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vegetarian nicoise salad on a wooden platter

Vegetarian Niçoise Salad

This Vegetarian Niçoise Salad is a riff on the traditional recipe, but without any fish! Featuring green beans, potatoes, and eggs, it's an easy and healthy salad that's simplicity at its best. 
Course Salad
Cuisine French
Keyword Green beans, Niçoise, Potatoes
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 302kcal


For the salads

  • 1 lb new potatoes scrubbed and cut into bite-sized pieces
  • 7 oz green beans trimmed and cut into bite sized pieces
  • 4 large eggs just shy of hard boiled
  • 4 cups leafy green lettuce
  • 1 large tomato sliced
  • 1/2 cup black olives or whatever your favourite is
  • 12 large basil leaves torn

For the vinaigrette

  • 1 small clove garlic crushed
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/4 tsp sugar *leave this out for Whole 30
  • salt and pepper
  • 2 Tbsp water optional


  • Wash the potatoes and chop them into bite sized pieces of roughly the same size.
  • Place potatoes into a medium pot, cover with cold water, and a pinch of salt, and bring to the boil. Reduce the heat to medium-low, and simmer for about 8-10 minutes, until the potatoes are just barely tender.
  • When the potatoes are just about done, toss the beans into the pot so they get a quick cook.
  • Drain the potatoes and beans in a colander and rinse with cold water. Set aside to drain and cool.
  • While the potatoes are cooking you can hard boil your eggs. For this recipe I like the eggs just slightly under done, so I'd stop at the 7 minute mark rather than 9. Run the eggs under cold water to stop cooking, then peel and quarter them.
  • To make the vinaigrette, combine the crushed garlic, olive oil, cider vinegar, mustard, and sugar in a small jar and shake, shake, shake it up. If you find it to be on the thick side (I do) add 1-2 Tbsp of water to thin it out.
  • Arrange the lettuce, potatoes, beans, tomato, and eggs on a platter or on individual plates. Scatter some olives and torn basil leaves over the top. Drizzle the dressing over the top, sprinkle with salt and pepper, and serve.


  • Nutrition values are an estimate only. 
  • Can I make this salad in advance? Yes indeed! Each and every one of the components can be prepared in advance. I recommend leaving the dressing off until you serve to maintain optimal freshness.
  • Is this salad Whole 30 Compliant? It can be! If you leave the sugar out of the vinaigrette and make sure your mustard and olives are compliant, then you're in Whole 30 heaven. 
  • Is this salad gluten-free? Yes ma'am. It's naturally gluten-free. 
  • Is this salad FODMAP friendly? The vinaigrette does contain garlic, which for some folks with FODMAP sensitivities is a hard no. Green beans cause trouble for some, but not for all. 
  • Can I make this salad vegan? If you leave out the eggs, this salad is vegan AF. I'd replace it with some pan-fried tofu or another vegan protein of your choice. 
  • How do I make perfect hard boiled eggs? I like this technique


Calories: 302kcal | Carbohydrates: 26g | Protein: 10g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 186mg | Sodium: 361mg | Potassium: 794mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2550IU | Vitamin C: 31.7mg | Calcium: 92mg | Iron: 3.1mg