Warm Potato and Green Bean Niçoise Salad with Tuna and Anchovy Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A warm version of Niçoise salad combining tender potatoes, crisp green beans, and flaked tuna, all dressed in a savory anchovy vinaigrette. This french-inspired french ready in about 35 minutes pairs small Yukon Gold potatoes, green beans, canned tuna in olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 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.

★ 4.3 (9 ratings) Prep: 10 min Cook: 25 min Serves 3 French cuisine 540 cal/serving
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Ingredients

Instructions

  1. Step 1: Boil 10 oz small Yukon Gold potatoes in salted water for 15 minutes until tender but firm. Drain, slice into halves, and keep warm.
  2. Step 2: Trim and boil 6 oz green beans in salted water for 3 minutes until crisp-tender. Drain and keep warm.
  3. Step 3: In a bowl, finely mince 5 anchovy fillets and 1 small minced shallot. Whisk in 5 tbsp extra virgin olive oil, 1 tbsp white wine vinegar, 1 tsp Dijon mustard, salt, and black pepper until emulsified to form the anchovy dressing.
  4. Step 4: Drain and flake 6 oz canned tuna.
  5. Step 5: Peel and quarter 2 large hard-boiled eggs.
  6. Step 6: In a large serving bowl, combine warm potatoes, green beans, tuna flakes, and egg quarters. Add 1 tbsp capers and drizzle the anchovy dressing over. Toss gently to coat all ingredients.
  7. Step 7: Serve immediately while warm for best flavor.

Frequently asked questions

How long does Warm Potato and Green Bean Niçoise Salad with Tuna and Anchovy Dressing take to make?

Total time is about 35 minutes (10 min prep + 25 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 Warm Potato and Green Bean Niçoise Salad with Tuna and Anchovy Dressing?

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 small yukon gold potatoes from drying out.

Can I substitute ingredients in Warm Potato and Green Bean Niçoise Salad with Tuna and Anchovy Dressing?

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 Warm Potato and Green Bean Niçoise Salad with Tuna and Anchovy Dressing 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 Warm Potato and Green Bean Niçoise Salad with Tuna and Anchovy Dressing?

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.

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