Nicoise Style Potato Salad

This make ahead salad is a dish in its own right but can also be part of a larger dinner party spread.

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2 lbs potatoes, any variety, cut into a large dice
1 lb green or wax beans
1/2 cup pitted kalamata olives, roughly chopped
1 lemon, zest and juice
1 tin canned tuna
1/2 cup mayo or olive oil
1 pint cherry tomatoes, halved
5 sprigs parsley, roughly chopped


  1. Place the potatoes in a large pot of salted water and bring to a boil
  2. Reduce to a simmer and cook until tender
  3. Add the beans to the water and cook for 45 seconds or until bright in color
  4. Meanwhile combine the chopped olives, lemon juice, zest, tuna, and mayo (or olive oil if using) into a chunky dressing
  5. Drain the potatoes and beans and immediately dress with the olive-tuna mixture
  6. Just before serving add the tomatoes and parsley along with a couple grinds of black pepper