Niçoise Salad



  • ~1.5 lbs fingerling or yukon gold potatoes
  • ~3 handfuls green beans
  • 6 hard boiled eggs
  • olives
  • cherry tomatoes
  • 2 cans oil-packed tuna

Avocado Vinaigrette

  • 1 tbsp dijon mustard
  • 2 tsp minced shallots
  • 1 tsp fresh tarragon
  • 2 tbsp lemon juice
  • 3 tbsp white wine vinegar
  • 14 cup avocado
  • 13 cup olive oil
  • salt/pepper/cayenne to taste
  • water as needed to thin the texture
  • optional: anchovy fillets or paste



  • Hard boil the eggs
  • If using yukon gold potatoes, peel them
    • Cut the potatoes into small pieces
  • Cut the ends off the green beans
  • Fill a large mixing bowl with cold water
  • Bring salted water to boil in a large pot
    • Boil the green beans until just tender (~5–7 minutes)
    • Transfer the green beans to the cold water to stop cooking
    • Boil the potatoes until tender (~10–15 minutes)
    • Transfer to a plate lined with paper towel to cool
  • Cut the green beans into 112″ long pieces
  • Coat the potatoes with oil
  • Make the dressing by blending all the ingredients until smooth and the adjusting the texture with water


  • Cut the olives and tomatoes
  • Dice the hard boiled eggs with an egg slicer
  • Add as much of each ingredient you want and finish with dressing