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“This recipe is a classic so I have saved it and want to share it .Prepare all of the vegetables before you begin cooking the potatoes and this salad will come together very easily. The garnish of tiny, piquant Niçoise olives is a hallmark of salade Niçoise. If they're not available, substitute another small, black, brined olive (do not use canned olives). Anchovies are another classic garnish, but they are optional. If you cannot find tuna packed in olive oil, substitute water-packed solid white tuna, not tuna packed in vegetable oil. (Among water-packed tunas, StarKist solid white tastes the best .) Compose the salad on your largest, widest, flattest serving platter. Do not blanket the bed of lettuce with the other ingredients; leave some space between the mounds of potatoes, tomatoes and onions, and beans so that leaves of lettuce peek through.”

Ingredients Nutrition


  1. For the vinaigrette:.
  2. Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside.
  3. For the salad:
  4. Place eggs in small saucepan, cover by 1 inch with cold water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes.
  5. Meanwhile, fill medium bowl with 1 quart water and 2 cups ice cubes. With slotted spoon, transfer eggs to ice water; let stand 5 minutes. Peel eggs and quarter lengthwise; set aside (reserve ice water).
  6. Meanwhile, bring potatoes and 4 quarts cold water to boil in large Dutch oven or stockpot over high heat. Add 1 tablespoon salt and cook until potatoes are tender when poked with paring knife, 5 to 8 minutes.
  7. With slotted spoon, gently transfer potatoes to medium bowl (do not discard boiling water).
  8. Toss warm potatoes with vermouth and salt and pepper to taste; let stand 1 minute.
  9. Toss in 1/4 cup vinaigrette; set aside.
  10. While potatoes cook, toss lettuce with 1/4 cup vinaigrette in large bowl until coated.
  11. Arrange bed of lettuce on very large, flat serving platter.
  12. Place tuna in now-empty bowl and break up with fork.
  13. Add 1/2 cup vinaigrette and stir to combine; mound tuna in center of lettuce.
  14. Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and pepper to taste in now-empty bowl; arrange tomato-onion mixture in mound at edge of lettuce bed.
  15. Arrange reserved potatoes in separate mound at edge of lettuce bed.
  16. Return water to boil; add 1 tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes.
  17. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well on triple layer of paper towels.
  18. Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste in now-empty bowl; arrange in separate mound at edge of lettuce bed.
  19. Arrange reserved eggs, olives, and anchovies (if using) in separate mounds at edge of lettuce bed.
  20. Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers (if using).
  21. Serve immediately.

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