Recipe By Bob Cody
Published Aug 18th
Prep 30m Cook 15m Additional 2h Ready In 2h 45m
Servings 4 servings Calories 287.2

This French-inspired salad makes a delightful summer dish. You can dress it up with other garden vegetables like corn, blanched broccoli, cauliflower and asparagus!

Recipe Ingredients

  • ½ pound new potatoes, quartered
  • ¼ cup chopped fresh parsley
  • ¼ cup pitted nicoise olives
  • ½ onion, thinly sliced
  • 1 (5 ounce) can tuna
  • ⅓ pound fresh green beans - rinsed, trimmed and blanched
  • ½ pound mixed salad greens
  • 1 cup lemon vinaigrette
  • 3 hard-cooked eggs, quartered
  • 3 roma (plum) tomatoes, thinly sliced
  • 1 tablespoon capers
  • 4 anchovy filets

Cooking Directions

  1. 1 Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
  2. 2 In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.
  3. 3 In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.

Nutrition Facts

  • Calories 287.2
  • Carbohydrate 34.7 g
  • Cholesterol 171.8 mg
  • Fat 8.7 g
  • Fiber 4.4 g
  • Protein 17.5 g
  • Saturated Fat 1.9 g
  • Sodium 1305.9 mg
  • Sugar 17.2 g


  1. This simplified take on Julia Child's classic Salad Nicoise was just what I was after for a quick and healthy dinner. As a matter of personal taste I skipped the anchovies onion and capers and used my own Lemon Dijon Vinaigrette. Rather than mixed greens a la Julia I used Boston lettuce. Once the potatoes - Read more ...
  2. This was fantastic! I added an extra Tbl. of capers, and left off the onion and anchovy filets, just as a personal preference. I couldn't find a lemon vinaigrette on this site, so I used another one I found, and it ended up being perfect!: 1/8 cup fresh lemon juice + 1/2 cup extra virgin - Read more ...
  3. My mother made this salad often when we were growing up and now it is a staple in my house. It is still my favorite salad. My 'meat and potatoes' husband loves this salad. The only difference is I use a red wine vinaigrette.
  4. I used the lemon pepper tuna in the vacumme pack. Deleted the anchovies(personal preference). This was so very very good. Just ate the soggy lefteovers tonight still simply delicious. I totaly recommend this recipe.
  5. Please don't spoil this delightful fresh salad by using canned tuna. Fresh tuna steak lightly grilled and chopped adds so much more flavor and texture!
  6. I made mine the French way, by just combining all of the ingredients excluding the greens, and letting them marinate in a batch of dressing. It was delicious, and something new to add to the rotation.
  7. My husband loves this salad!
  8. I live in a small town with limited produce options so I blanched asparagus instead of green beans (couldn't find fresh ones). Perfect! I cooked a whiting filet instead of using tuna. Yuck. Will stick with tuna next time! Used a dijon honey mustard with a little horseradish to perk it up. Will make again.
  9. This was absolutely delicious! I didn't use potatoes (I prefer to eat seafood with veggies), so I added more of all the other ingredients. I also used fresh ahi tuna fillets, which I seasoned with lemon pepper and baked, then flaked into the salad. I made my own lemon vinaigrette (used about half a cup, - Read more ...
  10. This was just too fishy for me. I also rinsed the tuna beforehand but it was too over powering to me.