• 4 Ratings

Our pared-down Nicoise will transport you straight to the Riviera. Boil the eggs and potatoes the night before; assemble the salad in the morning so the flavors meld by afternoon.



Ingredient Checklist


Instructions Checklist
  • Bring eggs to a boil in a small saucepan. Cover and remove from heat. Let stand 13 minutes. Drain and run eggs under cold water, then peel and cut in half.

  • Meanwhile, bring potatoes to a boil in well-salted water in a medium saucepan. Reduce heat and simmer until tender, about 8 minutes. Remove potatoes with a slotted spoon and return water to a boil. Blanch beans in batches until bright and just tender, 3 to 4 minutes, then transfer to an ice bath.

  • Whisk together mustard and vinegar in a small bowl. Gradually add oil, whisking to emulsify, and season with salt and pepper.

  • Arrange eggs, potatoes, beans, tuna, and olives on a platter and drizzle with vinaigrette before sprinkling with basil.

Cook's Notes

Look for pole-caught albacore tuna, ideally sourced from the United States, often labeled "chunk white." Skip cans not clearly marked as being troll- or pole-caught.


4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0