The Best Summertime Salad Ever

This hearty salad has a perfect combination of ingredients and is arguably one of the best summertime salads ever. Traditionally made with potatoes, haricots vert, tomatoes, hard-boiled eggs, Niçoise olives, and tuna, you can add grilled chicken, seared salmon, mixed greens, cucumbers, radishes, or extra pickled-briny goodies. It’s so versatile as a side dish, complete meal, composed salad, or as a tossed salad. Plus, you can prep and cook all of the ingredients way ahead of time!

Nicoise Salad with Clementine Herbes de Provence Vinaigrette and Pickled Red Onions

Course Salad
Servings 4


  • 1 lb red-skinned potatoes, quartered
  • 12 ounces haricots vert or small green beans, trimmed
  • 4 large eggs
  • ¼ cup champagne or white wine vinegar
  • 2 tbsp finely diced shallot
  • 2 tbsp Dijon mustard
  • 1 tbsp dried Herbes de Provence
  • 1 clementine, tangerine, or navel orange, zested
  • ½ cup fresh clementine, tangerine, or navel orange juice
  • ¾ cup extra-virgin olive oil
  • 1 pint grape or cherry tomatoes, halved
  • ½ cup Nicoise olives or pitted kalamata olives
  • ½ cup Maille brand French gherkins or sweet gherkins
  • Kosher or sea salt
  • Fresh cracked pepper


  • Add potatoes to a medium saucepan, cover with cold water, and season with salt. Bring to a simmer over medium-high heat and until fork-tender, about 5-6 minutes. Drain and transfer to a medium bowl. Reserve the saucepan for eggs.
  • Next, bring a separate saucepan of salted water to a boil. Fill a bowl with ice water. Add the haricots verts to the boiling water and cook until crisp but tender, 3-4 minutes. Drain and put into the ice water to cool. Drain and pat dry.
  • Place the eggs in the reserved saucepan and cover with cold water about 1 inch over the eggs. Bring to a simmer over medium-high heat, then cover. Remove from the heat and let stand for about 10 minutes. Drain and run under cold water. Peel under cold running water.
  • To make the dressing, combine vinegar, oil, zest, citrus juice, shallots, Herbes de Provence, mustard, ½ teaspoon salt, and ½ teaspoon pepper in a Mason jar. Cover and shake until emulsified.
  • Season tomatoes with a pinch of salt and pepper and toss in a bowl. Add 2 tablespoons of dressing to the potatoes and toss. Quarter the hard-cooked eggs.
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