Layered Niçoise Salad with Roasted Potatoes and Anchovy Drizzle

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A composed Niçoise salad featuring herb-roasted potatoes, anchovy fillets, hard-boiled eggs, and a simple olive oil dressing. This French recipe, ready in about 40 minutes, pairs small red potatoes, anchovy fillets, hard-boiled eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 14 oz small red potatoes
• 5 anchovy fillets
• 3 large hard-boiled eggs
• 2 medium ripe plum tomatoes
• 1/3 cup Niçoise olives
• 5 tbsp extra virgin olive oil
• 1 tsp fresh thyme leaves
• to taste sea salt
• to taste freshly ground black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. Halve 14 oz small red potatoes and toss with 3 tbsp olive oil, 1 tsp fresh thyme leaves, sea salt, and black pepper; spread on a baking sheet and roast for 25 minutes until golden and crisp outside.
2. Step 2: Meanwhile, peel and quarter 3 large hard-boiled eggs, and slice 2 medium ripe plum tomatoes into wedges.
3. Step 3: Arrange roasted potatoes in the center of a platter. Fan out tomato wedges and egg quarters around the potatoes.
4. Step 4: Scatter 1/3 cup Niçoise olives and 5 anchovy fillets over the salad.
5. Step 5: Drizzle remaining 2 tbsp extra virgin olive oil evenly over the entire salad, sprinkle with additional sea salt and freshly ground black pepper to taste, and serve warm or at room temperature.