Light and refreshing with bold Mediterranean flavors
Perfect for picnics, lunches, or side dishes
No heavy mayonnaise-based dressing
Packed with fresh vegetables and protein
Easy to prepare ahead of time
Beautiful presentation with vibrant ingredients
Delicious served chilled or at room temperature
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Baby potatoes
Green beans
Cherry tomatoes
Hard-boiled eggs
Kalamata olives
Red onion
Canned tuna or grilled tuna
Fresh parsley
Fresh basil
Olive oil
Dijon mustard
Red wine vinegar
Lemon juice
Garlic cloves
Salt
Black pepper
Capers (optional)
Directions
Wash and cut the potatoes into bite-sized pieces.
Boil the potatoes in salted water until fork-tender, then drain and let cool slightly.
Blanch the green beans in boiling water for 2–3 minutes, then transfer them to ice water to keep them crisp and vibrant.
In a small bowl, whisk together olive oil, Dijon mustard, red wine vinegar, lemon juice, minced garlic, salt, and black pepper to make the dressing.
In a large bowl, combine the potatoes, green beans, cherry tomatoes, sliced red onion, olives, and capers if using.
Add the tuna and gently toss with the dressing.
Arrange sliced hard-boiled eggs on top.
Garnish with fresh parsley and basil before serving.
Chill slightly or serve at room temperature.
Servings and timing
Servings: 6
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Variations
Replace tuna with grilled salmon or shrimp.
Add cucumber or radishes for extra crunch.
Use fingerling potatoes instead of baby potatoes.
Include anchovies for a more traditional Nicoise flavor.
Add feta cheese for a Mediterranean twist.
Use arugula or mixed greens to turn it into a larger salad.
Storage/Reheating
Store Nicoise Potato Salad in an airtight container in the refrigerator for up to 3 days.
For the best flavor, allow the salad to sit at room temperature for about 10 minutes before serving.
Reheating is not necessary since this salad is best enjoyed chilled or at room temperature.
FAQs
What is Nicoise Potato Salad?
It’s a potato salad inspired by the French Nicoise salad, featuring potatoes, vegetables, tuna, eggs, and vinaigrette.
Can I make this salad ahead of time?
Yes, it tastes even better after the flavors have had time to blend.
What type of potatoes work best?
Baby potatoes or fingerling potatoes hold their shape well and work perfectly.
Is mayonnaise used in this salad?
No, this recipe uses a light vinaigrette instead of mayonnaise.
Can I use fresh tuna?
Yes, grilled fresh tuna adds wonderful flavor and texture.
What olives are best for Nicoise salad?
Kalamata or Nicoise olives are traditional choices.
Can I make this vegetarian?
Yes, simply omit the tuna and add extra vegetables or chickpeas.
How long does it last in the refrigerator?
It stays fresh for up to 3 days when stored properly.
Can I serve it warm?
Yes, it can be served slightly warm or chilled.
What pairs well with Nicoise Potato Salad?
Crusty bread, grilled fish, or roasted vegetables pair beautifully with this dish.
Conclusion
Nicoise Potato Salad is a fresh and elegant dish filled with tender potatoes, crisp vegetables, savory tuna, and bright vinaigrette. Light yet satisfying, this Mediterranean-inspired salad is perfect for warm-weather meals, gatherings, or easy lunches. With its colorful presentation and balanced flavors, it’s a refreshing twist on classic potato salad that’s sure to impress.
This Nicoise Potato Salad is a fresh and flavorful Mediterranean-inspired dish made with tender potatoes, crisp green beans, juicy tomatoes, olives, eggs, and a bright homemade vinaigrette. Inspired by the classic French Nicoise salad, this light potato salad is packed with vibrant ingredients and bold flavors, making it perfect for picnics, lunches, side dishes, or elegant entertaining.
Author:Catherine
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Yield:6 servings
Category:Salad
Method:Boiling
Cuisine:French
Ingredients
1 ½ pounds baby potatoes, halved
1 cup green beans, trimmed
1 cup cherry tomatoes, halved
4 hard-boiled eggs, sliced
½ cup Kalamata olives
¼ small red onion, thinly sliced
1 can tuna, drained, or 2 grilled tuna fillets
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
¼ cup olive oil
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon lemon juice
2 garlic cloves, minced
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon capers (optional)
Instructions
Wash and cut the baby potatoes into bite-sized pieces.
Boil the potatoes in salted water for about 10–12 minutes or until fork-tender. Drain and let cool slightly.
Blanch the green beans in boiling water for 2–3 minutes, then transfer them immediately to ice water to keep them crisp and vibrant. Drain well.
In a small bowl, whisk together olive oil, Dijon mustard, red wine vinegar, lemon juice, garlic, salt, and black pepper to make the vinaigrette.
In a large bowl, combine the potatoes, green beans, cherry tomatoes, sliced red onion, olives, and capers if using.
Add the tuna and gently toss with the dressing until evenly coated.
Arrange sliced hard-boiled eggs on top of the salad.
Garnish with fresh parsley and basil before serving.
Serve chilled or at room temperature.
Notes
Fingerling potatoes work beautifully in this salad.Add anchovies for a more traditional Nicoise flavor.Grilled salmon or shrimp can replace tuna.Feta cheese adds a delicious Mediterranean twist.Arugula or mixed greens can turn this into a heartier salad meal.
