Everyday Kitchen

French · Salads

Salade Nicoise

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Salade Nicoise is a French dish. Dress potatoes while warm so they absorb flavour.

Prep
20 min
Cook
20 min
Total
40 min
Servings
4
Difficulty
Easy
Cuisine
French
Course
Salads

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Salade Nicoise. The photograph uses seared fresh tuna; this draft uses fully cooked canned tuna.
The photograph uses seared fresh tuna; this draft uses fully cooked canned tuna. Representative photograph of Salade Nicoise. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Boil

Salad

Dressing

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; whisk or electric mixer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Boil · About 15 min

  1. Cook potatoes in water and salt from 400 g small potatoes, 200 g green beans, 1500 ml water, ½ tsp salt 15 minutes; add beans for the final 4 minutes. Drain and cool briefly.

Dress · About 7 min

  1. Whisk 50 ml olive oil, 25 ml wine vinegar, 10 g Dijon mustard, ¼ tsp pepper; toss a little with warm potatoes.

Assemble · About 7 min

  1. Arrange potatoes, beans and 300 g canned tuna, drained, 4 hard-boiled eggs, quartered, 300 g tomatoes, wedged, 100 g olives, 150 g lettuce. Spoon remaining dressing over.

    Check: The potatoes are fork-tender and the green beans are cooked through.

Tips

  • Dress potatoes while warm so they absorb flavour.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use canned salmon instead of tuna.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Mix the dressing one day ahead and refrigerate it in a covered jar. Keep the prepared vegetables separate; combine Salade Nicoise close to serving so the texture stays fresh.

FAQ

What matters most when making Salade Nicoise?

Dress potatoes while warm so they absorb flavour.

What can I substitute in Salade Nicoise?

Use canned salmon instead of tuna.

Can I prepare Salade Nicoise ahead?

Mix the dressing one day ahead and refrigerate it in a covered jar. Keep the prepared vegetables separate; combine Salade Nicoise close to serving so the texture stays fresh.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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