Name: Niçoise Salad with Tuna, Potatoes, and Fresh Vegetables Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: French
Ingredients: 4 cups mixed salad greens; 6 ounces green beans (haricot verts); 4 large eggs; 2 cups baby red or white potatoes; 1 (5-ounce) can tuna, drained; 1 cup pitted olives; 1 cup grape tomatoes, halved; ½ English cucumber, thinly sliced; ½ small red onion, thinly sliced; ⅓ cup extra virgin olive oil; ¼ cup lemon juice; 1 teaspoon Dijon mustard; ½ teaspoon honey; 1 garlic clove, minced; Kosher salt and freshly ground black pepper, to taste

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If you’re on the lookout for a vibrant, satisfying, and utterly delicious salad that feels like a celebration in every bite, the Niçoise Salad with Tuna, Potatoes, and Fresh Vegetables Recipe is calling your name. This iconic French-inspired dish brings together tender potatoes, crisp green beans, briny olives, fresh vegetables, and protein-packed tuna, all tied together with a zesty lemon vinaigrette. Each ingredient plays a starring role, delivering the perfect harmony of flavors and textures that make this salad a timeless favorite you’ll want to enjoy again and again.

Ingredients You’ll Need

A clear glass bowl sits in the middle filled with a golden yellow mixture that looks smooth with some tiny black specks scattered inside. A silver spoon rests inside the bowl with its handle leaning to the right. Around this bowl, there are four small white bowls, each holding different ingredients: to the top left, a bowl with a pale yellow liquid; to the top right, a small white bowl with a small amount of light liquid; at the bottom left, a white bowl with a creamy off-white substance; at the bottom right, a grayish bowl holding coarse white salt and cracked black pepper. All bowls are placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Gathering just the right ingredients sets the stage for this salad’s unforgettable taste and texture. Each component is simple yet crucial—from the tender baby potatoes and crunchy green beans to the tangy olives and refreshing cucumber slices. These essentials marry beautifully to create a colorful and balanced dish that hits every note.

4 cups mixed salad greens: A fresh, crisp base that adds vibrant color and lightness.
6 ounces green beans (haricot verts): Tender and crisp, they provide a satisfying snap and fresh flavor.
4 large eggs: Hard-boiled for richness and a creamy texture.
2 cups baby red or white potatoes: Small and tender, perfect for soaking up the vinaigrette flavors.
1 (5-ounce) can tuna, drained: The star protein, packed with savory, flaky goodness.
1 cup pitted olives: Offering bursts of briny, salty tanginess.
1 cup grape tomatoes, halved: Juicy and sweet, brightening every forkful.
½ English cucumber, thinly sliced: Cool and crisp, balancing the richer ingredients.
½ small red onion, thinly sliced: Adds a sharp, slightly spicy bite for contrast.
⅓ cup extra virgin olive oil: The base of the lemon vinaigrette, lush and flavorful.
¼ cup lemon juice: Brings fresh acidity that lifts the whole salad.
1 teaspoon Dijon mustard: Adds subtle depth and a gentle tang to the dressing.
½ teaspoon honey: A touch of sweetness to balance the lemon’s zing.
1 garlic clove, minced: Infuses the vinaigrette with savory warmth.
Kosher salt and freshly ground black pepper, to taste: Essential seasonings to harmonize the flavors.

How to Make Niçoise Salad with Tuna, Potatoes, and Fresh Vegetables Recipe

Step 1: Prepare the Potatoes and Eggs

Start by boiling the baby potatoes in salted water until tender but not mushy, about 10 to 15 minutes depending on their size. While the potatoes cook, hard-boil the eggs by placing them in cold water, bringing to a boil, then simmering for 9 minutes before cooling. The creamy, tender potatoes and perfectly cooked eggs provide comforting textures that balance the crisp vegetables beautifully.

Step 2: Blanch the Green Beans

Blanch the green beans in boiling water for about 3 to 4 minutes until they’re crisp-tender, then immediately plunge them into an ice bath. This keeps their vibrant green color and gives them a wonderful crunch that contrasts elegantly with the softer ingredients.

Step 3: Prepare the Fresh Vegetables

While the beans chill, halve the grape tomatoes, thinly slice the cucumber and red onion, and drain the tuna. These fresh vegetables add juicy, crisp, and slightly sharp elements that brighten the entire salad, making every bite fresh and exciting.

