- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 400 g
- 300 g
- 500 g
- 100 g
- 2 tbsp
- 6 tbsp
- 2 tbsp
- 1 tsp
- 1 clove
- 1 tsp
- ½ tsp
Process
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Bring a large pot of salted water to a boil. Add the new potatoes and cook for 12 to 15 minutes, until a knife slides in with no resistance. Lift them out with a slotted spoon into a bowl of ice water to stop cooking, then drain.
In the same boiling water, cook the green beans for 4 to 5 minutes, until bright green and just tender but still with a slight bite. Transfer to the ice water, then drain and pat dry.
Lower the eggs into the boiling water and cook for 8 minutes for jammy yolks or 10 minutes for firm. Drain, cool in ice water, then peel and cut into quarters.
In a small bowl, whisk the olive oil, red wine vinegar, Dijon mustard, garlic, salt and black pepper until emulsified into a smooth vinaigrette.
Arrange the tomatoes, cucumber, red onion, potatoes and green beans on a large platter or in a wide shallow bowl. Scatter the black olives, capers and anchovy fillets over the vegetables.
Flake the tuna into large chunks and place them over the salad, then nestle the egg quarters among the vegetables.
Spoon the vinaigrette evenly over the salad just before serving, and finish with a little extra salt and pepper if needed.
Kitchen notes
Kitchen notes
- The most common mistake is overcooking the green beans and potatoes; they should be tender but still hold their shape so the salad does not turn to mush.
- Dress the salad only at the moment of serving. If it sits in vinaigrette, the tomatoes release water and the potatoes soak up the dressing, making the dish soggy.
- Use tuna packed in olive oil for the best texture and flavor; if using water-packed tuna, drain it well and add an extra drizzle of olive oil.
- For the neatest presentation, arrange the components in separate piles rather than tossing everything together, which is the traditional Niçoise style.
Substitutions
- tuna→canned salmon or cooked chicken breast
- green beans→blanched asparagus or sugar snap peas
- new potatoes→small red potatoes or fingerling potatoes
- red wine vinegar→white wine vinegar or lemon juice
- anchovy fillets→omit for a milder salad or use 1 tsp capers extra
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the vinaigrette separate if possible and add it just before eating. The salad is best served cold or at room temperature; do not reheat. To refresh, drain any excess liquid and add a fresh squeeze of lemon or a splash of vinegar.
FAQ
The questions we get asked most
Can I make Salade Niçoise ahead of time?
You can prepare the components up to 24 hours ahead: boil the potatoes, beans and eggs, and store them separately in the fridge. Keep the vinaigrette in a jar. Assemble and dress the salad just before serving so the tomatoes and potatoes do not release water and make it soggy.
Why is my Salade Niçoise watery?
The usual cause is salting the tomatoes too early or dressing the salad too far in advance. Salt draws water out of the tomatoes and cucumbers, and the potatoes absorb the vinaigrette. Add salt and dressing only at the moment of serving, and pat the vegetables dry after washing.
How do I know when the potatoes and green beans are done?
Potatoes are done when a paring knife slides in with no resistance, about 12 to 15 minutes for small waxy potatoes. Green beans are ready when they are bright green and just tender but still snap slightly when bent, about 4 to 5 minutes. Immediately plunge both into ice water to stop cooking and keep their color.
Can I use canned tuna instead of fresh?
Yes, canned tuna is traditional for this salad. Use good-quality tuna packed in olive oil and drain it well, then break it into large flakes rather than mashing it. If using water-packed tuna, drizzle a little olive oil over it before adding to the salad.
Is Salade Niçoise supposed to be served warm or cold?
It is traditionally served at room temperature or lightly chilled. Cook the potatoes, beans and eggs, then cool them completely before assembling. Serving it ice-cold mutes the flavors, so let it sit out for 10 minutes before eating if it has been refrigerated.
Can I add other vegetables like bell peppers or artichokes?
Yes, though purists keep it minimal. Roasted red bell peppers, artichoke hearts or radishes are common additions. Avoid adding lettuce or cooked vegetables like carrots, which are not part of the classic recipe and can dilute the sharp, briny flavor profile.
How long do leftovers keep in the fridge?
Leftovers keep for up to 2 days in an airtight container in the refrigerator. The eggs and tuna are the most perishable, so if the salad was dressed, it is best eaten within 24 hours. Drain any accumulated liquid before serving again.
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