Delia Smith Salade Nicoise Recipe

This classic French-style salad is a generous platter of tender potatoes, crisp green beans, jammy eggs, juicy tomatoes, good tuna, and briny olives, all pulled together with a sharp Dijon vinaigrette. The textures are what make it special: warm potatoes that drink in the dressing, crisp veg, and creamy yolks. It’s straightforward rather than fussy, with a few simple timings to get right. Plan on about 45 minutes from start to serving, including cooking and cooling.

Ingredients

For the salad

• 500g baby new potatoes, scrubbed (halved if large)
• 200g fine green beans, topped
• 4 large eggs
• 250g cherry tomatoes, halved (or 4 medium tomatoes, wedged)
• 1 small red onion (or 2 shallots), finely sliced
• 1 small cos (romaine) lettuce, leaves separated and torn
• 2 x 120g tins tuna in olive oil, drained (or 250g cooked tuna steak, flaked)
• 80g black olives (Niçoise, Kalamata, or similar)
• 8 anchovy fillets (optional)
• 1 tbsp capers, drained (optional)
• 2 tbsp chopped flat-leaf parsley or basil

For the Dijon vinaigrette

• 1 tsp Dijon mustard
• 2 tbsp red wine vinegar (or white wine vinegar)
• 6 tbsp extra-virgin olive oil
• 1 small garlic clove, finely grated (optional)
• 1/2 tsp fine sea salt, plus more to taste
• Freshly ground black pepper, to taste

Optional (for roasting potatoes instead of boiling)

• 1 tbsp olive oil
• Pinch of sea salt

How to Make Delia Smith Salade Nicoise Recipe

• Prepare the oven: If you’d like roasted potatoes (my favourite for extra flavour), preheat the oven to 200°C or 180°C fan. Line a tray with baking parchment and set it on the middle shelf. If you’re boiling the potatoes, you can skip the oven entirely.
• Cook the potatoes: Boil: Put the potatoes in a pan of cold salted water, bring to the boil, then simmer for 12–15 minutes until tender. Drain well. Roast: Parboil for 8 minutes, drain, steam-dry for 2 minutes, then toss with 1 tbsp olive oil and a pinch of salt. Roast for 20–25 minutes until golden and tender.
• Boil the eggs: Bring a small pan of water to a gentle boil. Lower in the eggs and cook for 7 minutes for slightly jammy yolks, or 9 minutes for firmer yolks. Transfer to cold water, cool for 5 minutes, then peel and halve.
• Blanch the green beans: Boil the beans in salted water for 2–3 minutes until bright green and crisp-tender. Drain and rinse under cold water to stop the cooking. Pat dry so the dressing clings properly.
• Mix the vinaigrette: In a small bowl, whisk together the mustard, vinegar, salt, pepper, and garlic (if using). Slowly whisk in the olive oil until slightly thickened and glossy. Taste and adjust seasoning.
• Cool and flavour the potatoes: Put the warm potatoes into a bowl and spoon over 2–3 tablespoons of the vinaigrette. Toss gently, then leave to cool to warm room temperature. This is where the salad gets most of its flavour.
• Assemble the base: Arrange the lettuce on a large platter (or divide between plates). Scatter over the tomatoes and sliced onion or shallots.
• Add the toppings: Add the potatoes, green beans, tuna, eggs, olives, and anchovies (if using). Sprinkle over capers if you like them.
• Finish and serve: Spoon over the remaining vinaigrette (start with half, then add more to taste). Finish with chopped parsley or basil and a final grind of black pepper. Serve straight away while everything still tastes fresh.

Tips

How do I stop the salad from turning watery?

Dry the green beans well after cooling, and drain the tuna properly. If your tomatoes are particularly juicy, halve them and let them sit cut-side down on kitchen paper for a few minutes before assembling.

How do I get potatoes that taste amazing, not bland?

Salt the cooking water well, then dress the potatoes while they’re still warm. Warm potatoes absorb vinaigrette like a sponge, and that’s what makes the whole dish taste properly seasoned.

Can I make the eggs easier to peel?

Cool them quickly in cold water after boiling, then crack the shell all over and peel under a thin trickle of water. Using eggs that are not ultra-fresh also helps.

What if my vinaigrette tastes too sharp?

Add another tablespoon of olive oil and a pinch more salt, then whisk again. Potatoes also soften sharp dressing, so taste again once it’s on the salad.

Serving Suggestions

• Crusty baguette or warm ciabatta to mop up the vinaigrette
• A chilled glass of rosé or sparkling water with lemon
• Fresh fruit to finish, especially peaches, melon, or berries
• For a bigger spread, add a simple soup starter like tomato or courgette

Storage

Room Temperature

This salad is best served the day it’s made. If it’s sitting out (for lunch or a buffet), keep it to no more than 2 hours, and less in very warm weather because of the eggs and tuna.

Refrigerator

Store components separately for best texture. Cooked potatoes, beans, and eggs will keep for up to 3 days in airtight containers. The vinaigrette will keep for up to 5 days; shake or whisk before using. Once assembled and dressed, try to eat within 24 hours.

Freezing

Freezing is not recommended. Lettuce, tomatoes, and eggs do not thaw well, and the dressing can split.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 32 g
• Protein: 28 g
• Fat: 32 g
• Saturated Fat: 5 g
• Sodium: 780 mg

Nutrition values are estimates and will vary depending on specific ingredients and brands used.

FAQs