Niçoise Salad Recipe

Cook potatoes

Place whole baby potatoes in a medium pot and add cold water to cover by 1 inch and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a knife, about 12–15 minutes depending on size. Drain and let cool slightly, then slice into halves or quarters while still warm.

Hard-boil eggs

Place eggs in a small saucepan and add enough cold water to cover by 1 inch. Bring to a gentle boil, then cover, remove from heat and let sit for 10 minutes. Transfer eggs to an ice bath for 5 minutes, then peel and quarter.

Blanch green beans

Bring a medium pot of salted water to a boil. Add trimmed green beans and cook 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking. Drain and pat dry.

Prepare vegetables and tuna

While beans cool, slice tomatoes into wedges, halve and slice the cucumber, thinly slice the red onion, and drain the canned tuna, flaking it into large chunks. If using anchovy fillets for garnish, pat them dry.

Assemble salad

On a large serving platter or in a shallow bowl, arrange mixed salad greens as a base. Neatly arrange potato halves, green beans (whole or halved), tomato wedges, cucumber slices, quartered eggs, drained tuna chunks, olives, red onion slices, and capers (if using) into segments or clusters over the greens for a classic Niçoise presentation. Tuck anchovy fillets among the ingredients if using.

Make dressing: In a small bowl or jar, combine lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt and pepper. Whisk or shake to combine, then slowly drizzle in the olive oil while whisking (or add oil to jar and shake vigorously) until emulsified. Taste and adjust seasoning with more salt, pepper or lemon as needed.

Dress and serve: Drizzle about half of the dressing evenly over the assembled salad just before serving (reserve remaining dressing for guests to add more as desired). Gently toss some components if you prefer a mixed salad, or leave composed for a traditional presentation. Serve immediately, passing extra dressing at the table.