Nicoise smashed potato salad
Nicoise smashed potato salad. A carby twist on a French classic.
When you think of salad, your mind probably goes straight to a pile of limp lettuce, a couple of sad tomatoes, and maybe a slice of cucumber for good measure. But let’s be honest, that’s not the kind of salad anyone gets excited about. Enter the Nicoise Smashed Potato Salad, my fresh twist on the traditional French Niçoise, and proof that salads can be hearty, vibrant, and anything but boring.
Traditionally, a Salade Niçoise is made with lettuce, green beans, boiled eggs, tuna, anchovies, olives, and a sharp vinaigrette. Delicious, yes, but I’ve given mine a little upgrade by switching the salad leaves for a base of crispy, garlicky smashed Maris Piper potatoes. Not only does this make the dish more filling and satisfying, but it also transforms it into a proper main meal, not just a side salad you forget about halfway through lunch. If you’re a potato lover like me, you’ll agree that smashed potatoes make just about everything better.
The real magic here is the balance of flavours: the salty bite of black olives, the freshness of blanched green beans, the creaminess of soft-boiled eggs, and the rich, savoury tuna. All of it tied together with a simple but punchy homemade dressing of Dijon mustard, olive oil, and lemon juice. The result? A Mediterranean-inspired salad that’s bursting with texture and flavour in every bite.
When and where to enjoy it (hint – not on a train)
Now, a word of caution: as heavenly as this salad is, it’s not the dish you want to whip out on a packed train. Between the tuna and the boiled eggs, your fellow passengers will not thank you. But in the right setting? It’s unbeatable. Serve it up as a refreshing summer lunch at home, pack it for a picnic with friends, or bring it to work and be the envy of your office colleagues (just make sure you’ve got a bit of ventilation).
Why this Nicoise smashed potato salad needs to me made…
Filling & wholesome – the potatoes turn a light salad into a proper meal.
Mediterranean flavours – fresh, tangy, salty, and utterly delicious.
Great for meal prep – store leftovers in the fridge for up to two days.
Versatile – swap tuna for salmon, sardines, or even grilled chicken.
Tips and variations
Make it vegetarian by swapping tuna for roasted chickpeas or marinated artichokes.
Upgrade the dressing with a splash of red wine vinegar or fresh herbs like parsley and chives.
Add crunch with toasted pine nuts or almonds.
Serve warm or cold depending on your mood it works beautifully both ways.
This isn’t just a salad, it’s a full-blown Mediterranean-inspired feast that proves healthy food can still feel indulgent. Honestly, once you try this smashed potato Niçoise, there’s no going back to limp lettuce.
Nicoise smashed potato salad
By Poppy Cooks
https://www.poppycooks.com/recipes/nicoise-smashed-potato-salad/
Ingredients
- 4 large Maris Pipers, cut into quarters
- 2 tsp onion granules
- 2 tsp garlic granules
- 1/2 lemon, juiced
- 2 tsp Dijon mustard
- Olive oil, to make a dressing
- 150g green beans, cooked and cooled
- 75g olives, sliced
- 3 hard boiled eggs, 2 diced and 1 sliced to garnish
- 1 tin tuna, drained
Metric
Imperial
Instructions
- Place all of the potatoes into a pot of cold, heavily salted water. Bring to a boil and cook for 15-20 minutes until fork tender but not falling apart.
- Drain the potatoes into a colander and leave to steam dry for a few minutes. Preheat the oven to 200ºc fan/220ºc/400ºf. In a small bowl, mix together 4 tbsp olive oil, the garlic granules and onion granules with a pinch of salt and pepper. Tip all of the potatoes onto a large baking tray and use a cup or ramekin to smash them down flat.
- Brush over the olive oil and place the tray into the oven for around 50 minutes-1 hour, flipping halfway and brushing the remaining oil over, until golden brown.
- While the potatoes are in the oven, make your dressing. In a large mixing bowl, whisk together the lemon juice, Dijon mustard and a large pinch of salt and pepper. Slowly drizzle in oil, while whisking, until a thick dressing is achieved.
- Mix the tuna, sliced olives, green beans, diced eggs and a pinch of salt and pepper into the dressing. Finally, toss the crispy potatoes through the mixture and serve for a fresh take on everyones favourite smash potato salad.