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A wooden bowl is filled with a gently tossed Nicoise Potato Saald surrounded by fresh dill and parsley.

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.