Name: Niçoise Salad with Potatoes
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 2 Servings
Cuisine: Italian

Jule’s Menu Verified

February 4, 2026

This Niçoise salad with potatoes is a vibrant salad that combines crisp lettuce, tender green beans, juicy tomatoes, hard-boiled eggs, and hearty potatoes with flavorful tuna and salty anchovies. Tossed in a zesty homemade vinaigrette of olive oil, lemon juice, Dijon mustard, and garlic, it’s a fresh, satisfying, and well-balanced dish perfect for a light meal or summer gathering.

From the Cook

1/6

Niçoise Salad with Potatoes

Jule’s Menu Verified

Ingredients

WarningEggs and 4 other allergens identified

Instructions

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Instructions

Place the potatoes in a pot, cover with water, and bring to a boil. Reduce the heat and let the potatoes simmer gently with the lid partially on until tender. Drain and let cool.

Trim both ends of the green beans, then wash them thoroughly. Place them in a pot of lightly salted water and cook for about 10 minutes, until the beans are tender but still crisp.

Place all the dressing ingredients in a sealable jar (such as a screw-top jar) and shake well until fully combined.

Wash the leafy greens thoroughly, spin dry, and place them in a large bowl.

Wash the tomatoes and halve them (quarter or cut into eighths if large). Halve or quarter the potatoes. If the green beans are large, slice them lengthwise. Peel the eggs and cut into quarters. Peel the onion and slice thinly.

Toss the mixed greens with half the dressing and arrange on a large plate or platter. Top with tomatoes, beans, anchovies, potatoes, capers, eggs, olives, tuna, and onion rings, and drizzle with the remaining dressing.

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Tips & Tricks (5)

Potato Perfection 🥔
Par-boil baby potatoes in salted water for exactly 10-12 minutes, then shock in ice water to stop cooking and maintain a firm, creamy texture.
Vinaigrette Emulsion Magic 🫒
Whisk Dijon mustard first to help emulsify your vinaigrette, creating a stable, silky dressing that clings perfectly to salad ingredients.
Tuna Technique 🐟
Use high-quality, line-caught tuna and drain thoroughly to prevent watering down your salad's vibrant flavors and textures.
Green Bean Blanching 🥬
Blanch green beans in rapidly boiling, heavily salted water for 2-3 minutes, then immediately transfer to ice water to preserve their bright green color and crisp texture.
Anchovy Enhancement 🧂
Finely chop anchovies and incorporate them into the vinaigrette for a deeper, more complex umami flavor that elevates the entire salad.

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About the Cook

Jule’s Menu

Hi, I’m Julia, and I’m the recipe developer, photographer, and author behind Jules’ Menu. I’ve spent the last eight years perfecting healthy everyday recipes so they strike the perfect balance between healthy and nourishing, simple and practical, and gourmet-level delicious.