Warm Potato and Anchovy Niçoise Salad with Lemon Dressing

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 drafted and published.

A warm take on Niçoise salad combining tender new potatoes with savory anchovies and a bright lemon dressing for a perfect balance. This French recipe, ready in about 25 minutes, pairs small new potatoes, anchovy fillets, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Cook: 15 min Serves 3 French cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 1 lb halved new potatoes in a large pot of salted water. Bring to a boil and cook for 15 minutes until tender but firm. Drain and keep warm.
  2. Step 2: While potatoes cook, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 minced garlic clove, salt, and freshly ground black pepper to make a tangy lemon dressing.
  3. Step 3: In a large bowl, combine the warm potatoes, 8 anchovy fillets (chopped roughly), 1 small thinly sliced red onion, 1/3 cup Niçoise olives, and 2 tbsp chopped fresh parsley.
  4. Step 4: Pour the lemon dressing over the warm potato mixture and toss gently until all ingredients are well coated with the dressing.
  5. Step 5: Serve immediately as a warm salad, allowing the anchovies to infuse the potatoes with their rich umami flavor.

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