Soups & Salads

Potato Salad Niçoise

Elevate your traditional potato salad recipe with this French twist. Enjoy a lighter side of this mayo heavy dish. Add olives, tuna, green beans and more to this savory salad to create a Niçoise-inspired salad. 

This recipe is by Marissa Conrad and was originally published in the cookbook, “Summer Cooking: Kitchen-Tested Recipes for Picnics, Patios, Grilling and More,” on Chicago Tribune.


  • 2 pounds new red potatoes
  • 4 ounces thin green beans, cut into 1/2-inch pieces
  • 1 can (6 ounces) albacore tuna, drained
  • 1 large tomato, peeled, seeded, diced
  • 1 anchovy fillet, minced
  • 1/2 cup pitted, sliced black Kalamata olives
  • 1 tablespoon white wine vinegar
  • 1 tablespoon minced parsley
  • 2 teaspoons Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 1/2 shallot, minced
  • Salt and freshly ground pepper
  • 2 hard-cooked eggs, sliced


Step 1: In a large pot, place 2 pounds of potatoes and salt and then fill with cold water to cover. Heat to boiling; simmer potatoes until tender, about 18 minutes. Add 4 ounces green beans; cook 2 minutes. Drain; set aside to cool slightly. Cut potatoes into quarters. In a large bowl, place potatoes, beans, 1 can of tuna, 1 diced tomato, 1 minced anchovy fillet and 1/2 cup olives; toss to combine. Set aside.

Step 2: In a small bowl, whisk together 1 tablespoon vinegar, 1 tablespoon parsley and 2 teaspoons mustard; slowly whisk in 1/4 cup oil. Whisk in 1/2 minced shallot, and salt and pepper to taste. Pour over potato mixture; gently toss to coat. Garnish with 2 hard-boiled eggs.