The Niçoise Potato Salad I Eat All Summer

This Niçoise Potato Salad is the kind of thing I could easily eat every night of the week in the warmer months. It's loaded with textural variety with crisp veggies and creamy potatoes, its savory and salty with olives and anchovies, and punchy with vinegar and Dijon mustard. Whether you eat it right away or pack it in the fridge for later, it has your back. It's also an entire meal unto itself, thanks to the tuna. Make it even heartier by topping it with a soft boiled egg.

Why I think you'll love this recipe

This salad checks so many boxes. Here are the highlights:

• Fresh, punchy flavor from mustard and vinegar
• Works as the main event for dinner or a light lunch
• Keeps well in the fridge so it's great for meal prep
• Easy to customize, omit the tuna and anchovy to keep it vegetarian (maybe add some crispy tofu or white beans for protein!)
• No mayo, so it travels well and holds up even if it sits out in warmer weather. And it tastes perfect at room temperature.
• Every bite has something going on, tender potatoes, snappy beans, juicy tomatoes, and those salty olive hits.

Ingredients needed

• Potatoes: I like using baby potatoes if possible. They're waxy, not starchy, so they hold their shape and have a creamy texture.
• Green beans: For crunch, freshness, and bright green color. Asparagus works well too if its in season!
• Cherry tomatoes: Sweet and juicy, they balance all the salty bits.
• Black olives (Kalamata or Niçoise): They're briny, salty, and add great texture.
• Garlic: Adds just the right amount of bite and depth to the dressing.
• Dijon mustard: Tangy flavor, plus it helps the dressing cling to everything.
• Red wine vinegar: Bright acidity that wakes the whole salad up.
• Extra virgin olive oil: For richness and Mediterranean flavor.
• Anchovy: For salty, savory depth (it does not taste fishy).
• Tuna: Turns it into a super easy lunch. I used canned tuna but you can use fresh if you prefer.
• Salt and black pepper: Brings the whole thing together. (Extra salt for boiling the potatoes).
• Optional: a soft boiled / jammy egg to top it off (not pictured below).

How to make it

This is a really easy one, but there is a slight element of timing involved:

Step 1 - Halve or quarter the potatoes (depending on size), then boil them in well-salted water until they're almost tender. No need to peel them. The potato cook time will vary on how small or large you chop your potatoes, generally between 15-25 minutes.

Step 2 - While everything cooks, prep the mix-ins: Drain a can of tuna, pit and tear up the olives, halve the tomatoes, Cut the green beans (or green veggie of choice) into chunky slices, and set them aside.

Step 3 - (Optional). If you're doing soft-boiled eggs, gently lower them into the pot with the potatoes for the last 7 minutes of cooking.

Step 4 - While the potatoes (and maybe eggs) are boiling, make the dressing by mashing the anchovy with a fork in the bottom of your mixing bowl. Add the mustard, vinegar, ½ teaspoon salt, a few cracks of pepper, and extra virgin olive oil, then mix with a fork until the dressing is mostly homogeneous. (If you're a stickler for a fully emulsified dressing, you can add the oil slowly while whisking.

Step 5 - Add the green beans to the potato pot for the last 2 minutes of cooking so they can steam on top. This should make them perfectly crisp-tender.

Step 6 - Drain the potatoes and beans (and eggs, if using). Allow everything to cool enough so you no longer see any steam coming off of them. If using eggs, run them under cold water for a minute or two to stop the cooking. For the potatoes and beans, I like to tip them out onto a baking sheet so they cool faster. Resist the urge to rinse them in cold water! The potatoes will absorb it and become water-logged.

Step 7 - Toss everything but the eggs into the dressing. Keep tossing until the dressing coats everything thoroughly.

Step 8 - Taste and adjust seasoning (add a little more salt and pepper if needed.)

Step 9 (Optional) - Top with a freshly soft boiled or jammy egg.

Frequently asked questions

Serving suggestions

This salad is perfect for a warm summer day, ideally eaten outside, and it's even better with a glass of crisp white wine. It needs no other accompaniments! (This is a main event, not a side dish.)

How to store this potato salad

Store in a sealed container in the refrigerator for 2 to 3 days. If it feels dry after chilling, drizzle in a bit more olive oil and a splash of vinegar, then toss.

Note: This salad is best enjoyed when not absolutely fridge cold. Take it out of the fridge 30 or so minutes before you are ready to eat.

Niçoise potato salad variations

Once you've made this salad once, you'll start tweaking it without even thinking, here are some good places to start.

• Make it vegetarian: Skip the anchovy, tuna, and egg, add white beans or crispy tofu
• Add more veggies: Add fresh radishes, cucumber, red onion, or blanched asparagus
• Add herbs: Fresh parsley, dill, or basil are all great additions
• Add cheese: Fresh goat cheese, feta, or shaved Parmesan would add a delightful bit of richness and umami.

Still hungry?

Here are some of my favorite summer salads to add to your rotation:

• Elote Pasta Salad
• Summer Lentil Salad
• Creamy Tortellini Salad
• Lentil and Eggplant Salad
• Shopska Salad