Niçoise is a composed salad built from tuna, eggs, potatoes, green beans, olives, and cherry tomatoes, all tied together with a sharp Dijon vinaigrette. It comes together in under 45 minutes and uses mostly pantry and fridge staples. That combination — filling, fast, no oven required — is the real reason to make it on a weeknight.
Shopping notes
- Niçoise olives: Small, dark, and less salty than Kalamata. Worth seeking out at a deli counter or olive bar. If you can’t find them, Kalamata olives work — just use a slightly smaller amount since they’re more assertive.
- Tuna in olive oil: This matters more than it sounds. Oil-packed tuna is moister and richer than water-packed. Look for it near the regular canned tuna. A 140g / 5oz can is the standard size.
- Baby new potatoes: Waxy varieties hold their shape after boiling. Starchy baking potatoes will fall apart when you toss the salad.
- Mixed salad leaves: Arugula and baby spinach are called for here. Arugula adds a mild bitterness that cuts through the richness of the tuna and egg yolk — don’t swap it out for bland iceberg.
The short version of why this works
Two things carry this salad. First, the blanch-and-ice-bath step for the green beans: two minutes in boiling water, then straight into ice water, stops the cooking immediately and keeps the beans snappy rather than soft. Soft beans make the whole salad feel heavy. Second, the vinaigrette uses Dijon mustard not just for flavor but as an emulsifier — it keeps the oil and vinegar from separating so the dressing actually coats the leaves and potatoes instead of pooling at the bottom of the bowl. Dress it at the table, not in advance — a pre-dressed salad goes limp fast.
Common problems and fixes
- Potatoes falling apart in the bowl: They were overcooked or cut while too hot. Check them at 8 minutes with a fork — they should be just tender, not soft through. Let them cool for at least 5 minutes before halving and tossing.
- Dressing tastes flat: Season it separately before adding it to the salad. Whisk in the salt and pepper while the dressing is in the bowl, taste it on its own, and adjust. Dressing that isn’t seasoned on its own will always taste thin on the finished salad.
- Egg yolks fully set instead of slightly soft: Egg size and starting water temperature affect timing. If your eggs are large or straight from the fridge, add 30–60 seconds. Eight minutes in gently boiling water is the target for a yolk that’s set but still a little creamy at the center.
- Greens wilting before you serve: Don’t add the leaves to the bowl until you’re ready to eat. Keep them in a separate bowl or bag in the fridge and fold them in at the last minute.
- Tuna clumping in dry chunks: Drain the can but don’t press it bone-dry. Leave a little of the olive oil on the tuna — it keeps the fish moist and adds flavor to the salad without extra effort.
Storage and make-ahead
This salad is best assembled fresh, but you can prep every component up to 24 hours ahead and store them separately in the fridge. Keep the cooked potatoes and green beans in one container, the halved tomatoes and olives in another, the peeled eggs whole in a small bowl covered with water, and the dressing in a jar. The salad leaves should stay dry and unwashed until you’re ready to build the bowl. Once dressed and assembled, leftovers keep for about one day in the fridge — the greens will soften but the rest holds up reasonably well for a packed lunch the next day.
Niçoise Salad
Ingredients
- 200 grams baby new potatoes Preferably small and waxy
- 150 grams green beans Trimmed
- 4 medium eggs Free-range and organic for the best flavor
- 200 grams cherry tomatoes Halved
- 100 grams Niçoise olives Pitted
- 1 can tuna in olive oil Drained, approximately 140 grams or 5 ounces
- 50 grams mixed salad leaves Arugula and baby spinach work well
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic Minced
- 1 pinch salt To taste
- 1 pinch ground black pepper To taste
Instructions
- Begin by boiling the baby new potatoes in salted water until tender, about 10 minutes. Check doneness with a fork. Drain and cool slightly.
- Meanwhile, blanch the green beans in boiling water for 2 minutes, then immediately transfer them to an ice bath to preserve their vibrant color. Drain and set aside.
- Boil the eggs for 8 minutes for a perfect soft center. Cool under cold water, then peel and halve.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to create the dressing.
- In a large serving bowl, gently toss the salad leaves with cherry tomatoes, potatoes, green beans, olives, and tuna. Arrange the egg halves on top.
- Drizzle the dressing over the salad, and finish with a sprinkle of salt and black pepper. Serve immediately.
Notes
Nutrition
FAQ
Can I use canned tuna in water instead of olive oil?
Yes, but the salad will be noticeably drier. If water-packed is all you have, drizzle a little extra olive oil directly over the tuna when you add it to the bowl.
Do the eggs have to be soft-boiled, or can I use fully hard-boiled?
Fully hard-boiled eggs work fine. The 8-minute timing in this recipe gives a yolk that’s just set at the center, which some people prefer, but a firmer yolk at 10–11 minutes is a perfectly reasonable choice.
Can I make this without potatoes to keep it lighter?
Yes — the salad still holds together without them. If you skip the potatoes, the tuna and eggs carry the bulk of the protein and the salad becomes closer to a classic composed plate than a hearty bowl.
What can I use instead of red wine vinegar in the dressing?
White wine vinegar is the closest swap and works seamlessly. Lemon juice also works and gives the dressing a slightly brighter, less sharp flavor.
How do I keep the green beans from turning dull and olive-colored?
The ice bath is the key step — move them from boiling water to ice water within seconds of the 2-minute mark. Any longer in the hot water, or skipping the ice bath, and the color will dull noticeably before the salad even hits the table.