Niçoise Salad

5 from 3 votes

Niçoise Salad is a vibrant and delicious mix of baby potatoes, green beans, tuna, and fresh vegetables, all topped with a tangy dressing.

Prep Time20

Cook Time25

Total Time45

Course: Brunch, Lunch, Salad

Cuisine: French

Keyword: nicoise salad, salad recipe

Servings:

Calories: 507kcal

Bring a large pot of salted water to a boil. Add the baby potatoes and cook until tender, about 10-12 minutes. Use a slotted spoon to transfer the potatoes to a bowl.
In the same pot, blanch the green beans for 2-3 minutes until tender-crisp. Transfer to a bowl of ice water to stop the cooking process, then drain and set aside.
Place the eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and let sit for 9 minutes. Transfer the eggs to a bowl of ice water to cool, then peel and halve.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
On a large platter or individual plates, arrange the mixed salad greens. Arrange the potatoes, green beans, cherry tomatoes, black olives, red onion, tuna, and artichoke hearts in sections over the greens.
Add the halved eggs and sprinkle with capers if using. Drizzle the dressing over the salad and gently toss to combine just before serving.

Cook the potatoes, green beans, and eggs ahead of time to save time when assembling the salad.
Keep the dressing separate until just before serving to keep the salad fresh.
Store leftovers in the refrigerator in airtight containers for up to 3 days.