Easy Classic Niçoise Salad Recipe (With Tuna & Potatoes)
Description
This is my personal take on the beloved Niçoise salad, prepared with a combination of ingredients I particularly enjoy. What makes this salad special is the harmony of flavors and textures, from the tender vegetables to the savory seafood and the tangy dressing. It is easy to put together, beautiful to serve, and versatile enough for both a casual family lunch and a lovely summer gathering. A little departure from tradition, perhaps, but absolutely delicious!
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
- 5 anchovy fillets, packed in olive oil, optional
- A dash dried oregano
Dressing:
- ½ cup olive oil
- ¼ cup red vinegar
- 1 teaspoon Dijon mustard
- Dash of salt
- Dash of black pepper
Instructions
- Place the potatoes, unpeeled, in a pot and cover them with cold, salted water. Bring to a boil, then reduce the heat to a gentle simmer. Cook for about 20–25 minutes, depending on their size, or until fork-tender. Drain and set aside to cool. Once cool enough to handle, peel and cut them into bite-sized pieces.
- Blanch the Green Beans: Bring a separate pot of salted water to a boil. Add the green beans and cook for about 3 to 5 minutes, or until they are tender-crisp but still bright green. Drain well and immediately plunge them into ice water to stop the cooking process, then set aside to cool
- Meanwhile, prepare the remaining salad ingredients. Cut the tomatoes into halves or quarters, slice the onions, and cut the hard-boiled eggs into halves or quarters.
- Arrange the eggs, potatoes, tomatoes, olives, onions, tuna, and cooked green beans attractively on a large serving platter, grouping the ingredients together as shown in the picture.
For the Dressing:
- Place all the dressing ingredients in a tall container or measuring jug. Using a hand blender, blend until smooth, creamy, and thoroughly combined.
- Taste the dressing and adjust the seasoning if needed.
- Serve the dressing in a small bowl alongside the salad, allowing everyone to add as much as they like, or drizzle it over the salad just before serving.
- Finish with a sprinkle of dried oregano for extra aroma and flavor.
- For an extra layer of savory, briny flavor, arrange the anchovy fillets over the salad just before serving.
Tried this recipe?Let us know how it was!