The Silver Palate’s Salade Niçoise
Updated May 5, 2025
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
8 new potatoes, scrubbed
½ tablespoon dijon mustard
2 ½ tablespoons wine vinegar
Minced parsley or snipped chives to taste
⅓ cup olive oil
2 pounds lightly cooked green beans
10 Italian plum or 6 Jersey tomatoes, very ripe
1 small purple onion, peeled and sliced
½ cup nicoise or any oil-cured olives (do not use canned)
¼ cup chopped Italian parsley
Freshly ground pepper to taste
6 hard-cooked eggs, shelled and quartered
12 ounces oil-packed white tuna, drained
2 ounces anchovy fillets
Nutritional analysis per serving (6 to 8 servings)
26 grams carbs; 136 milligrams cholesterol; 317 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 16 grams fat; 6 grams fiber; 549 milligrams sodium; 21 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Boil the potatoes about nine minutes. When cool, quarter; transfer to large bowl.
- Step 2
Make vinaigrette by mixing the mustard, the wine vinegar, and the chives or parsley; then slowly drizzle in the olive oil, constantly whisking. Set aside.
- Step 3
Add the green beans, tomatoes, onion, olives, Italian parsley and pepper to the potatoes. Pour half the vinaigrette over the vegetables, and toss gently.
- Step 4
Just before serving, transfer the salad to a large serving platter. Arrange the egg quarters around the platter. Flake the tuna over the salad, and arrange the anchovy fillets over the tuna. Drizzle with remaining vinaigrette.
Private Notes