🥗 Niçoise Salad – Green Beans, Olives, Tomatoes & Provençal Potatoes

Serves: 2–3 (main) or 4 (side)
Prep time: 20 mins   
Cook time: 15–20 mins
Skill level: French market chic meets practical British fridge.

🧂 Ingredients

For the salad:
200g new potatoes, halved if large
100g green beans, trimmed
2 ripe tomatoes, cut into wedges
½ small red onion, finely sliced
8–10 black olives (Niçoise if you’ve got them)
2 eggs (optional, for a classic twist)
Handful of fresh basil or parsley (optional)

For the vinaigrette:
3 tbsp olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
½ garlic clove, grated or crushed
Salt & black pepper

🔥 Method

1. Boil your bits.
Cook the potatoes in salted water for 10–12 mins until tender. In the last 3 mins, add the green beans to the same pot. Drain and cool slightly.

Optional: Boil the eggs for 7 mins for a jammy centre, then cool under cold water and peel.

2. Make the vinaigrette.
Whisk together olive oil, vinegar, mustard, garlic, salt, and pepper. It should be sharp, punchy, and practically wearing a striped shirt.

3. Assemble with purpose.
In a large bowl or platter, gently toss the warm potatoes and green beans with the dressing. Add tomatoes, olives, red onion, and torn herbs.

4. Top and serve.
Halve the eggs (if using) and place on top. Serve slightly warm or room temp with crusty bread, chilled wine, and no rushing.

💡 Little Tip
Traditional Niçoise often includes anchovies or tuna – but this veg-forward version keeps it fresh, flexible, and gloriously fridge-friendly.