Potatoes are the star of this light and colorful, easy-to-make Nicoise potato salad—a fun spin on a classic Nicoise salad that’s perfect for warm weather lunches, picnics, and more.

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I have a thing for potato salads. From no-mayo potato salads like German potato salad and this light and herby version to more classic versions like the all-time most popular recipe on my site, baby, I have a potato salad for every potato salad palate.

My newest potato salad creation is a spin on my classic Nicoise salad. It has all of the same flavors and most of the same ingredients as my traditional Nicoise salad and my Nicoise pasta salad, but here, potatoes are the star and I skip the tomatoes and tuna. Because it’s light but filling and just gets better as the days go by, I eat it over spring greens for lunch all week long. But naturally, it’s also a favorite side salad recipe for baby showers, bridal showers, al fresco lunches, and definitely potlucks and picnics.

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What’s in This Nicoise Potato Salad

Most of the components of the classic Nicoise salad are present here, but I skip the tomatoes, bell pepper, cucumber, and tuna, and add herbs instead.

Here’s what I put in my Nicoise potato salad:

  • Lemony Dijon vinaigrette dressing
  • Baby potatoes — creamy, red potatoes with tender skins that don’t need to be peeled
  • Green beans — blanched for the best color and texture
  • Kalamata olives — these too add a nice briny bite
  • Red onion — I prefer red over white or yellow in this recipe for color
  • Capers — these pickled flower buds lend a briny pop to each bite
  • Hard-boiled eggs
  • Fresh parsley
  • Fresh tarragon
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How to Make a Nicoise Potato Salad

Plus, did you know potatoes are good for you? I know they’re not the first veg that comes to mind when you think of healthy vegetables, but they do happen to be rich in fiber and antioxidants.

Follow these easy tips for making the best Nicoise potato salad:

  • Salt your potato water for more flavorful potatoes. As is the case with cooking pasta, salted water adds flavor as the potatoes cook. To avoid pitting your pot, wait to add the salt until the water boils.
  • Blanch the green beans. A quick dunk for 30 seconds in boiling water takes away green bean’s raw flavor but maintains a nice, firm texture.
  • Multitask and save time. Since the potatoes take 15 minutes to cook, use that time to prep the rest of your salad. Blanch the green beans, chop your herbs, cook your eggs, and make your vinaigrette (if you haven’t already).
  • Dress the potatoes with some of the dijon vinaigrette (I substitute the vinegar with lemon) while they’re warm. Hot potatoes absorb the dressing, adding another layer of flavor.
  • Add the hard-boiled eggs after tossing the rest of the ingredients together. That way the yolks and whites stay intact and your potato salad will look prettier.
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How Is Nicoise Pronounced

Nicoise is French for a salad that originated in the coastal city of Nice, located on the French Riviera. Nicoise is pronounced “nee-swaaz.”

Salad Substitutions or Additions

  • Use other types of briny olives
  • Try Nicoise salad with jammy eggs instead of hard boiled
  • Instead of white potatoes, try using red or purple baby potatoes
  • Swap the green beans out for asparagus if you desire

Make it Ahead

  • This potato salad can be made the day before serving.
  • Add more dressing before serving if the salad seems dry.
  • The salad will keep in the refrigerator for 3-4 days but is probably best within one to two days.
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What to Serve With This Potato Salad

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

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Nicoise Potato Salad

This easy to make Nicoise potato salad is a fun spin on a classic Nicoise salad., and it comes together in just 15 minutes! It’s the perfect light, fresh, colorful side dish to enjoy for warm weather lunches, picnics, and more.

Course Side Dish

Cuisine French, Mediterranean

Keyword potato salad

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 8

Calories 295kcal


  • 2 pounds petite red or white potatoes
  • 5 ounces green beans , trimmed and cut into 1-inch pieces
  • 1 cup pitted kalamata olives
  • 1 cup red onion , thinly sliced
  • 1/3 cup capers , (about 4 ounces), drained
  • 4 hard boiled eggs , quartered
  • 1/2 cup Italian flat leaf parsley , roughly chopped
  • 1/2 cup fresh tarragon , roughly chopped

For the Vinaigrette Dressing

  • 1/2 cup extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 2 tablespoons shallot , minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper


  • First, make the vinaigrette by adding all of the ingredients to a jar fitted with a lid, close tightly, shake well, and set aside.

  • Add the potatoes to a medium pot and fill with enough water to cover the potatoes by 1 inch, then bring to a boil. Add 1-2 teaspoons of kosher salt, reduce to a rolling simmer, and cook until tender or when the potatoes can be pierced with a fork or skewer, about 15 minutes.

  • While the potatoes are cooking, bring a large pot of water to a boil, season with kosher salt, and add the green beans. Simmer for 1 minute or until the green beans turn bright green. Drain the water, rinse the green beans, and add to a large mixing bowl to cool.

  • When potatoes are finished cooking, use a spider or strainer to transfer them from the pot to a large bowl. As soon as the potatoes are cool enough to handle, cut them into bite-sized chunks (in half or quartered, depending on how big they are). Place the potatoes back in the bowl and while still warm, drizzle with 3-4 tablespoons of the vinaigrette dressing, then set aside to cool.

  • Add the green beans, then add the kalamata olives, red onion, and capers. Toss with the vinaigrette dressing, tarragon, and parsley. Taste for seasoning and add more salt and pepper to taste. Stir in the diced hard-boiled egg or cut into quarters and nestle in the salad. To serve, top with more parsley if desired. This can be served warm, at room temperature, or chilled. Keeps in the refrigerator for 3-4 days.


Calories: 295kcal | Carbohydrates: 26g | Protein: 7g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 93mg | Sodium: 855mg | Potassium: 769mg | Fiber: 4g | Sugar: 4g | Vitamin A: 791IU | Vitamin C: 24mg | Calcium: 93mg | Iron: 3mg

More Great Potato Salads for Entertaining

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