Niçoise Salad
This summery Niçoise-inspired salad is layered with tender potatoes, jammy eggs, crisp green beans, and briny olives, all brought together with a light honey mustard herb vinaigrette. It’s the kind of balanced, craveable meal that tastes just as good chilled straight from the fridge as it does fresh off the counter.
Serves: 2
Prep Time: 15 minutes Cook Time: 25 minutes (for roasting the potatoes)
~360 Calories per Serving | ~22g Protein per Serving | Rich in Omega-3s
A salad that doesn't leave me hungry 20 minutes later and has just the right amount of freshness and crunch.
A salad that doesn’t leave me hungry 20 minutes later and actually tastes like something I want to eat. It’s got crunch, it’s got freshness, and it makes me feel hydrated—if that even makes sense. I love that it’s light but not wimpy. I love that it doesn’t make me feel like I need to hide in a dark room of shame afterward. I love this salad because it hits all the right notes: salty, tangy, vibrant, and satisfying in a way that only roasted potatoes can deliver. It’s fantastic.
The honey mustard herb vinaigrette is sharp, slightly sweet, and full of soft, gardeny flavor from the basil and chives—it’s the kind of dressing that somehow makes every bite feel intentional. It clings to the creamy fingerling potatoes and green beans just enough to keep them bright. The tuna adds richness and salt, and the jammy eggs bring it all together with this luxe, comforting feel. Halved tomatoes and briny capers cut through everything with just the right amount of freshness. It’s the kind of salad that doesn’t need convincing—it already knows it’s the main character.
It’s the kind of meal I eat on a good day when everything’s gone right and I just want that final yesss, what a good day moment. It’s also the one I eat after a bag of potato chips and French onion dip, because wrapping it up with “well, I had a salad” makes everything feel a little more balanced. And on the days when the only vegetable I’ve had is the last soggy pickle in the fridge, this is what I make to feel like I’m starting over—without actually sacrificing flavor. It’s not boring, it’s not preachy, and it’s definitely not just a salad. It’s comfort, crunch, brightness, and ease—all on one plate.
Why Make These Yourself?
Why I Make These at Home (And Probably Always Will):
Some salads just aren’t worth the effort at home—this isn’t one of them. For one, I’m highly particular about my salads. The kind of particular where I’d need to ask for 20 substitutions just to get it how I want it—and that’s before we even get to the dressing.
Don’t get me started on restaurant dressings. When you say “balsamic,” you could end up with anything from syrupy-sweet glaze to something so acidic it numbs your tongue. Same with “lemon vinaigrette” or “ranch.” No thanks.
If I’m putting in the effort to make a meal, it’s going to be exactly how I want it—and I want to know what I’m getting. If I want a jammy egg one day and a hard-cooked one the next, I can do that. If I want just a hint of fresh chive and an extra drizzle of olive oil, I can do that too. No surprises, no swaps, no explaining. Just the exact salad I’m craving, every single time.
Why It’s Good For You:
Eggs: A great source of protein and healthy fats, plus jammy yolks add richness without needing extra dressing.
Fingerling Potatoes: Packed with potassium and fiber, they provide satisfying carbs to keep you full longer.
Green Beans: High in antioxidants and vitamin K, they add crunch while supporting bone and heart health.
Tuna: Lean protein with omega-3s for brain and heart health—bonus points for the convenience of canned.
Tomatoes: Bursting with lycopene, a powerful antioxidant, and vitamin C to support immunity and skin health.
Mixed Greens: Low-calorie and nutrient-dense, they deliver fiber, folate, and chlorophyll to support detox.
Red Onion: Contains prebiotics and antioxidants that support gut and immune function (and adds sharp bite).
Capers: Optional, but rich in quercetin—an antioxidant that may help reduce inflammation.
Chives: A mild allium with anti-inflammatory properties and a subtle oniony depth.
Basil: Naturally antimicrobial and full of antioxidants that support skin and cellular health.
Lemon Juice: Helps regulate digestion and blood sugar, plus brightens flavor without extra salt.
Dijon Mustard: Adds a tangy kick while being low-calorie and naturally emulsifying for dressings.
Honey: A touch of natural sweetness with trace antioxidants and antimicrobial properties.
Olive Oil: Heart-healthy fats that support skin, brain, and hormone function.
White Wine Vinegar: Mild acidity to aid digestion and balance richer components of the salad.
Vitamins, Minerals & Nutrients Rich in This Recipe:
Vitamin C — abundant in lemon juice, tomatoes, and green beans; supports immune health, boosts iron absorption, and promotes glowing skin.
