Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb baby Yukon Gold potatoes, halved
- 2 tsp kosher salt (for cooking water)
- 8 oz green beans, trimmed
- 4 large eggs
- 5 oz mixed salad greens
- 8 oz cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/2 cup Niçoise or Kalamata olives
- 10 oz oil-packed tuna, drained
- 1 tbsp capers (optional)
- Vinaigrette: 6 tbsp extra-virgin olive oil; 3 tbsp lemon juice; 1 tbsp red wine vinegar; 2 tsp Dijon; 1 tsp honey; 1 small garlic clove, grated; 1 tsp chopped fresh thyme; 1/2 tsp kosher salt; 1/4 tsp black pepper
Do This
- 1. Whisk vinaigrette ingredients until emulsified; reserve 2 tbsp for potatoes, 3 tbsp for greens, and 1 tbsp to moisten tuna.
- 2. Boil potatoes in 2 qt salted water at a lively simmer (200–205°F) until tender, 10–12 minutes; drain and toss warm with 2 tbsp vinaigrette.
- 3. Cook jammy eggs: lower into boiling water (212°F) for 7 1/2 minutes; chill in ice bath 5 minutes, peel, and halve.
- 4. Blanch green beans in the same boiling water 2–3 minutes; ice-bath, then pat dry.
- 5. Flake tuna and moisten with 1 tbsp vinaigrette. Prep tomatoes, onion, olives, and capers.
- 6. Toss greens with 3 tbsp vinaigrette.
- 7. Assemble on a platter: greens, then potatoes, beans, tomatoes, olives, tuna, and eggs. Drizzle remaining vinaigrette; finish with flaky salt and pepper.
Why You’ll Love This Recipe
- Bright, lemony Dijon vinaigrette pulls together tender potatoes, crisp beans, and jammy eggs for a complete meal.
- One pot handles potatoes, eggs, and beans for efficient cooking and easy cleanup.
- Perfect for make-ahead: components hold well and assemble beautifully in minutes.
- Classic Niçoise flavors with flexible, weeknight-friendly steps and pantry staples.
Grocery List
- Produce: Baby Yukon Gold potatoes, green beans, cherry tomatoes, red onion, lemon, garlic, fresh thyme or parsley, mixed salad greens.
- Dairy: Large eggs.
- Pantry: Oil-packed tuna, Niçoise or Kalamata olives, capers, Dijon mustard, red wine vinegar, extra-virgin olive oil, kosher salt, black pepper, flaky sea salt (optional).
Full Ingredients
Lemony Dijon Vinaigrette
- 6 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 1 tsp honey (or 1/2 tsp sugar)
- 1 small garlic clove, finely grated
- 1 tsp finely chopped fresh thyme (or 1/2 tsp dried thyme or herbes de Provence)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- Optional: 1/2 tsp finely grated lemon zest
Salad
- 1 lb baby Yukon Gold potatoes, halved
- 2 tsp kosher salt (for the cooking water)
- 8 oz green beans, stem ends trimmed
- 4 large eggs
- 5 oz mixed salad greens (Little Gem, romaine, or arugula mix)
- 8 oz cherry tomatoes, halved
- 1/2 small red onion, very thinly sliced
- 1/2 cup pitted Niçoise or Kalamata olives
- 10 oz high-quality oil-packed tuna, drained and flaked
- 1 tbsp capers, drained (optional)
- Flaky sea salt and additional black pepper, for finishing
Optional Garnishes
- 2 tbsp chopped fresh parsley or chives
- Lemon wedges, for serving
- 4–6 anchovy fillets, rinsed and patted dry (optional, for a traditional touch)
Step-by-Step Instructions
Step 1: Make the lemony Dijon vinaigrette
In a small bowl or jar, whisk the olive oil, lemon juice, red wine vinegar, Dijon, honey, garlic, thyme, salt, and pepper until the dressing looks slightly thick and glossy. Taste and adjust salt or lemon. Reserve 2 tbsp for the warm potatoes, 3 tbsp for the greens, and 1 tbsp to moisten the tuna; keep the rest for drizzling at the end.
Step 2: Cook the potatoes until tender
Add halved potatoes to a medium pot and cover with 2 quarts cold water. Stir in 2 tsp kosher salt. Bring to a boil (212°F/100°C), then reduce to a lively simmer (200–205°F/93–96°C) and cook until a paring knife slides in easily, 10–12 minutes. Drain well. While still warm, toss gently with 2 tbsp reserved vinaigrette and a pinch of salt; set aside.
Step 3: Cook the jammy eggs
Bring the pot back to a steady boil (212°F/100°C). Gently lower in the eggs and cook for exactly 7 minutes 30 seconds for jammy centers. Transfer immediately to an ice bath (32°F/0°C) and cool 5 minutes. Peel under running water and halve lengthwise.
Step 4: Blanch and shock the green beans
Return the water to a boil and season with a pinch of salt. Boil the green beans until crisp-tender and bright green, 2–3 minutes. Shock in a fresh ice bath until cold, then drain and pat very dry so the dressing clings.
Step 5: Prep the veggies and tuna
Halve the cherry tomatoes, thinly slice the red onion, and drain the olives and capers. Flake the tuna into large pieces in a bowl and moisten with 1 tbsp reserved vinaigrette; season with a pinch of pepper.
Step 6: Dress the greens
In a large bowl, toss the mixed greens with 3 tbsp reserved vinaigrette and a small pinch of salt until lightly coated, not soggy.
Step 7: Assemble and finish
On a large platter or 4 plates, make a bed of dressed greens. Arrange mounds of potatoes, green beans, tomatoes, olives, and tuna. Nestle in the halved jammy eggs. Drizzle with the remaining vinaigrette. Finish with flaky sea salt and black pepper, and garnish with parsley or chives and optional anchovies. Serve slightly cool or at room temperature.
Pro Tips
- Toss potatoes with dressing while warm so they absorb the flavors.
- For easy-peel eggs, use eggs that are a few days old and chill fully in an ice bath.
- Dry blanched beans well; moisture dilutes the vinaigrette and makes greens soggy.
- Use oil-packed tuna for richer flavor; if using water-packed, add 1–2 tsp olive oil.
- Compose the salad in distinct “sections” so each bite can be customized at the table.
Variations
- Seared Tuna Niçoise: Swap canned tuna for a 12 oz tuna steak. Sear in a hot skillet 1–2 minutes per side to 125°F internal, rest, slice, and plate.
- Salmon Niçoise: Roast a 12 oz salmon fillet at 400°F for 10–12 minutes (to 125–130°F); flake and use in place of tuna.
- Vegetarian Niçoise: Substitute 1 1/2 cups marinated chickpeas for tuna; keep the eggs or add extra olives and capers.
Storage & Make-Ahead
Vinaigrette keeps 1 week refrigerated; shake to re-emulsify. Potatoes (tossed with some dressing) keep 3 days; bring to room temperature before serving. Blanched green beans keep 2 days, well-dried. Eggs keep 5 days unpeeled (2 days peeled). Tuna keeps up to 2 days refrigerated in a tightly covered container. Store components separately at or below 40°F and dress greens just before serving. Assembled salad is best fresh but can be refrigerated up to 1 day; expect softer greens. Do not freeze.
Nutrition (per serving)
Approximate: 540 calories; 33 g fat; 30 g carbohydrates; 28 g protein; 6 g fiber; 900 mg sodium. Values will vary based on brands and finishing salt.
