This classic Nicoise salad is light, fresh, and colorful, and the perfect dish to make easy spring or summer lunches or brunch.
Keyword nicoise salad
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
For the Lemon Vinaigrette
1/3cupextra virgin olive oil
1tablespoonwhole grain mustard
1/2teaspoonfreshly ground black pepper
For the Nicoise Salad
2cupspetite white or red potatoes
6ounces fresh green beans, stems trimmed
3ounces white tuna in olive oil, drained
5ounceskalamata olives, about 1 cup, drained
1/2cup thinly sliced red onion
4 ouncescapers, about 1/3 heaping cup, drained
8ouncescherry tomatoes, about 1 1/2 cups, sliced in half
4hard-boiled eggs, halved or quartered
First, make the vinaigrette by adding all of the ingredients to a jar fitted with a lid, close tightly, shake well, and set aside.
Add the potatoes to a medium pot and fill with enough water to cover the potatoes by 1 inch then bring to a boil. Add 1-2 teaspoons of kosher salt, reduce to a rolling simmer, and cook until tender so the potatoes can be pierced with a fork or skewer or for about 15 minutes. Use a spider or strainer to transfer the potatoes from the pot, reserving the hot water. Cut the potatoes in half and place in a bowl then while still warm, drizzle with 2-3 tablespoons of the vinaigrette dressing and set aside to cool.
Add the green beans to the pot of hot water and simmer for 1 minute or until the green beans turn bright green. Drain the water and set the beans aside to cool.
On a large platter, arrange the tuna, potatoes, green beans, halved tomatoes, boiled eggs, olives, red onion, capers, and hard-boiled eggs. Season with kosher salt and freshly ground black pepper and drizzle the salad with the vinaigrette or serve it on the side.