Vitamin K — found in fresh basil, chives, and mixed greens; crucial for healthy blood clotting and bone strength.
Vitamin A (as beta-carotene) — present in green beans and tomatoes; supports eye health, skin renewal, and immune resilience.
Vitamin B6 & Folate (B Vitamins) — in potatoes, tuna, and green beans; important for brain function and energy metabolism.
Vitamin E — from olive oil; a potent antioxidant that protects cells and enhances skin and heart health.
Iron — in tuna and mixed greens; supports red blood cell production and energy levels.
Magnesium — from potatoes and leafy greens; essential for muscle and nerve function.
Potassium — in potatoes, tomatoes, and green beans; helps regulate blood pressure and fluid balance.
Omega-3s — naturally present in tuna; known for supporting heart, brain, and joint health.
Choline — from eggs; vital for brain development and nervous system support.
Roast the potatoes
Preheat oven to 425°F (220°C).
Toss halved fingerling potatoes with olive oil, salt, and pepper on a baking sheet.
Roast for 25–30 minutes, flipping halfway, until golden and tender.
Set aside to cool slightly.
Boil the eggs
While your potatoes are cooking, bring a small pot of water to a boil over medium-high heat.
Carefully add the eggs and cook for 6½ minutes for jammy yolks or 7-9 minutes for fully cooked yolks.
Transfer to an ice bath, peel, and halve.
Blanch the green beans
In the same pot, boil green beans for 2–3 minutes until bright green and tender-crisp.
Drain and transfer to the ice bath for a few minutes till cooled, then pat dry.
Make the vinaigrette:
Whisk together vinegar, lemon juice, mustard, honey, and herbs.
Slowly drizzle in olive oil while whisking until emulsified.
Season with salt and pepper.
Assemble the salad:
Divide salad greens between two plates.
Arrange roasted potatoes, green beans, cherry tomatoes, egg halves, olives, and red onions on top.
Drain the tuna and mix in about 2 tsp of the dressing into the tuna before plating for extra flavor.
Add capers, if using.
Drizzle with vinaigrette and finish with freshly cracked black pepper.
I also add salt to my eggs!
Tips from My Kitchen
I love this salad 'cause you can make so many different variations. Check out my post here for more! (coming soon)
Not a fan of tuna? Sub it out for my balsamic grilled chicken. You'll die for it.
Serve it slightly warm—just-blanched green beans and freshly boiled potatoes make the vinaigrette cling perfectly.
Want to level it up? Add a jammy egg instead of a hard-boiled one for extra richness. Adding avocado makes it super duper rich.
Pair it with a glass of crisp white wine (like a Sauvignon Blanc) or a lemony sparkling water for peak summer vibes. I also enjoy it with a red wine sangria, but that's something I don't think I could ever say no to.
Sprinkle a handful of crushed pistachios or walnuts over the top if you’re craving crunch.
Storage
Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. Keep the vinaigrette separate if you're meal-prepping to avoid sogginess.
Make-Ahead Tip: You can prep all the components (potatoes, green beans, eggs, tuna, and dressing) in advance and assemble fresh when ready to eat. This recipe is greattttt for using leftovers from the night before!
Serving Tip After Storage: If chilled, let the salad sit at room temp for 10–15 minutes before serving to bring out the flavors.
Dietary Restrictions:
Dairy-Free: This recipe is dairy-free!
Gluten-Free: This recipe is gluten-free!
Vegetarian: Replace the tuna with jackfruit, tofu, tempeh or chickpeas!
Instructions
Honey Mustard Herb Vinaigrette (Makes ~½ cup):
1 tbsp white wine vinegar
2 tbsps freshly squeezed lemon juice
2 tsps Dijon mustard
1½ tsps honey
3 tbsps extra virgin olive oil
1 tbsp finely chopped fresh basil
1 tbsp finely chopped fresh chives
Salt and freshly ground black pepper, to taste
Base:
2 large eggs
½ lb fingerling potatoes, about 6–8 small potatoes
4 oz green beans, about 20 beans, ends trimmed
1 (5-ounce) can tuna packed, drained
2 medium plum tomatoes, quartered
Substitute: ~1 cup halved cherry tomatoes
3 cups mixed salad greens, I use loose-leaf lettuce
1 cup olives, pitted & halved, I use green or kalamata
¼ small red onion, thinly sliced
1 tablespoon capers (optional, but I love)
Salt, to taste
Freshly cracked black pepper, to finish