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Salad Niçoise with Potatoes
4.9 from 141 votes

Salad Niçoise with Potatoes

Salad Niçoise with Potatoes combines tender new potatoes, green beans, tomatoes, olives, and anchovies with a mustard and caper dressing infused with garlic and thyme. The potatoes are boiled then pan-fried to golden perfection, adding a crispy texture to the fresh vegetables and robust flavors of tuna and anchovy fillets. This hearty salad offers a balanced texture and savory taste, suitable for a wholesome lunch or light dinner.

Prep Time
3 hrs 20 mins
Cook Time
50 mins
Total Time
4 hrs 10 mins
Servings: 4 servings
Course: Salad
Cuisine: French

Ingredients

  • 4 egg
  • 200 grams green beans stems removed, par blanched, French beans
  • 2 Roma tomato egg tomatoes, seeded and quartered
  • 1 capsicum seeded and cut to 1-2 cm (1 inch) pieces, Lebanese
  • 1 purple onion cut into 1 cm pieces
  • 70 g kalamata olives pitted
  • 10-20 basil leaves
  • a few prigs of thyme
  • 8 anchovy fillet
  • 130 grams tuna steak approx 2 cm (1 inch) thick or 1 x 400 gram (14 oz) tin of tuna in oil (or in water for a lighter version, 4 pieces
  • 5 new potato or Chat potatoes, cut to approx 2-3 cm (1.5 inch) halves or quarters, medium
  • 3 cloves garlic
  • 2 tablespoons capers finely chopped, baby
  • 80 ml white wine vinegar
  • 2 tsps Dijon mustard
  • 80 ml extra virgin olive oil plus extra for frying
  • sea salt flakes
  • black pepper freshly ground
  • 6 cups water

Instructions

Dressing:
    Cup of Yum
  1. Peel the garlic, cut in half lengthwise, and add to about 400 ml (14 oz) extra virgin olive oil. Llet marinate for at least a few hours.
  2. In a mixing bowl, combine the Dijon mustard, capers, thyme, white wine vinegar, and garlic infused olive oil and season with sea salt and fresh cracked pepper. Whisk the ingredients together and set aside.
Salad:
  1. Place the potatoes in a medium sized pot, cover with cold salted water, and bring to the boil. Boil for about 3-5 minutes, strain, and set aside.
  2. Cut each tomato into 4.
  3. Place the tomato, cucumber, capsicum, beans, onion, olives, and basil leaves in a large bowl.
  4. In a non-stick pan, place a few tbsps of olive oil and fry the potatoes until golden on all sides. Season with sea salt and cracked pepper and add to the other vegetables in the bowl.
  5. To poach the eggs, place 6 cups of water (1 ½ L) with 1 tbsp vinegar in a saucepan and bring to the boil. Once boiling, remove from the heat, add the eggs one at a time, and return to the heat. When the whites are fully cooked and the yolks still soft, remove from the heat, drain off any excess water and set aside.
  6. If using tinned tuna, drain the tuna, add to the bowl, and break into large chunks.
  7. If using fresh tuna: wipe the potato pan clean and sear the tuna in some olive oil (approx 1 minute for very beautifully rare).
  8. Drizzle the contents of the bowl with some of the prepared dressing.
  9. Place the tossed salad onto plates, top with the seared tuna steaks if using them, and top with the still warm poached eggs and 2 anchovies each. Make a small incision in each yolk to allow the yolk to start running out and serve immediately with some crusty French baguettes.
  10. The above presentation can be altered for a more rustic look by cutting the tuna into cubes before searing and tossing it with the salad.

Notes