Nicoise Salad


With beans, potatoes, olives, and tuna, this classic salad doesn't rely on lettuce for crunch.

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
4 servings


  • 1 (20 ounce) package frozen roasted red potatoes

  • 1 (12 ounce) package frozen whole green beans

  • 4 large eggs

  • ¾ cup dry-packed sun-dried tomatoes, halved

  • 3 tablespoons white balsamic or white wine vinegar

  • 1 tablespoon Dijon mustard

  • ¼ teaspoon salt

  • ¼ teaspoon black pepper

  • ¼ teaspoon dried thyme

  • cup olive oil

  • 2 (5 ounce) cans solid-packed tuna in oil, drained

  • ½ cup pitted kalamata olives


  1. Cook potatoes and beans according to package directions.

  2. Meanwhile, put eggs in a saucepan, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand 12 minutes. Drain, run eggs under cold water, and peel. Halve each lengthwise.

  3. Blanch tomatoes in a pot of boiling water to soften, 30 seconds. Drain well.

  4. Whisk together vinegar, mustard, salt, pepper, and thyme in a bowl. Gradually add oil, whisking until combined well.

  5. Arrange potatoes, beans, tomatoes, eggs, tuna, and olives on a platter and drizzle dressing over top.

Nutrition Facts (per serving)

599 Calories
33g Fat
45g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 599
% Daily Value *
Total Fat 33g 42%
Saturated Fat 6g 28%
Cholesterol 198mg 66%
Sodium 1040mg 45%
Total Carbohydrate 45g 16%
Dietary Fiber 6g 22%
Total Sugars 8g
Protein 32g
Vitamin C 11mg 53%
Calcium 79mg 6%
Iron 4mg 22%
Potassium 559mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.