Salade Niçoise

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

It is very doubtful that a true Salade Niçoise contains potatoes, although, curiously, they are included in the recipe for the salad in

Larousse Gastronomique.


  • 1 lb (450 g) new potatoes, cleaned and steamed
  • ¾ lb (350 g) French beans
  • 1 clove garlic, peeled
  • 4 tomatoes, peeled and quartered
  • 8 oz (225 g) can of tuna, flaked
  • 4 spring onions, sliced
  • 2 anchovy fillets, cut into pieces
  • 4 oz (110 g) black olives
  • 4 eggs, hard-boiled and quartered

For the Dressing

  • 1 clove garlic, finely chopped
  • 4 fl oz (110 ml) extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • Sea salt and freshly ground black pepper


Snap the ends of the French beans and cook them until just tender in a little boiling salted water.

Rub the garlic around the sides of a large bowl and put in all the salad ingredients. Make the salad dressing and mix very gently into the salad.

On 28 June 1715, the Court of Nancy issued a decree exacting a tithe, which was payable after fifty years of potato cultivation.

Part of