Niçoise-ish Potato Salad

The French know what they’re doing when it comes to Salade Niçoise, aka French Salad with Tuna. But my favourite part is always the yummy yellow potatoes soaked in dressing, paired with a crunchy green bean and bit of tuna in oil. That bite is what gave me the idea for this potato salad. It’s delicious and kinda addicting, so watch out.

Equipment

Here’s everything you need to make my Niçoise-ish potato salad at home:

• medium sauce pan
• chef’s knife
• cutting board
• spider or collander

You can find the full ingredients list and instructions below!

Cooking Tips

1. Seasoning your cooking water will make a huge difference in flavour. You’ve probably been told to season your cooking water heavily with salt. I like to take it a step further and use a combination of salt, sugar and vinegar to add even more flavour throughout.
2. Tuna in oil is better than tuna in water. That’s because oil helps keep it moist and flavourful while on the shelf. If you have to use tuna in water for dietary or health reasons, I totally understand, but reach for the oil version if that’s accessible to you!
3. Serve it with…grilled yogurt-marinated chicken skewers, Mediterranean beef skewers or BBQ hot wings.

Niçoise-ish Potato Salad

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 6

Ingredients Method Notes

Ingredients

  

• 1 batch Italian dressing (linked below)
• 350 g french green beans
• 600 g mini yellow potatoes or fingerling potatoes
• 1 medium shallot
• 200 g tuna in oil
• 3 tbsp red wine vinegar
• 2 tbsp granulated white sugar
• salt (I'm using Diamond Crystal Kosher)
• optional: soft boiled eggs for serving

Method

 

1. Cut 600g mini yellow potatoes in half and add to a medium sauce pan. Cover with cold water (about 1 inch over the potatoes). Season with 3 tbsp salt, 3 tbsp vinegar and 2 tbsp sugar. Stir to dissolve, then bring to a gentle boil. Cook until fork tender, about 8 minutes.
2. Meanwhile, thinly slice one shallot, then transfer to a large bowl. Cover in 1 batch Italian dressing and set aside. Next, prep your green beans by trimming the tops and ends, then cut each in half and set aside.
3. When the potatoes are done, transfer to bowl, leaving the water in the pot. Add the beans to the boiling water and turn off the heat. Let cook for 2 minutes, or until bright green. Strain the water and run the beans under cold water to stop them from cooking any further.
4. Add 200g tuna (with the oil) to the large bowl with shallots and dressing. Toss to mix, then add in your cooled green beans and cooked potatoes. Give it all one more toss and enjoy!

Notes

Let cool completely before storing covered in the fridge. It will keep like this for 3-5 days. You can make it 1 day ahead and serve it cold from the fridge. 

Get the recipe for my Italian Dressing here