Nicoise Potato Salad, Three Ways

Here is a classic French inspired potato salad that will get you through the heat of summer.

I’m using all the great ingredients used in a classic French Salade Nicoise, which is a salad that originates from the area of Nice in south France.  So picture bright, lemony, briny flavours using potatoes, green beans, Nicoise olives. Eventually boiled eggs, tuna and extra vegetables entered the dish as well, so of course I am using them here.

To me, all the fresh vegetables, the satisifying carbs from potatoes, and the protein from the eggs and tuna make this a perfect meal, any time of day.

I also love that traditionally this salad is often served composed on a large platter, which makes it great for entertaining. Spread out everything on the platter, add some serving utensils, and let everyone help themselves. Just add some prosecco or Hugo Spritz’s and it’s a great time, especially when eat al fresco!

Now, instead of serving the boiled potatoes, and the steamed greens separately, with the other veggies scattered around, on that platter, let’s combine them in all in one salad. This is a great way, if you don’t want to bother with the composing and assembling of the platter.  Sometimes you just want a one bowl salad!

Salad Ingredients

• Mini or baby potatoes
• Green beans
• Nicoise olives, can use other olives like kalamata if this is all you can find
• Red onion
• Cherry tomatoes
• Cucumber, radishes, for crunch
• Fresh herbs: I like dill and parsley for this salad
• Chunk tuna from a jar or can
• Hard boiled eggs

Dressing Ingredients

• Olive oil
• Lemon juice
• White wine or apple cider vinegar
• Dijon mustard
• Garlic
• Capers
• Salt and pepper

Make the dressing first.  It really is just a matter of combining the ingredients till well blended.  You can even make this in advance and just pull out of the fridge to let the olive oil soften again.  

Make the Salad

First things first, simmer the potatoes in salted water.  Once cooked through, but not overly soft (a knife should slide in, but not break the potato apart) drain the potatoes and place in a bowl with some of the dressing.  As the potatoes cool they will soak up the dressing and get a head start on creating the layers of flavour.

Boil or steam eggs to either semi hard or hard boiled, as you like.  Place them into an ice water bath to stop any further cooking.  Once cooled these can even be stored in the fridge till ready to be used.

Slice the red onion and place in a small bowl.  Add just enough dressing to cover the thin slices.  This will help soften them and remove some of their bite, which might be harsh to some.

Blanch the green beans for just two minutes and immediately transfer to an ice water bath to stop any further cooking.

Slice the cherry tomatoes, cucumber and radishes, into bite-sized pieces.

Assemble

First Way, Mixed Salad

In a large bowl combine the potatoes, green beans, onions, and olives.  Drizzle with more dressing, and finish with chopped fresh parsley and dill, and black pepper. Toss very gently.  Now add in the chunked tuna, boiled eggs which are halved or quartered and sliced vegetables. And drizzle with more dressing.  You now have a great summer salad which can be a side or even a meal on its own.  Because there is no mayo in the dressing, it is a salad that also keeps and travels well.

Secon Way, Turn it Into a Composed Salad

So what if you do want to make the classic version and present it as a composed salad?  Easy.  You have the salad prepped, just don’t add in the vegetables, tuna or eggs.  Get your favourite platter, and start spreading out the separate ingredients. 

Place some of the potato salad on opposite sides of your platter.  Spread out the vegetables, leaving empty spaces for the proteins. 

Then pile up the eggs in one empty spot, and the tuna in another one.  Scatter the olives wherever you find room. 

Drizzle with more dressing over everything, saving more dressing in a jar or pitcher for ones to add to their own plates. 

Finish with chopped fresh herbs and cracked pepper. Place serving utensils around the platter, and allow everyone to take a little of everything.  This makes a fabulous first course at a bbq, or a brilliant light lunch.

Third Way, A Nicoise Bowl

Here is one more way to serve this salad: almost like cafeteria style, where everyone builds their own bowl.

Place the potato salad in one large bowl. Place the eggs and tuna on separate plates.  Also place the cut veggies and olives in their own bowls.

Now everyone can create their own bowls, taking a little of each ingredient, and then dress the final bowl.

Final Thoughts

This bright, satisfying salad is the perfect meal to turn to on a hot summer day.  You can prep so much in the early morning before the kitchen gets to hot. The eggs and dressing can be made early, even the day before. 

Make extra dressing, you’ll use it all throughout the week, not just for this salad.

