Niçoise-Inspired Salad with Roasted Potatoes and Marinated Anchovies
A vibrant composed salad layering roasted baby potatoes and marinated anchovies with crisp vegetables and a tangy mustard dressing. This french-inspired french ready in about 45 minutes pairs baby potatoes, fillets anchovy fillets in oil, green beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 3, 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
- 9 oz baby potatoes
- 8 fillets anchovy fillets in oil
- 5 oz green beans
- 3 large eggs
- 2 medium vine-ripened tomatoes
- 1/4 cup Niçoise olives
- 5 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1, minced garlic clove
- 1 tsp fresh thyme leaves
- to taste salt
- to taste black pepper
- 3 cups mixed salad greens
Instructions
- Step 1: Preheat oven to 400°F. Toss 9 oz baby potatoes halved with 2 tbsp extra virgin olive oil, 1 tsp fresh thyme leaves, salt, and black pepper. Spread on a baking sheet and roast for 25 minutes until golden and tender.
- Step 2: While potatoes roast, bring salted water to a boil. Blanch 5 oz green beans for 3 minutes until crisp-tender, then plunge into ice water and drain.
- Step 3: Place 3 large eggs in boiling water and cook for 10 minutes for hard-boiled eggs. Cool under cold water, peel, and quarter.
- Step 4: Slice 2 medium vine-ripened tomatoes into wedges.
- Step 5: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp lemon juice, 1 tbsp Dijon mustard, 1 minced garlic clove, salt, and pepper until smooth.
- Step 6: Arrange 3 cups mixed salad greens on a large platter. Neatly place roasted potatoes, green beans, tomato wedges, 1/4 cup Niçoise olives, 8 anchovy fillets, and quartered eggs in separate sections.
- Step 7: Drizzle the mustard dressing evenly over all components and serve immediately.
Frequently asked questions
How long does Niçoise-Inspired Salad with Roasted Potatoes and Marinated Anchovies take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Niçoise-Inspired Salad with Roasted Potatoes and Marinated Anchovies?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep baby potatoes from drying out.
Can I substitute ingredients in Niçoise-Inspired Salad with Roasted Potatoes and Marinated Anchovies?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Niçoise-Inspired Salad with Roasted Potatoes and Marinated Anchovies for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Niçoise-Inspired Salad with Roasted Potatoes and Marinated Anchovies?
French french like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved the French twist on a classic. My family asked for seconds!
- ★★★★★
This was a hit at my dinner party! The roasted potatoes were perfectly crispy and the anchovies added a wonderful depth.
- ★★★★☆
The salad was delicious, but the anchovies were slightly too salty for my taste.
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