Niçoise Salad with Eggs Potatoes (Printer-Friendly Version)
Bright flavors shine in this French salad with eggs, potatoes, olives, green beans, and a zesty vinaigrette.
# Required Ingredients:
→ Vinaigrette
01 -
80 ml extra-virgin olive oil
02 -
1 clove garlic, finely grated or chopped
03 -
45 ml sherry vinegar
04 -
15 ml Dijon mustard
05 -
5 ml honey
06 -
2 tablespoons oil from oil-packed tuna
07 -
Kosher salt, to taste
08 -
Freshly ground black pepper, to taste
→ Salad
09 -
4 large eggs
10 -
225 g green beans, trimmed
11 -
225 g small Yukon Gold or red potatoes
12 -
3 Persian cucumbers, sliced into 1 cm rounds
13 -
450 g oil-packed tuna, drained and flaked
14 -
120 ml black olives (such as Kalamata)
15 -
8 oil-packed anchovy fillets, optional
16 -
30 ml drained capers
# Step-by-Step Instructions:
01 -
Fill a medium bowl with ice and water. Bring a medium pot of water to a boil, reduce to a gentle simmer, then carefully lower eggs into the water using a spoon. Cook eggs for 8 minutes. Transfer eggs to the ice bath to cool completely. Remove the pot from heat and retain the water.
02 -
In a medium bowl, whisk together olive oil, garlic, sherry vinegar, Dijon mustard, honey, and 2 tablespoons tuna oil. Season with salt and freshly ground black pepper to taste. Set aside.
03 -
Discard used ice water and prepare a fresh ice bath. Return reserved pot of water to high heat, add a large pinch of salt, and bring to a boil. Add green beans and cook, stirring occasionally, until bright green and just tender, 3 to 5 minutes. Use a slotted spoon to transfer beans to the ice bath. Once cooled, drain and pat green beans dry with a kitchen towel.
04 -
Add potatoes to the same boiling water and cook, stirring occasionally, until tender, about 15 minutes. Drain and allow to cool slightly.
05 -
Peel eggs and cut each in half. Halve the potatoes. Drain the tuna, reserving any remaining oil for another use, and gently break into large flakes.
06 -
Divide eggs, green beans, potatoes, tuna flakes, cucumber slices, and black olives evenly among serving plates. Place an anchovy fillet atop each egg half, if using. Sprinkle capers over the salad and drizzle generously with the prepared vinaigrette. Finish with additional salt and pepper to taste. Serve with any remaining dressing on the side.
# Handy Cooking Tips:
01 -
For optimal texture, keep boiled eggs, green beans, and potatoes refrigerated separately until ready to assemble.
02 -
Dress the salad just before serving to maintain crispness of the vegetables.