If you’re looking for a dish that’s easy to throw together but feels a little special, Nicoise potato salad is it. I first made this when I needed something filling, colorful, and shareable for a last-minute potluck. It’s the kind of salad that looks impressive on the table but doesn’t require fancy ingredients or hours in the kitchen. The best part? It’s all in one bowl, so cleanup is minimal—no need to juggle multiple pans or worry about complicated plating.
This recipe is a smart way to use up pantry staples and whatever fresh herbs you’ve got on hand. The combination of potatoes, green beans, olives, and eggs is classic for a reason: it’s hearty, balanced, and works for almost any occasion. Whether you’re feeding a family on a busy weeknight, bringing something substantial to a picnic, or just want leftovers that actually taste better the next day, this salad delivers. The vinaigrette is sharp and bright, tying everything together and making even simple ingredients feel lively.
What I like most is how flexible it is. If you’re missing an ingredient or two, you can swap things out without losing the spirit of the dish. It’s also a great way to stretch a few eggs or a handful of olives into a meal for several people. I’ve even made it as a solo dinner and enjoyed the leftovers for lunch—no soggy greens, just flavors that keep getting better. If you’re after something that’s easy, affordable, and satisfying, give this Nicoise potato salad a try. It’s a dish meant to be shared, but honestly, it’s just as good when you keep it all to yourself.
Elegant Simplicity: Nicoise Potato Salad
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What Goes In
- 2 pounds small red or white potatoes
- 5 ounces green beans, trimmed and cut into 1-inch pieces
- 1 cup pitted kalamata olives
- 1 cup thinly sliced red onion
- 1/3 cup drained capers (about 4 ounces)
- 4 hard-boiled eggs, quartered
- 1/2 cup chopped Italian flat-leaf parsley
- 1/2 cup chopped fresh tarragon
- 1/2 cup extra-virgin olive oil
- 1/3 cup freshly squeezed lemon juice
- 2 tablespoons minced shallot
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
The Quick and Easy Method
- Make the vinaigrette first: In a jar with a tight lid, combine olive oil, lemon juice, minced shallot, both mustards, salt, and pepper. Shake well until fully emulsified. Set aside so the flavors can blend.
- Put the potatoes in a medium pot and cover with water by about an inch. Add a generous pinch of salt. Bring to a boil, then reduce to a simmer. Cook for about 15 minutes, or until a fork slides in easily. Drain and let cool just enough to handle.
- While the potatoes cook, bring another pot of salted water to a boil. Add the green beans and cook for 1 minute—just until they turn bright green. Immediately drain and rinse under cold water to stop the cooking. Set aside in a large bowl.
- Cut the warm potatoes into bite-sized pieces. Return them to a large bowl and drizzle with 3–4 tablespoons of the vinaigrette while still warm. This helps the potatoes absorb maximum flavor. Let them cool to room temperature.
- Add green beans, olives, red onion, and capers to the potatoes. Pour over the rest of the vinaigrette and toss gently with the parsley and tarragon. Taste and adjust seasoning as needed.
- Gently fold in the quartered eggs, arranging a few on top for a simple presentation. Serve warm, at room temperature, or chilled—whatever works for your gathering.
Minimalist Ingredient Substitutions
If you’re missing something, don’t stress. Small Yukon Gold potatoes work just as well as red or white. No fresh tarragon? Use extra parsley, chives, or even a bit of dill. If you don’t have kalamata olives, any briny olive will do. Capers add a punch, but you can skip them or swap in chopped pickles for a similar effect. For the vinaigrette, regular yellow mustard can replace Dijon in a pinch. The key is to keep the salty, tangy, and herby balance—don’t overthink it.
Plating Ideas for Elegant Simplicity
For a clean look, use a wide, shallow bowl or platter. Arrange the eggs on top just before serving for a pop of color. If you want to go a step further, scatter a few extra herbs or a grind of black pepper over everything. For potlucks, pack the salad in a lidded container and add the eggs just before serving to keep them looking fresh. Minimal effort, maximum impact.
How to Store with Zero Waste in Mind
Store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually improve as they sit. If you’re planning ahead, keep the eggs separate and add them just before serving. Got extra vinaigrette? Use it on other salads or as a marinade. Leftover herbs can be chopped and frozen in olive oil cubes for future use. Don’t toss anything—this salad is built for smart, waste-free eating.
