Can I substitute canned tuna for the eggs to make a more traditional Nicoise?

Absolutely! Traditional Nicoise salad includes tuna. Use oil-packed tuna for the best flavor, drained and flaked over the top of your salad. You can include the eggs too for an extra-hearty version.

How do I know when my potatoes are perfectly cooked?

Test them with a fork – it should slide in easily but the potato shouldn't fall apart. Start checking at the 10-minute mark when boiling. Remember they'll continue cooking slightly even after draining.

Is there a shortcut version of this salad for busy weeknights?

Yes! Use pre-washed greens as a base, add canned artichoke hearts instead of blanching fresh vegetables, use pre-cooked potatoes or even potato chips for crunch, and top with hard-boiled eggs from the grocery store. The homemade dressing is worth making, but in a pinch, a quality store-bought vinaigrette works too.

Can I prepare this as a meal prep option for the week?

Definitely. Cook all components and store separately. For meal prep containers, layer the dressed greens on the bottom, add vegetables and potatoes in sections, and place eggs in a separate container. Assemble just before eating. The components will keep well for 3-4 days.

Spring Nicoise Salad Recipe

Description

A vibrant and fresh Spring Nicoise Salad featuring seasonal vegetables, soft or hard-boiled eggs, and a tangy mustard vinaigrette, perfect for any meal.

Ingredients

Units Scale

Salad Ingredients

- - 1 pound baby yukon gold potatoes
  - 3 tablespoons chopped fresh parsley
  - 1 pound green beans
  - 1 pound asparagus spears, woody stems removed
  - 1 bunch of radishes, chopped or sliced
  - 1/2 cup nicoise, castelvetrano or Kalamata olives
  - 1/4 cup capers
  - 3 tablespoons chopped fresh dill
  - 2 to 4 soft-boiled or hard-boiled eggs
  - Salt and pepper, for seasoning the salad

Mustard Vinaigrette Ingredients

- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 2 garlic cloves, finely minced or pressed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil

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Instructions

Cook the Potatoes: Place the potatoes in a pot of cold water and bring them to a boil. Boil for 10 to 15 minutes, just until the potatoes are fork-tender. Drain the potatoes and place them in a large bowl. Drizzle with olive oil, sprinkle with a pinch of salt and pepper, and cover with the fresh parsley.
Blanch the Vegetables: While the potatoes are boiling, bring a pot of salted water to a boil. Add the green beans and the asparagus and cook for 3 minutes. Remove the vegetables and immediately place them in an ice bath to stop the cooking.
Assemble the Salad: Place the green beans and asparagus on the plate first. Drizzle with a bit of the dressing and sprinkle with salt and pepper. Toss well. Top with the potatoes and radishes, then add on the capers and olives. Drizzle with more dressing and sprinkle on the chopped dill. You can add another sprinkle of salt and pepper if you wish. Top the entire salad with the eggs. Use hard-boiled eggs if preparing this ahead of time.
Prepare the Mustard Vinaigrette: In a bowl, whisk together the vinegar, honey, mustard, garlic, salt, and pepper. Continue to whisk while streaming in the olive oil. Store the dressing in a sealed container in the fridge for a week or so if made ahead of time.

Notes

This salad can be made ahead of time with hard-boiled eggs for better storage and convenience.
The mustard vinaigrette stays fresh in the fridge for up to a week, making it a great prep-ahead component.
For best results, ensure the vegetables are well-drained before assembling the salad.
Adjust the seasoning to taste before serving for a perfectly balanced flavor.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 6g
Sodium: 300mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 6g
Protein: 8g
Cholesterol: 150mg