Niçoise Salad with Crispy Baby Potatoes and Tuna

Name: Niçoise Salad with Crispy Baby Potatoes and Tuna
Total time: 35 min
Cuisine: Turkse recepten
Ingredients: 750 g baby potatoes; salt; water; 200 g green beans; 25 ml olive oil; sea salt; 25 ml olive oil; sea salt; 45 ml olive oil; 15 g mustard; 20 ml lemon juice; 10 g honey; SALAD; 150 g tomatoes; 140 g tuna; 100 g purple olives; 75 g red onion; 3 boiled eggs

Najat

Photo by Najat

Salade Niçoise: the first salad that comes to mind when I think of France. Named after Nice, a city in the south of France on the Mediterranean Sea. In this recipe, I give the salad an extra twist by first boiling the baby potatoes and green beans, then frying them in olive oil. This creates a salade niçoise with crispy potatoes that makes it just a bit more special than the classic version.

Whether you make it for lunch, a light dinner, or as a side dish at a barbecue, this easy recipe with tuna, hard-boiled eggs, olives, and a fresh honey-mustard dressing is always a great choice.

35 minutes

3 Portions

Easy

What is a niçoise salad?

A niçoise salad is a classic French meal salad originating from the city of Nice in the south of France. This traditional niçoise salad consists of lettuce, tomatoes, tuna, hard-boiled eggs, olives, and green beans — simple, fresh ingredients that reflect the flavors of the Mediterranean. Baby potatoes are a popular addition in modern versions, turning it into a complete and satisfying meal. In this niçoise salad recipe with canned tuna, we give the classic a delicious twist: the baby potatoes and green beans are pan-fried in olive oil after boiling, adding extra crispiness you won’t find in any other version. The result is a French niçoise salad that’s hearty, flavorful, and easy to make at home.

Niçoise salad dressing: honey-mustard vinaigrette

The niçoise salad dressing is what brings this French salad together. In this recipe, we make a simple honey-mustard dressing that’s ready in just 2 minutes. Mix the olive oil, mustard, lemon juice, honey, and salad herbs in a small bowl or jar and stir until smooth. Taste and adjust with extra salt, pepper, or lemon juice if needed. For a stronger flavor, add a small clove of garlic — a subtle touch that works especially well with the tuna niçoise salad dressing.

You can prepare the niçoise salad dressing recipe in advance and store it in a sealed jar in the refrigerator for up to 3 days.

Ingredients

Portions

BOIL

750 g baby potatoes

salt

water

200 g green beans

FRY BABY POTATOES

25 ml olive oil

sea salt, to taste

FRY GREEN BEANS

25 ml olive oil

sea salt

DRESSING

45 ml olive oil

15 g mustard

20 ml lemon juice

10 g honey

SALAD

lettuce

150 g tomatoes, 2 tomatoes

140 g tuna, drained weight

100 g purple olives

75 g red onion, 1 onion

3 boiled eggs, (m)

Tips

Do not overcook the baby potatoes. They should be tender so they stay firm and don’t fall apart during frying.

Always let the cooked potatoes and green beans steam dry to prevent them from becoming soft.

Pat the potatoes dry before frying for extra crispiness.

Mix the dressing into the salad just before serving.

Add salt to taste.

Instructions

Ingredienten klaar leggen voor de Nicoise salade

Slice the red onion into thin rings and cut the tomatoes into wedges. Drain the tuna well. Prepare all the ingredients in advance.

Aardappels koken met sperziebonen in een pan met water

Bring a pot of water with a pinch of salt to a boil. Add the baby potatoes and cook for 12–15 minutes until tender. Add the green beans during the last 6–8 minutes and cook until tender-crisp. Drain everything and let it steam dry.

Boil the eggs for 8–10 minutes until hard-boiled. Rinse under cold water, peel, and cut into wedges. Set aside.

Heat 25 ml olive oil in a frying pan over medium-high heat. Fry the green beans for 4–5 minutes until lightly golden. Season with sea salt.

Heat 25 ml olive oil in a pan. Fry the cooked baby potatoes for 8–10 minutes until golden brown and crispy. Season with sea salt.

Mix the olive oil, mustard, lemon juice, salad herbs, and honey into a smooth dressing.

Arrange the lettuce on a large serving dish or plate. Top with the fried baby potatoes, tomatoes, tuna, olives, and green beans. Place the egg wedges on top of the salad. Drizzle with the dressing and serve immediately.