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Salade Niçoise with warm potatoes

Richard Bewley
0 from 0 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main
Cuisine French
Servings 2


  • 8-10 small salad potatoes scrubbed and clean
  • 2 x medium free range eggs
  • 1 x 160g tinned tuna in spring water
  • 100 g tinned sweetcorn
  • half red bell pepper
  • quarter cucumber halved and deseeded
  • 1 x medium red onion half finely diced, half thinly sliced
  • 1 x tbsp non-pareille capers rinsed and dried
  • 1 x bag mixed leaf salad or cos lettuce (shredded)
  • 6-8 mint leaves finely shredded


  • 6 tbsp extra virgin olive oil
  • 2 tbsp cider or white wine vinegar
  • 1 x tsp Dijon mustard
  • freshly ground black pepper and sea salt


  • Place potatoes in a pan, cover with cold water, add a pinch of seas salt and a mint leaf. Bring to the boil, then reduce heat and simmer for 14-18 minutes or until cooked to your liking (I always prefer them a little on the firm side).
  • Meanwhile, place eggs in a small pan, add sufficient cold water to ensure that they are covered, place lid on top and bring to the boil. Reduce heat, and continue to simmer for 5-6 minutes to achieve a medium boiled texture. Once cooked, drain hot water, cover with cold water, drain, then cover again to allow eggs to cool down. Once cooled down, gently crack the shell and peel.
  • Make the vinaigrette by combining the olive oil, vinegar, Dijon mustard and mix well with a whisk. Season with freshly ground back pepper and and sea salt to taste.
  • Transfer a third of the vinaigrette to a small mixing bowl. Add to this the finely diced red onion, non-pareille capers, tuna, and sweetcorn and combine thoroughly. Add more salt and black pepper to taste.
  • Once cooked, drain the potatoes and add to the remaining vinaigrette with most of the shredded mint leaves. Toss through the vinaigrette and allow to cool down of for a few minutes, turning occasionally.
  • In a large serving bowl, layer the shredded lettuce/ mixed salad leaves then scatter the slice or red bell pepper, cucumbr and red onion. In the centre, create a mound of the tuna and sweet corn mixture ad add he remaining shredded mint to garnish. Carefully spoon the warm potatoes over the salad base, and drizzle the remaining dressing over the salad base.
  • Finally, halve and layer the eggs on top and sprinkle with a little paprika.


What you do next is entirely up to you. Incorporating tomatoes, olives, and anchovies is an obvious addition if you have them to hand. Avocado works well. Chicory too. Simply use your imagination.
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