
Some chefs say that a true salade Niçoise doesn’t contain potatoes. You may certainly omit them if you want to adhere to tradition . . . or if you are trying to lose weight. New potatoes are less starchy than their adult relatives, but they are easily replaced by radishes and green beans, if you prefer.

- Prep: 25 m
- Cook: 25 m
- Total: 50 m
- Servings: 4
Ingredients
Salad
- 1 lb green beans slender
- 1 lb grape tomatoes
- 1/2 lb radishes
- basil leaves - handful
- 1 lb new potatoes
- 4 eggs
- 1 cup black olives
- 12 anchovies
- 2 tbsp capers
- 1 lb tuna packed in olive oil
- salt
- pepper
Dijon Vinaigrette
- 2 tbsp white wine vinegar
- 2 tsp dijon mustard
- 6 tbsp olive oil
- salt
- pepper
Instructions
- Assemble, prepare, and measure ingredients. Trim beans. Halve tomatoes. Thinly slice radishes. Tear basil leaves roughly.
- Place potatoes in a saucepan, cover with water, add 1 tablespoon salt, and bring to a boil over high heat. Boil for 12–15 minutes, or until fork-tender.
- In a small saucepan, cover eggs with cold water and bring to a boil over high heat. Boil for about 5 minutes. Immediately remove eggs from heat, drain, and gently roll on countertop to crack shells. Peel eggs under cold running water and set aside.
- Fill a large bowl with ice water. Bring a small saucepan of salted water to a boil, add beans, and blanch for about 4 minutes. Plunge into ice water to stop cooking, then drain.
- For the vinaigrette, in a small bowl, whisk together vinegar and mustard. Slowly add olive oil, whisking to emulsify. Season with salt and pepper.
- For the salad, arrange green beans, tomatoes, radishes, potatoes, olives, anchovies, and capers on each plate. Drizzle with some dressing. Add halved hard-boiled eggs and tuna to each plate. Scatter basil leaves over top and season with salt and pepper. Serve with extra dressing on the side.
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