The Silver Palate’s Salade Niçoise

Name: The Silver Palate’s Salade Niçoise
Total time: 30 min
Yield: six to eight servings
Cuisine: french
Ingredients: 8 new potatoes, scrubbed; 1/2 tablespoon dijon mustard; 2 1/2 tablespoons wine vinegar; Minced parsley or snipped chives to taste; 1/3 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; 1/2 cup nicoise or any oil-cured olives (do not use canned); 1/4 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

By Fran Schumer

Updated May 6, 2025

Total Time: 30 minutes
Rating: 4(53)
Comments: Read comments

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Ingredients

Yield:six to eight servings

8new potatoes, scrubbed
½tablespoon dijon mustard
2½tablespoons wine vinegar
Minced parsley or snipped chives to taste
⅓cup olive oil
2pounds lightly cooked green beans
10Italian plum or 6 Jersey tomatoes, very ripe
1small purple onion, peeled and sliced
½cup nicoise or any oil-cured olives (do not use canned)
¼cup chopped Italian parsley
Freshly ground pepper to taste
6hard-cooked eggs, shelled and quartered
12ounces oil-packed white tuna, drained
2ounces anchovy fillets

Ingredient Substitution Guide

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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.