Nicoise Inspired Tuna and Potato Salad

• 8 ounces baby potatoes, halved
• 1 can (6 ounces) tuna in olive oil, drained
• 1/2 cup green beans, trimmed and cut into 2-inch pieces
• 1/2 cup cherry tomatoes, halved
• 2 hard-boiled eggs, peeled and quartered
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Steps

1. 1 Boil potatoes in salted water until tender, about 15 minutes. Add green beans for the last 5 minutes of cooking. Drain and cool.

Equipment

• Large pot
• Cutting board
• Sharp knife
• Mixing bowl

Variations

• Add capers for a briny pop or swap the tuna for grilled shrimp for a seafood twist.

Substitutions

• Use fresh lemon juice instead of red wine vinegar for a zesty kick.

Pairings

• Pairs beautifully with a light white wine or a sparkling water with lemon.

Nutrition

Tips

• For a richer flavor, marinate the salad in the vinaigrette for at least an hour before serving.

Storage

Store in an airtight container in the fridge for up to 2 days. Toss gently before serving.

Freezing: Does not freeze well due to the texture of potatoes and eggs.

Serving Suggestions

• Serve alongside crusty bread or grilled chicken for a heartier meal.

FAQ