This delicious summer salad, an elevated niçoise salad with potatoes, is a terrific starter or a meal by itself.

5 mins
10 mins


  • Large saucepan
  • Large metal bowl
  • Whisk


  • 1.5 lbs Little Potatoes
  • 6 cups mixed lettuce
  • 1 lb green beans
  • 1 bunch radishes, halved
  • 1 1/2 cups corn, steamed or blanched
  • 12 cherry or grape tomatoes, halved
  • 1 cup niçoise olives
  • 3 eggs, boiled for 10 minutes then cooled and cut in half lengthwise
  • (To taste) salt and pepper
  • 1 1/4 cups extra virgin olive oil
  • 2 Tbsp red wine vinegar
  • 2 Tbsp Dijon mustard
  • 1 shallot, finely chopped
  • 1 pinch salt and pepper
  • 2 Tbsp water


  • Step 1

    Slice the potatoes in half and place in a pot with cold water, bring to a boil and cook for about 10 to 15 minutes, until they are soft when pierced with a fork.

  • Step 2

    Strain the water from the pot and let the potatoes cool.

  • Step 3

    Then boil another pot of water and toss in the green beans for only 3 to 4 minutes, called blanching, then cool them off in an bowl with ice water to stop the cooking process.

  • Step 4

    Lay out the lettuce on a large plate and assemble the other ingredients and drizzle with the vinaigrette.

  • Step 5

    Add more salt and pepper to taste.

  • Step 6

    For the vinaigrette, in a large metal bowl, whisk vinegar, mustard, shallot, salt and pepper together.

  • Step 7

    Continue whisking (in one direction to avoid splitting the dressing) adding olive oil in a thin stream about one minute. Whisk again for 45 seconds.

  • Step 8

    The dressing should emulsify (the Dijon mustard and olive oil combine together to make a thicker liquid that is consistently mixed through) and will stick to the whisk.

  • Step 9

    This is a good time for you to taste and see if you need more salt or pepper.

  • Step 10

    Whisk in water one tablespoon at a time to keep the combined consistency of the dressing.

  • Step 11

    Pour into a hinged jar and store in fridge for up to two weeks.