Salade Niçoise
This French seafood builds waxy new potatoes, green beans and cherry tomatoes into a fuss-free meal you can have ready in about 60 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for large pot and saucepan. At medium difficulty across 6 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Boil the potatoes in salted water for 12 to 15 minutes until just tender, then drain and halve any large ones while still warm.
- Lower the eggs into boiling water and cook for 8 minutes for set but slightly tender yolks, then transfer to iced water, peel and quarter.
- Blanch the green beans in boiling salted water for 3 minutes until bright and just tender, then plunge into iced water to keep their colour.
- Whisk the olive oil, vinegar, mustard and a pinch of salt and pepper into a sharp emulsified dressing.
- Arrange the potatoes, beans, halved tomatoes and thinly sliced onion on a platter, flake over the drained tuna and tuck in the egg quarters, olives and anchovies.
- Spoon the dressing generously over everything and serve at room temperature so the flavours stay bright.
You'll use: Large pot · Saucepan · Whisk
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Red Wine
- beef stock + 1 tsp red wine vinegar · grape juice + vinegar
What to serve with Salade Niçoise
- Baguette Vegan
- Clafoutis Dessert
- Croissant Vegetarian
- Croissants Dessert
Tips & common questions
How long does Salade Niçoise take to make?
About 60 minutes from start to finish — an estimate based on the 6 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Salade Niçoise is an original French recipe developed in-house by Consomee. Photo: Salade niçoise avec Rosé Château de Selle, Domaines Ott.jpg by Denkhenk, CC BY-SA 3.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.