This colourful, healthy and exciting recipe takes us to the heart of French cuisine – the warm Niçoise salad and roasted potatoes. This dish isn’t just a feast for the eyes with its vibrant colours and varied textures, but it also promises a burst of flavours with every bite!
A Burst of Flavours in One Bowl
Our journey begins with a staple of the French Riviera, the classic Niçoise salad. This healthy meal is known for its exquisite balance of flavours and nutrients. But we’re taking it a step further by adding a twist: roasted potatoes. And not just any potatoes, but marinated potatoes roasted to perfection. When paired with the other ingredients, the result is a flavourful, healthy dish that’s just right for lunch or dinner!
The Ingredients You’ll Need
- 750g new potatoes, cut into 1cm rounds
- 3 tablespoons wholegrain mustard
- 5 tablespoons olive oil
- 3 teaspoons runny honey
- Juice of 1 lemon
- 4 medium free-range eggs (room temperature)
- 400g asparagus or green beans, or a combination of both, trimmed
- 2 cans (145g each) of sustainable tuna chunks/steaks in oil
- 1 small bunch radishes, finely sliced
- 250g mixed small tomatoes, cut in half
- 100g mixed pitted olives, chopped
- Small bunch of chives, chopped
- Optional: crusty bread and butter to serve
Get your kitchen ready, and don’t forget to have a beautiful salad bowl handy to serve up this amazing dish!
Let’s Make this Delicious Warm Niçoise Salad With Roasted Potatoes
- Preheat your oven to 200°C (fan) or gas mark 7. In a large bowl, combine the sliced potatoes with 2 tablespoons of mustard, 1 tablespoon of oil, and a sprinkle of salt and pepper. Lay them out on a baking tray and pop them in the oven for 20 minutes. After 20 minutes, drizzle 2 teaspoons of honey over the potatoes and put them back in for another 8-10 minutes until they’re golden.
- In a small bowl, whisk together the remaining mustard and honey. Slowly pour in the remaining olive oil, whisking continuously. Season with salt and black pepper to taste, then set aside.
- Meanwhile, bring a pan of water to a boil. Add the eggs and let them cook for 7 minutes. Once done, cool them under cold running water.
- Prepare another pan of boiling water. If you’re using asparagus, cut off the woody ends and chop the spears into thirds. Blanch the asparagus and/or green beans for 3 minutes, then quickly cool under cold water.
- Now for the fun part: assembling your salad! In your salad bowl, lay out the roasted potatoes, followed by the beans or asparagus, tuna, radishes, tomatoes, olives, and halved eggs. Sprinkle over the chopped chives.
- Finally, drizzle your homemade dressing over the salad, season with additional black pepper if you like, and serve. Enjoy this easy recipe with crusty bread and butter on the side.
With this warm Niçoise salad and roasted potatoes recipe, you’re set for a filling and delightful meal. It’s not just about satisfying your stomach, but also indulging your taste buds with a well-balanced, flavourful dish. Bon Appétit!
Don’t forget to check out our salad recipes page for more inspiration and delicious recipes.
Warm Niçoise Salad With Roasted Potatoes
Equipment
Ingredients
- 750 g potatoes new, cut into 1cm rounds
- 3 tbsp mustard wholegrain
- 5 tbsp olive oil extra virgin
- 3 tsp honey runny
- 1 Lemon juiced
- 4 Eggs Free Range, room temperature
- 400 g asparagus trimmed
- 290 g Tuna Canned, 145g each of sustainable tuna chunks/steaks in oil
- 1 Bunch radishes finely sliced
- 250 g tomatoes Small, cut in half
- 100 g olives Mixed, Pitted, chopped
- 1 Bunch chives chopped
Instructions
- Preheat your oven to 200°C (fan) or gas mark 7. In a large bowl, combine the sliced potatoes with 2 tablespoons of mustard, 1 tablespoon of oil, and a sprinkle of salt and pepper. Lay them out on a baking tray and pop them in the oven for 20 minutes. After 20 minutes, drizzle 2 teaspoons of honey over the potatoes and put them back in for another 8-10 minutes until they're golden.
- In a small bowl, whisk together the remaining mustard and honey. Slowly pour in the remaining olive oil, whisking continuously. Season with salt and black pepper to taste, then set aside.
- Meanwhile, bring a pan of water to a boil. Add the eggs and let them cook for 7 minutes. Once done, cool them under cold running water.
- Prepare another pan of boiling water. Cut off the woody ends of the asparagus and chop the spears into thirds. Blanch the asparagus for 3 minutes, then quickly cool under cold water.
- Now for the fun part: assembling your salad! In your salad bowl, lay out the roasted potatoes, followed by the asparagus, tuna, radishes, tomatoes, olives, and halved eggs. Sprinkle over the chopped chives.
- Finally, drizzle your homemade dressing over the salad, season with additional black pepper if you like, and serve. Enjoy this easy recipe with crusty bread and butter on the side.
3 comments
The roast potatoes are really nice, the mustard and honey marinade is just delicious.
Nice for lunch, but also very nice as a light dinner
What a delightful twist on a classic Niçoise salad! The addition of roasted potatoes made this dish extra hearty. I especially loved the hint of honey on the potatoes, it added a subtle sweetness that played well with the other flavors. Will definitely make this again!