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Salade Niçoise with classic French vinaigrette

Salade Niçoise with classic French vinaigrette

Brought to you by: Grey Poupon
    2 serving

Prep time:

Cook time:

Serves: 2

This classic French salad brings a delicious combination of flavours.  Grey Poupon brings the smooth kick to the vinaigrette and makes this a must try for the summer months.  The vinaigrette can be kept in the fridge for up to a week for other dishes too.  This simple salad is sure to impress friends and family!
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  • 300g baby potatoes
  • 3 eggs
  • 200g fine beans
  • 220g tomatoes
  • 1 red pepper
  • ½ cucumber
  • ¼ red onion
  • 70g black olives
  • 1 tbsp capers
  • 100g tuna
  • 1 tsp Grey Poupon Dijon Mustard, (for the vinaigrette)
  • 2 tsp apple cider vinegar, (for the vinaigrette)
  • 1 tsp lemon juice, (for the vinaigrette)
  • 1 pinch sea salt, (for the vinaigrette)
  • 1 tsp black, freshly ground pepper, (for the vinaigrette)
  • 60ml olive oil, (for the vinaigrette)


Step 1

Put the mustard, apple cider vinegar, lemon juice, salt and pepper into a bowl and stir well to combine.

Step 2

Add the olive oil in a very slow stream, whisking constantly until the dressing is emulsified.

Step 3

Put the baby potatoes into a pan of cold water and boil them for around 10 minutes until tender.

Step 4

Take them out with a slotted spoon and place the eggs really gently in the same water.

Step 5

Simmer the eggs for around 10 minutes and let them cool under the cold water. Peel and cut in halves and quarters.

Step 6

Meanwhile cook the fine beans for around 7 minutes and leave them on the side.

Step 7

Cut the tomatoes (leave half of tomatoes, they would great on the plate later), pepper, cucumber and red onion.

Step 8

Arrange all the vegetables on a serving plate together with the black olives. Drain the tuna and place large chunks on the top of other ingredients.

Step 9

Sprinkle with capers and drizzle with the previously made vinaigrette.

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