Niçoise Salad

A vibrant, balanced Niçoise salad with creamy potatoes, crisp greens, tender tuna, and a punchy French vinaigrette made easy with Classic French Dressing Mix.

Why You'll Love Niçoise Salad

The potatoes get tossed in vinaigrette while still warm so they absorb more flavor, and the green beans and eggs both go through an ice bath to lock in their texture straight off the heat. Everything gets arranged on the platter in sections rather than tossed, then finished with the French vinaigrette.

Tips and Tricks

Layer thoughtfully: Arrange ingredients in sections, not tossed, so each bite can be customized.

Dress warm potatoes: Tossing warm potatoes in vinaigrette helps them soak up flavor before hitting the plate.

Use an ice bath: After blanching green beans or boiling eggs, the ice bath locks in texture and prevents overcooking.

Variations

Option 1: Swap tuna for grilled salmon or anchovies for a more traditional version.

Option 2: Use roasted beets or marinated artichokes for a vegetarian twist.

Option 3: Add cooked farro or quinoa to make it heartier as a grain bowl.

Substitutions

Option 1: Swap baby potatoes for fingerlings or Yukon golds.

Option 2: Use store-bought vinaigrette if you're short on time, but add a pinch of herbes de Provence for that signature flavor.

Option 3: Substitute green beans with asparagus spears or sugar snap peas in spring.

Best served with

• Warm baguette with salted butter
• Rosé or chilled white wine
• Provençal tomato tart
• Marinated white beans with lemon and herbs

How to Store Leftovers

• Store the components separately in airtight containers in the fridge for up to 3 days. Keep vinaigrette in a sealed jar, and dress just before serving to avoid soggy greens. Eggs and potatoes are best eaten within 2 days for peak texture.

Common Questions

Niçoise Salad

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A vibrant, balanced Niçoise salad with creamy potatoes, crisp greens, tender tuna, and a punchy French vinaigrette made easy with Classic French Dressing Mix.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Dinner, Lunch, Salad

Cuisine: French Inspired

Calories: 631

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 tablespoon Classic French Vinaigrette Mix
• ⅔ cup Olive oil
• ⅓ cup White wine vinegar
• 6 cups Mixed greens butter lettuce, arugula, or romaine
• 1 lb Baby potatoes halved
• 4 Large eggs
• 1 cup Cherry tomatoes halved
• 6 oz Green beans trimmed
• 2 5-oz cans Tuna, drained (or fresh, sliced)
• ⅓ cup Niçoise or Kalamata olives pitted
• 2 tablespoon Capers
• ¼ small Red onion thinly sliced
• 2 tablespoon Fresh parsley chopped
• Salt to taste

Equipment

• Large pot (for boiling potatoes, green beans, and eggs)
• Large serving platter
• Mixing bowl or mason jar (for vinaigrette)
• Slotted spoon or tongs

Method

 

1. Add Classic French Vinaigrette Mix to a mason jar with olive oil and white wine vinegar; shake well. For extra flavor, make a day ahead and store in the fridge up to one week.
2. Bring a pot of salted water to a boil. Add baby potatoes and cook until fork-tender, about 10 minutes. Remove with a slotted spoon and toss with 1 tablespoon vinaigrette while warm.
3. Using the same water, blanch green beans for 1-2 minutes until bright green and crisp-tender. Transfer to an ice bath to stop cooking.
4. In a separate pot, bring water to a gentle boil. Add eggs and cook 7-8 minutes for jammy yolks or 10 minutes for firm yolks. Transfer to an ice bath, peel, and slice in half.
5. Arrange mixed greens on a large serving platter. Top with potatoes, green beans, cherry tomatoes, tuna, olives, capers, red onion, and eggs.
6. Drizzle with French vinaigrette, garnish with fresh parsley, and season with salt to taste.

Nutrition

Calories: 631kcalCarbohydrates: 28gProtein: 24gFat: 47gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 31gTrans Fat: 0.02gCholesterol: 212mgSodium: 545mgPotassium: 981mgFiber: 5gSugar: 4gVitamin A: 1688IUVitamin C: 53mgCalcium: 95mgIron: 5mg

Notes

Storage: this salad is best served freshly composed, once dressed the greens wilt quickly. The vinaigrette keeps in a sealed jar in the fridge for up to a week, and you can boil the eggs and potatoes up to 2 days ahead, just keep everything separate and assemble right before serving.

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