| Level: | Easy |
| Total: | 45 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound baby red potatoes, whole or halved if bigger than bite-size
- 1 tablespoon kosher salt, plus more for seasoning
- 1 pound green beans or haricots verts, trimmed
- 1 head Bibb lettuce, leaves separated
- 1 cup cherry or grape tomatoes, halved
- 4 hard-boiled eggs, quartered
- 1/2 cup pitted nicoise olives (or your favorite olives!)
- One 8-ounce jar high-quality tuna packed in olive oil, drained
- 1/4 cup red or white wine vinegar
- 3 tablespoons Dijon mustard
- Freshly ground black pepper
- 3/4 cup extra-virgin olive oil
- Crusty French bread, for serving, optional
Instructions
- Add the potatoes to a large saucepan and cover with cold water. Add 1 tablespoon salt and bring to a boil. Cook until the potatoes are almost tender, 10 to 12 minutes. Remove to a bowl and set aside.
- Meanwhile, bring a medium pot of water to a boil. Set up a large bowl of ice water and line a sheet tray with a paper towel or kitchen towel. Generously season the boiling water with salt. Add the green beans and cook for 2 to 3 minutes. Remove with a spider or drain in a colander and transfer to the ice bath. Once cooled, transfer the green beans to the lined sheet tray and pat dry.
- On a large platter or low bowl, arrange the Bibb lettuce, potatoes, grape tomatoes, green beans, eggs, olives and tuna.
- Whisk together the vinegar and Dijon with a little salt and pepper in a small bowl or measuring cup. Slowly stream in the oil while whisking until it is all combined and emulsified. Pour about half of the dressing over the salad, reserving the remaining dressing for serving. Serve with crusty French bread, if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 500 |
| Total Fat | 35 g |
| Saturated Fat | 6 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 20 g |
| Cholesterol | 106 mg |
| Sodium | 798 mg |
Reviews
Love Love Love this salad! Great go-to that’s fairly quick and super healthy. Make extra of the dressing to have on other salads and meals. Thanks as always Katie Lee!!
We enjoyed this! It’s great that the eggs, beans, tomatoes and potatoes can be prepped ahead of time. I used Romaine instead of Bibb, and instead of Dijon, I think I’ll try a lemon juice vinaigrette next time just to see which we prefer–but the Dijon was very good! A very nice change from the usual salad.
Worst I’ve ever seen.
Love this meal, simple, easy, lite, super healthy!
I decided to make this at the last minute, and luckily I had most ingredients in house. I didn’t have any bibb lettuce, so left it out. I also couldn’t find my Dijon mustard so used whole grain mustard instead in my dressing, which still tasted pretty good. I only had Yukon gold potatoes, and Instead of boiling them I roasted it. Definitely a recipe I’ll make again and again.
Already made this for a couple of brunches. It was very inviting to the guests. Making it again for a girls weekend but with grilled chicken and tuna on the side. Thank you Katie, I love all your recipes.
I made this for dinner recently. I didn’t have any green beans so I substituted fresh asparagus and made my own lemon juice vinaigrette. It was awesome! Thanks for the inspiration Katie! You rock!