Niçoise Salad

A Niçoise salad is a French composed salad that turns simple ingredients into a satisfying main-course lunch. Firm potatoes, just-tender green beans, ripe tomatoes, tuna, olives and hard-boiled eggs are arranged or gently tossed so each element keeps its character. The flavour is clean and savoury: briny olives, mild tuna, creamy egg yolk and a sharp Dijon vinaigrette that the warm potatoes absorb particularly well. Served slightly warm or at room temperature, it works as a practical make-ahead salad for lunch, picnics or relaxed entertaining, with enough substance to stand on its own without feeling heavy.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
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Cuisine style French bistro-style salad
Flavor profile Tangy • Savoury • Light and fresh
Techniques Boiling • Whisking a vinaigrette • Gentle tossing
Key equipment Saucepan • Colander • Whisk
Time commitment Under 1 hour
Cooking style Meal prep friendly • Make-ahead friendly

Why this recipe works

  • Bright, balanced dressing: Dijon mustard helps the vinegar and olive oil emulsify, giving the salad enough acidity to lift the tuna, eggs and potatoes.
  • Good warm or room temperature: The cooked vegetables hold their texture well, so the salad works as a fresh lunch, light dinner or prepare-ahead dish.
  • Simple, structured cooking: Each cooked element is boiled separately, making it easy to control tenderness without complicated timing or specialist technique.

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Authenticity notes

  • Niçoise-style character: The recognisable profile comes from tuna, eggs, tomatoes, olives and a sharp olive oil dressing, giving the salad its southern French feel.
  • Potatoes and beans: New potatoes and green beans are common in many modern and bistro-style versions, adding substance and making the salad more meal-like.
  • Use Niçoise olives if possible: Their small size and briny flavour are distinctive, but another firm black olive can be used if they are difficult to find.

Ingredient notes

  • Choose firm, ripe tomatoes: Tomatoes should be flavourful but not overly soft, so they hold their shape when tossed with the warm vegetables and dressing.
  • Keep the tuna in chunks: Flake the tuna gently and avoid overmixing so the salad has larger, satisfying pieces rather than a mashed texture.
  • Adjust the vinaigrette to taste: If the dressing tastes too sharp, add a little more olive oil; if it feels flat, add a touch more vinegar or mustard.

Timing notes

  • Best slightly warm or room temperature: Dress the potatoes while still warm, then serve before the salad becomes fridge-cold, as chilling can dull the flavour.
  • Cook elements in sequence: Boil the eggs and beans while the potatoes cook to keep the workflow efficient without rushing the final assembly.

Make-ahead tips

  • Cook components in advance: The potatoes, eggs and beans can be cooked ahead and chilled, then brought towards room temperature before assembling.
  • Keep eggs separate: Store the eggs apart and add them just before serving to help the yolks stay moist and the presentation neat.
  • Best texture on the day: The salad keeps, but the vegetables and tuna have the freshest texture when dressed and served the same day.

Equipment you'll need

Chef’s knife Colander Cutting board Mixing bowl Saucepan Whisk
Ingredients
Instructions
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  1. Put the potatoes in a saucepan, cover with cold water and bring to the boil. Simmer for 12 to 15 minutes until tender when pierced with a knife. Drain well in a colander and let them steam-dry for 2 minutes.
  2. Meanwhile, bring a second pan of water to the boil and gently lower in the eggs. Simmer for 9 minutes for hard-boiled eggs, then drain and cool under cold running water. Peel and cut into quarters.
  3. Bring the egg pan back to the boil, add the green beans and cook for 3 to 4 minutes until just tender and bright green. Drain and cool briefly under cold water, then drain again well. Trim any tough ends if needed.
  4. Cut the tomatoes into wedges and place in a mixing bowl with the olives. Add the warm potatoes and green beans. Flake in the tuna in large pieces.
  5. In a small bowl, whisk the Dijon mustard with the red wine vinegar, then whisk in the olive oil until emulsified. Pour over the salad and toss gently so the tuna stays in chunks. Arrange the eggs on top and serve slightly warm or at room temperature.

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Recipe notes

Tips

  • Dress the salad while the potatoes are still warm so they absorb the vinaigrette.
  • For clean wedges, cut the tomatoes with a sharp knife and keep them at room temperature for best flavour.
  • If serving later, keep the eggs separate and add them just before serving to prevent the yolks drying out.

Substitutions

  • Replace Red wine vinegar with White wine vinegar for a slightly softer acidity.
  • Replace Dijon mustard with Whole-grain mustard for a coarser, more rustic dressing.

Storage

  • Refrigerate up to 2 days
  • Store in an airtight container in the fridge. For best texture, keep the eggs separate and add when serving; bring the salad to room temperature for 15 minutes before eating.

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Recipe overview

  • Servings: 2 servings
  • Total time: 40min (25min active)
  • Difficulty: Easy
  • Cuisine: French
  • Allergens:
    Eggs Fish Mustard
Beginner friendly Kid friendly
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Equipment you'll need

Chef’s knife Colander Cutting board Mixing bowl Saucepan Whisk
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