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Niçoise Salad with Tuna, Potatoes, and Fresh Vegetables Recipe

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4 from 71 reviews

A classic Niçoise Salad featuring fresh mixed greens, crisp green beans, tender baby potatoes, hard-boiled eggs, tuna, olives, grape tomatoes, cucumber, and red onion, all dressed in a zesty lemon vinaigrette. Perfect for a light, refreshing meal that balances protein and fresh vegetables.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Salad

  • 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

Lemon Vinaigrette

  • 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

Instructions

  1. Prepare the Potatoes: Wash and halve the baby potatoes. Boil them in salted water until tender, about 10-15 minutes. Drain and set aside to cool slightly.
  2. Cook the Green Beans: Trim the ends of the green beans. Boil or steam them for 3-4 minutes until crisp-tender. Immediately plunge into ice water to stop cooking and retain color; drain.
  3. Hard-Boil the Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then simmer for 9-10 minutes. Cool eggs in ice water, peel, and slice or quarter.
  4. Prepare the Lemon Vinaigrette: In a small bowl, whisk together lemon juice, Dijon mustard, honey, and minced garlic. Slowly drizzle in olive oil while whisking to emulsify. Season with kosher salt and freshly ground black pepper to taste.
  5. Assemble the Salad: On a large platter or individual plates, arrange mixed greens as a base. Evenly distribute potatoes, green beans, sliced eggs, tuna, olives, grape tomatoes, cucumber, and red onion on top.
  6. Dress and Serve: Drizzle the lemon vinaigrette over the salad just before serving or serve it on the side. Toss gently if desired. Serve immediately for best freshness.

Notes

  • Use fresh and high-quality canned tuna for best flavor.
  • Blanch green beans briefly to retain crispness and vibrant color.
  • Eggs can be cooked a day in advance and stored peeled in the refrigerator.
  • Adjust lemon vinaigrette sweetness or acidity to taste by varying honey or lemon juice.
  • This salad is best served fresh but can be prepared up to a few hours ahead if dressed just before serving.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Salad
  • Method: Boiling
  • Cuisine: French
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/nicoise-salad-with-tuna-potatoes-and-fresh-vegetables-recipe/