Niçoise Salad with Roasted Potatoes and Lemon Vinaigrette

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty Niçoise salad variant featuring crispy roasted potatoes, fresh green beans, and a zesty lemon vinaigrette. This French recipe, ready in about 45 minutes, pairs baby potatoes, green beans, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 15 min Cook: 30 min Serves 3 French cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 10 oz halved baby potatoes with 2 tbsp olive oil and a pinch of sea salt, spread on a baking sheet, and roast for 25 minutes until golden and crisp, flipping halfway through.
  2. Step 2: Meanwhile, bring a pot of salted water to boil and blanch 1 cup trimmed green beans for 3 minutes until tender-crisp, then plunge into ice water to cool; drain and set aside.
  3. Step 3: Hard-boil 3 large eggs by placing them in boiling water and cooking for 10 minutes, then cool, peel, and slice into halves.
  4. Step 4: In a small bowl, whisk 1 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 minced garlic clove, salt, and pepper until emulsified to create the lemon vinaigrette.
  5. Step 5: In a large serving bowl, combine roasted potatoes, green beans, halved cherry tomatoes, 1/3 cup Niçoise olives, drained 5 oz canned tuna, and sliced eggs.
  6. Step 6: Drizzle the lemon vinaigrette over the salad, sprinkle 2 tbsp chopped fresh parsley, and gently toss to combine just before serving.

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