Description
A delightful twist on the classic Niçoise salad, combining the heartiness of potatoes, freshness of vegetables, and richness of salmon and tuna for a satisfying meal.
Ingredients
Scale
- 2 cups baby potatoes
- 1 cup green beans, trimmed
- 1 can (6 oz) tuna in oil, drained
- 2 large eggs, hard-boiled and quartered
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, pitted and sliced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the baby potatoes by boiling them in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
- Blanch the green beans in boiling water for 3-4 minutes, then transfer to an ice water bath to stop cooking.
- Smash the cooked potatoes in a large bowl, leaving some chunks for texture.
- Combine the green beans, tuna, quartered eggs, tomatoes, and olives with the smashed potatoes, folding gently.
- Make the dressing by whisking together olive oil, vinegar, mustard, salt, and pepper.
- Toss the salad with the dressing until evenly coated.
- Garnish with fresh parsley and serve chilled or at room temperature.
Notes
For a vegetarian option, omit tuna and use extra chickpeas. This salad can be made ahead of time; store the dressing separately.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling, Blanching, Mixing
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 150mg