Salad Nicoise
Description
A colorful refreshing salad that originates from Nice in the Provence Alps Cote d’Azur region. It is composed of tuna, green beans, black olives, tomatoes, hard-boiled eggs, potatoes, and anchovies.
Ingredients
- 2 medium-sized potatoes boiled, peeled, and cubed
- 1 ½ cups fresh green beans stem ends trimmed and cut in half
- 2 cans white tuna drained
- 4 hard-boiled eggs halved
- ¼ cup black olives pitted
- 1 small white or red onion cut into rings
- ¾ cup cherry tomatoes
Dressing:
- ½ cup olive oil
- 1 ½ tablespoons white vinegar
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- Dash of salt
- Dash of black pepper
Instructions
- Boil the green beans for 30 minutes or until cooked.
- Arrange the eggs, potatoes, tomatoes, olives, onions, tuna, and beans on a serving dish as seen in the picture.
For the dressing:
- Using an electric mixture, mix the dressing ingredients until well combined.
- The dressing can be served next to the salad or poured on top before serving.
- Garnish with dried oregano
- Anchovies can be added to this salad.
Notes
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