Salade Niçoise


Preparation info

  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in

The Cooking of Provence

The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

This salad, more than anything else, has put Provençal food on the map. Although you may be put off making it by having had inferior versions, it is still, if properly made, one of the great food combinations.


  • 750 g (½ lb) small waxy potatoes, such as Charlotte or Belle de Fontenay
  • ½


Simmer the potatoes very gently in salted water until just cooked through. Drain and slice them into a bowl when still warm. Add the red onion, 3 tablespoons of the olive oil, the vinegar, a tablespoon of lemon juice and salt and pepper. Toss gently and set aside.

Make a vinaigrette by mixin