Step 4: Make the Lemon Vinaigrette

In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and freshly ground black pepper. This simple yet flavorful dressing ties all the ingredients together perfectly, enhancing their natural tastes without overpowering them.

Step 5: Assemble the Niçoise Salad with Tuna, Potatoes, and Fresh Vegetables Recipe

Begin by layering the mixed greens on a large plate or platter. Arrange the potatoes, green beans, egg quarters, tuna, olives, tomatoes, cucumber, and red onion artfully over the greens. Drizzle the lemon vinaigrette on top just before serving to keep everything fresh and vibrant.

How to Serve Niçoise Salad with Tuna, Potatoes, and Fresh Vegetables Recipe

On a wooden cutting board placed on a white marbled surface, there are three halved soft-boiled eggs arranged in a row, showing their bright yellow yolks and smooth white edges. A silver knife with a black handle rests diagonally across the bottom of the board with one egg half touching its blade, displaying some yolk on it. Above the eggs, a small white speckled bowl contains broken brown eggshell pieces. Next to the bowl, a clear glass bowl filled with ice cubes holds two whole brown eggs. The scene is clean and simple with natural light highlighting the textures and colors, photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add a sprinkle of freshly chopped parsley or chives on top for an herbal pop of color and mild peppery flavor that enhances the salad’s freshness. You can also add a few lemon wedges, inviting your guests to add an extra splash of brightness if they desire.

Side Dishes

This salad shines as a main course but pairs beautifully with crusty baguette or garlic bread on the side. Light, chilled white wines or sparkling water with a twist of lemon are excellent beverage companions, balancing the salad’s richness without overwhelming it.

Creative Ways to Present

For a stunning presentation, try layering the ingredients in individual glass jars for a picnic or packed lunch. Alternatively, serve the salad buffet-style with bowls of each component and let guests customize their plates. The colorful layers and fresh ingredients make it as visually appealing as it is delicious.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 2 days. To keep the salad fresh, it’s best to keep the vinaigrette separate and add it just before serving again. This prevents the greens and potatoes from becoming soggy.

Freezing

This salad is best enjoyed fresh and does not freeze well because the leafy greens and fresh vegetables lose their texture after freezing. If needed, freeze only the cooked potatoes separately for future use in other dishes.

Reheating

Reheat any leftover potatoes gently in the microwave or on the stovetop until warm. The rest of the salad is best eaten cold or at room temperature to preserve its fresh, crunchy qualities.

FAQs

Can I use fresh tuna instead of canned for this Niçoise Salad with Tuna, Potatoes, and Fresh Vegetables Recipe?

Absolutely! Fresh tuna, seared lightly and sliced, adds a delightful depth of flavor and a more substantial texture. Just be sure to cook it to your liking and cool it before adding it to the salad.

What type of potatoes are best for Niçoise salad?

Baby red or white potatoes work best because they hold their shape well after boiling and have a creamy texture. Avoid starchy potatoes like Russets, as they can fall apart too easily.

Can I make the salad vegan or vegetarian?

Yes, simply omit the tuna and eggs and add more protein-rich veggies like chickpeas or grilled tofu. The olives, potatoes, and fresh vegetables create such a tasty base that it’s still completely satisfying.

How long can I keep the lemon vinaigrette dressing?

Store the lemon vinaigrette in a sealed container in the refrigerator for up to one week. Always give it a good shake or whisk before using, as the ingredients may separate.

Is it okay to prepare everything in advance?

You can prep most ingredients, like boiling potatoes and eggs or preparing the dressing, ahead of time, but it’s best to assemble the salad just before serving for ultimate freshness and crispness.

Final Thoughts

There’s nothing quite like the joy of biting into the perfectly balanced flavors of the Niçoise Salad with Tuna, Potatoes, and Fresh Vegetables Recipe. It’s a dish that feels both comforting and refreshing, vibrant and effortlessly elegant. Whether you’re hosting a casual lunch or looking to impress at a dinner, this recipe is a guaranteed crowd-pleaser. So go ahead, gather those simple ingredients, and treat yourself to a delicious plate of French sunshine today!

Niçoise Salad with Tuna, Potatoes, and Fresh Vegetables Recipe

Ingredients You’ll Need