Warm Potato Salad Niçoise

This quick and easy, Whole30-compliant flavorful potato salad can be served as a side or work as a protein-packed meal all by itself.



  • 1½ lb multicolored baby potatoes sea salt, to taste
  • 1 7-oz jar tuna or mackerel fillets packed in olive oil
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • 3 tbsp whole-grain mustard
  • 3 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 3 tbsp chopped fresh dill
  • 2 tbsp chopped fresh chives
  • ground black pepper, to taste
  • 4 large eggs
  • 8 oz thin green beans, trimmed, halved crosswise
  • ¼ English cucumber, halved lengthwise, sliced
  • 2 cups mixed lettuce/chicory (such as raddichio, Little Gem, Boston or romaine lettuce), torn


  1. Place potatoes in a pot and cover with cool water. Bring to a boil, add a generous pinch salt, then reduce heat and simmer, covered, until potatoes are tender, about 15 to 20 minutes. Drain.
  2. Drain tuna, reserving oil. Place ¼ cup of reserved oil, shallot and garlic in a small skillet over low heat. Cook until mixture sizzles for 30 seconds, then transfer to a large bowl. Whisk in mustard, vinegar, olive oil, dill and chives. Season with salt and pepper.
  3. Place eggs in a saucepan; cover with 1 inch water. Bring to a boil, then turn off heat, cover pan and let stand 8 minutes. Remove eggs and place in a bowl of ice water. When eggs have cooled, peel and halve. Rinse pan, fill halfway with water and add a generous pinch salt. Bring to a boil. Add green beans and blanch until just crisp-tender, 1 to 2 minutes. Transfer green beans to a bowl of ice water. Once cool, drain and pat dry.
  4. Quarter potatoes and place in bowl with dressing, green beans and cucumber; toss. Crumble tuna and add to vegetables; toss again. Divide lettuce among plates (or use a large serving platter); top with potato mixture and egg halves and season with pepper.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 495
  • Carbohydrate Content 39 g
  • Cholesterol Content 199 mg
  • Fat Content 28 g
  • Fiber Content 5 g
  • Protein Content 20 g
  • Saturated Fat Content 5 g
  • Sodium Content 687 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 19 g
  • Polyunsaturated Fat Content 3 g