Cooking Tips to Let Core Flavors Shine
Don’t overcook the potatoes—check them early and often. They should be tender but not falling apart. For the green beans, that quick 1-minute blanch keeps them crisp and bright. Always dress the potatoes while they’re warm so they soak up the vinaigrette. Use fresh lemon juice for the vinaigrette; bottled just doesn’t have the same punch. Taste as you go and adjust salt and acid to your liking.
Minimalist Seasonal Twists
In spring, swap green beans for asparagus tips or snap peas. In summer, add halved cherry tomatoes or thinly sliced radishes. For fall, try roasted squash cubes instead of green beans. You can even add canned tuna or flaked salmon for extra protein, making it a more traditional Nicoise. The base recipe is flexible—use what’s fresh and affordable, and don’t be afraid to experiment.
Recipe FAQ: Common Questions
Can I make Nicoise potato salad ahead of time?
Yes, you can make this salad up to a day in advance. In fact, the flavors develop and improve as it sits. For the best texture, store the eggs separately and add them just before serving. If you’re serving at a potluck or picnic, keep the salad chilled until you’re ready to eat. Give it a gentle toss before serving to redistribute the vinaigrette.
What’s the best way to cook hard-boiled eggs for this salad?
Start eggs in cold water, bring to a boil, then cover and remove from heat. Let sit for 10–12 minutes, then transfer to ice water. This method yields eggs that are easy to peel and have bright, creamy yolks. Peel and quarter them only when you’re ready to assemble the salad for the freshest look.
How do I keep the potatoes from getting mushy?
Use waxy potatoes like red, white, or Yukon Gold—they hold their shape better than starchy varieties. Check for doneness early by piercing with a fork; stop cooking as soon as they’re just tender. Drain immediately and let them cool slightly before cutting. Dressing them while warm adds flavor without making them fall apart.
Can I make this salad vegan?
Absolutely. Just omit the eggs or replace them with slices of cooked chickpeas or white beans for protein. Make sure your mustards and capers are vegan-friendly (most are, but check labels if you’re strict). The salad is still hearty and flavorful without the eggs, and you can add extra veggies if you like.
Why do I need to dress the potatoes while they’re warm?
Warm potatoes are more absorbent, so they soak up the vinaigrette and become more flavorful. If you wait until they’re cold, the dressing will mostly coat the outside instead of infusing the potatoes. This step is key for a salad that tastes great even after chilling.
Is there a way to reduce the sodium in this recipe?
Yes—rinse the capers and olives under cold water to remove excess brine. You can also use less added salt in the vinaigrette and taste as you go. If you’re watching sodium closely, skip the capers or use low-sodium olives. The fresh herbs and lemon juice will keep the salad lively even with less salt.
Nicoise Potato Salad
Ingredients
For the Potatoes & Veggies:
- 2 pounds small red or white potatoes
- 5 ounces trimmed green beans cut into 1-inch pieces
For the Salad Mix:
- 1 cup pitted kalamata olives
- 1 cup thinly sliced red onion
- 1/3 cup drained capers (about 4 ounces)
- 4 hard-boiled eggs quartered
Fresh Herbs:
- 1/2 cup roughly chopped Italian flat-leaf parsley
- 1/2 cup roughly chopped fresh tarragon
For the Vinaigrette:
- 1/2 cup extra-virgin olive oil
- 1/3 cup freshly squeezed lemon juice
- 2 tablespoons minced shallot
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Start by preparing the dressing. In a jar, mix together olive oil, lemon juice, minced shallot, Dijon and whole grain mustards, salt, and pepper. Seal the jar and shake well. Set it aside to let the flavors blend.
For the Potatoes:
- Fill a medium pot with water, adding the potatoes, which should be fully submerged. Bring the water to a boil with a pinch of salt, then reduce to a simmer. Cook the potatoes until easily pierced with a fork, about 15 minutes.
For the Beans:
- In a separate large pot, bring salted water to a boil. Add the green beans and cook for roughly 1 minute, just until they become bright green. Drain the beans and rinse them under cool water to halt the cooking process, then place them into a large bowl.
- Once the potatoes have cooled enough to handle, chop them into bite-sized pieces. Place them back in the large bowl and drizzle 3 to 4 tablespoons of the vinaigrette over while they are still warm, allowing them to soak in the flavor.
- Combine the green beans, olives, red onion, and capers with the potatoes. Pour the rest of the vinaigrette on top, gently tossing everything with the chopped tarragon and parsley. Adjust the seasoning with salt and pepper to taste.
- Carefully fold in the quartered hard-boiled eggs, arranging some on top for a decorative finish. This salad can be served warm, at room temperature, or chilled for optimal flavor.
