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

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook potatoes and beans according to package directions.

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  • 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.

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

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

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

Nutrition Facts

599 calories; protein 31.7g 63% DV; carbohydrates 45.3g 15% DV; fat 33g 51% DV; cholesterol 197.6mg 66% DV; sodium 1039.8mg 42% DV. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/13/2017
I have made this salad nicoise a number of times in a number of different ways. I boil the little potatoes, use fresh cherry tomatoes, canned green beans, marinated artichoke hearts, and whatever I have in the refrigerator. The one constant is the dressing which I really love. I do doctor it up a little bit as well by adding some minced garlic. I make the dressing at least two hours before making the rest of the salad so the garlic is infused into the dressing. Read More
(6)
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/13/2017
I have made this salad nicoise a number of times in a number of different ways. I boil the little potatoes, use fresh cherry tomatoes, canned green beans, marinated artichoke hearts, and whatever I have in the refrigerator. The one constant is the dressing which I really love. I do doctor it up a little bit as well by adding some minced garlic. I make the dressing at least two hours before making the rest of the salad so the garlic is infused into the dressing. Read More
(6)
Rating: 5 stars
07/25/2019
Yum! Read More
Rating: 5 stars
08/08/2020
Loved it! I used fresh baby red potatoes, boiled til fork- done, also used fresh green beans - cooked in the potato water. Added marinated artichokes, because they're my husbands' favorite, and sprinkled fresh basil shreds over the top, after dressing. Pretty and delicious! Read More
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Rating: 5 stars
05/30/2020
This was absolutely the best dinner salad I've ever made. I was planning to use fresh or frozen tuna steaks, but there were none at the store. Boiled shrimp and a small can of tuna not only substituted, but made the dish even better. Even my guy loved it- and he's the meat and potatoes and gravy kind of guy. Read More
Rating: 5 stars
06/05/2018
Good recipe Read More
Rating: 4 stars
10/26/2016
Delicious and easy weeknight meal. A staple at our house! Read More
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Rating: 5 stars
07/07/2020
This is very reminiscent of a dish I often ate in the lunchroom while working in an elementary school in northern Spain (Galicia) years back. For authenticity and the right melding-without-mixing, plate all items on a platter and serve family style as the recipe states. I suggest plating and serving when the potatoes and green beans are still plenty warm, but not piping hot. The mixture of warm and cold ingredients is part of the deliciousness of this dish. (Personal preference, I do give the eggs some time to cool completely because I find warm hard boiled eggs unappetizing.) The only change I made was to use fresh grape tomatoes instead of sun-dried since I prefer them. Larger tomatoes might taste even better since they’d lend their acidity to the other ingredients more readily, but wouldn’t plate well so I haven’t tried them yet. I use Simply Potatoes 12oz bag of chopped potatoes, prepared on the stovetop per the bag instructions, except cooked to golden so a bit longer than instructed. This makes this an extremely fast weeknight dish to prepare. My two-year-old loves to help with this because he can easily prepare the dressing and plate the ingredients in fun different ways each time. My husband has started requesting this bi-weekly. Total win. Read More
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