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The Best Nicoise Salad Recipe

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4.1 from 46 reviews

A classic and vibrant Nicoise Salad featuring tender potatoes, fresh green beans, white tuna, kalamata olives, cherry tomatoes, capers, red onions, and hard-boiled eggs, all tossed in a tangy mustard-lemon vinaigrette. Perfect for a refreshing and colorful meal that comes together in just 40 minutes.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Vinaigrette

  • 1/3 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 tablespoon minced shallot
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Salad

  • 2 cups petite white or red potatoes
  • 6 ounces fresh green beans, stems trimmed
  • 3 ounces white tuna in olive oil, drained
  • 5 ounces kalamata olives (about 1 cup), drained
  • 1/2 cup thinly sliced red onion
  • 4 ounces capers (about 1/3 heaping cup), drained
  • 8 ounces cherry tomatoes (about 1 1/2 cups), sliced in half
  • 4 hard-boiled eggs, halved or quartered

Instructions

  1. Make the Vinaigrette: In a jar with a lid, combine the extra virgin olive oil, lemon juice, minced shallot, Dijon mustard, whole grain mustard, kosher salt, and freshly ground black pepper. Close tightly and shake vigorously to emulsify the dressing. Set aside to let the flavors meld.
  2. Cook the Potatoes: Place the potatoes in a medium pot and add enough water to cover them by 1 inch. Bring to a boil, add 1-2 teaspoons kosher salt, then reduce to a rolling simmer. Cook until tender and easily pierced with a fork, about 15 minutes. Using a spider or strainer, transfer the potatoes from the hot water while reserving the water. Halve the potatoes and place in a bowl. While still warm, drizzle with 2-3 tablespoons of the vinaigrette, then set aside to cool.
  3. Cook the Green Beans: Add the green beans to the reserved hot water and simmer for about 1 minute, or until they turn bright green and are just tender. Drain and set aside to cool.
  4. Assemble the Salad: On a large platter, artfully arrange the dressed potatoes, green beans, white tuna, halved cherry tomatoes, halved or quartered hard-boiled eggs, kalamata olives, sliced red onion, and capers. Season with additional kosher salt and freshly ground black pepper as desired. Drizzle remaining vinaigrette over the salad or serve it on the side for guests to add their preferred amount.

Notes

  • You can substitute fresh tuna with canned solid white albacore tuna if unavailable.
  • Use fingerling potatoes or baby potatoes if petite white or red potatoes are not available, adjust cooking time accordingly.
  • For an extra punch of flavor, add fresh herbs like parsley or tarragon before serving.
  • Serve immediately for best freshness or refrigerate covered for up to 4 hours before serving.
  • Use kosher salt to control seasoning better, and adjust saltiness depending on taste and saltiness of olives and capers.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: French
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/the-best-nicoise-salad-recipe/