Feel free to use other or more vegetables or add-ons in this salad.  It make not be classic, but who really cares?  Blanched asparagus or broccoli florets; grilled shrimp or scallops or even a can of drained sardines! Small gherkins would be a super addition as well.

I’m showing enough for four or so people, but add more of all your favourite parts, and keep going till you have enough for as many as you are feeding.

Tale all the leftovers and store them together in a sealed container in the fridge overnight.  Add some more dressing when ready to enjoy, as the potatoes etc will have soaked up an original dressing.  This makes a fabulous midnight snack or lunch the next day.

If you like the sounds of this summery Nicoise Potato Salad, you should check out Autumn Salade Nicoise with Quail Eggs, Potato Asparagus Salad with Honey Lemon Vinaigrette, Labneh Tzatziki Chicken Salad, BLT Potato with Bacon Vinaigrette

If you make this bright Nicoise Potato Salad, please be sure to leave a comment and/or give this recipe a rating! It’s always lovely to hear from you guys, and I always do my best to respond to each comment or question. And of course, if you do make this recipe, and you post it on Instagram, don’t forget to also tag me so I can see! Looking through the photos of recipes you all have made is such a treat.

Love Jen

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Nicoise Potato Salad

The classic ingredients for a French Salade Nicoise all come together in this fun summer potato salad. Serve it as a side, it also makes a great dish for entertaining all season long.

Course Salad

Cuisine French

Keyword nicoise salad, Potato Salad

Prep Time 44 minutes

Servings 4

Ingredients

• 1 lb (454 g) baby or mini potatoes
• 1/2 lb (225 g) string green beans
• 1/2 cup or so Nicoise or kalamata olives
• 1/4 cup sliced red onion
• 6-8 oz (190-225 g) jarred or canned chunk tuna
• 4-6 large eggs
• 3/4 cup halved cherry tomatoes
• 2 persian cucumbers, sliced
• 4 radishes, sliced
• 2-3 tbsp chopped parsley
• 2 tbsp chopped dill
• Cracked black pepper, for finishing

Vinaigrette, make in advance

• 1/3 cup 75 ml olive oil
• 2 tbsp 30 ml white wine or apple cider vinegar
• 2 tbsp 30 ml lemon juice
• 1 tbsp finely chopped capers
• 2 garlic cloves, minced
• 2 tsp Dijon mustard
• 1/2 tsp each salt and pepper, or to taste

Instructions

1. Make the vinaigrette by combining all the ingredients in a jar with a lid or in a bowl with a whisk. Taste and adjust any seasonings as you desire. Store in the fridge till needed. Bring back to room temperature before using in the salad.
2. Boil or steam the eggs to medium to hard-boiled, as per your preference. Transfer the eggs to an ice water bath to cool down. They can be stored in the fridge till needed. Before using, peel and slice into halves or quarters as you desire.
3. Scrub the potatoes, and then slice them into halves, or quarters if they are on the larger size. Place them in a pot and cover with water. Salt generously. Bring the pot to a boil, then reduce the heat to medium. Let the potatoes simmer till just cooked through, about 8 to 10 minutes. Test with a knife, it should slide in easily, but the potatoes shouldn't be starting the break on the exterior.
4. Strain the potatoes in a colander, then place them in a bowl. Drizzle with some of the Vinaigrette, as they cool they will absorb the flavours. These can sit and cool before using in the salad.
5. Trim and cut the green beans into two inch or so lengths. Prepare an ice water bath in a medium bowl.
6. Bring a pot of salted water to a boil and then add the beans. Blanch for two minutes or just until the rawness has been cooked out. Transfer the beans immediately to the water bath to stop the cooking. These can be left here as you prepare the rest of the ingredients.
7. Place the sliced red onions in a small bowl and just cover with the vinaigrette to allow them to soften and lose some of their 'bite'.

Assemble the Salad

1. ln a large bowl combine the potatoes, drained green beans, onions with their dressing, and the olives. Toss gently.

2. Add in the tuna, eggs, tomatoes, sliced cucumbers and radishes. Drizzle with a bit more of the dressing.
3. Finish with chopped parsley, dill and cracked black pepper. Serve.
4. Leftovers can be stored in a sealed container overnight. Just refresh with a bit more dressing before enjoying as a midnight snack or light lunch on day two!
5. See blog post for more details.

Recipe Notes

As per most salads, feel free to use this recipe as a guide and method as opposed to proportions set in stone. Add more of whatever you like.
Make extra dressing, you will always use it!
The blog post gives more serving suggestions and add-on ideas.