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Classic Niçoise Salad Recipe

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A vibrant and refreshing Nicoise Salad featuring tender potatoes, crisp green beans, creamy white beans, hard-boiled eggs, artichokes, fresh radishes, cherry tomatoes, and olives, all brought together with a zesty lemon vinaigrette and sprinkled with fresh parsley. This classic French salad offers a perfect balance of textures and flavors, making it an ideal light meal or side dish.

Ingredients

Vegetables and Beans

  • 8 ounces small yellow or red potatoes
  • 4 ounces fresh green beans, trimmed
  • ¾ cup cooked white beans, drained and rinsed
  • 4 artichoke hearts, drained and halved
  • 1 cup quartered radishes and/or sliced cucumber
  • 1 cup cherry tomatoes, halved
  • ½ cup Niçoise or Kalamata olives, pitted and halved
  • 2 tablespoons capers, drained

Others

  • 3 hard boiled eggs, halved
  • 2 tablespoons chopped parsley
  • Flaky sea salt (such as Maldon)
  • Freshly ground black pepper
  • Lemon Vinaigrette (for drizzling)

Instructions

  1. Cook the potatoes: Place the potatoes in a large pot and cover with cold water by about 1 inch. Stir in 1 teaspoon of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, about 10 to 15 minutes. Drain the potatoes and when cool enough to handle, slice in half or quarters.
  2. Blanch the green beans: Refill the pot with water, bring it to a boil, and set a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes. Drain and immediately immerse them in the ice water to stop the cooking process. After 1 minute, drain again and place on a kitchen towel to dry.
  3. Assemble the salad: Arrange the potatoes, green beans, white beans, hard boiled eggs, artichokes, radishes, cherry tomatoes, olives, and capers in a large bowl or serving platter. Drizzle generously with lemon vinaigrette. Sprinkle with chopped parsley and season to taste with flaky sea salt and freshly ground black pepper. Toss lightly if desired, then serve.

Notes

  • Use small waxy potatoes like Yukon Gold or red potatoes for best texture.
  • Blanching the green beans keeps them vibrant and crisp.
  • The lemon vinaigrette can be store-bought or homemade for added freshness.
  • Serve immediately or refrigerate for up to a few hours before serving.
  • Feel free to substitute or add other vegetables like sliced cucumbers or bell peppers.

Find it online: https://dishcooks.com/classic-nicoise-salad-recipe/