor. Blend or process until well combined. Season.

4 Separate the lettuce leaves, wipe over with damp paper towel. Slice the tomatoes. Divide the olives into small bowls.

5 To serve, divide the lettuce leaves, potatoes, beans, tomato slices and olives among 4 serving plates. Break eggs in half and place in the centre of each plate. Pour over dressing, sprinkle with parsley. Season and serve with torn baguette.