Warm Potato and Green Bean Niçoise Salad with Tuna and Anchovy 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 developed and reviewed.

A warm version of Niçoise salad combining tender potatoes, crisp green beans, and flaked tuna, all dressed in a savory anchovy vinaigrette. This French recipe, 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. 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: 25 min Serves 3 French cuisine 540 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

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.

Related recipes