Seattle Nicoise

Seattle Nicoise

Simply American 9

"A Seattle-style version of the French favorite, Salade Nicoise."

Ingredients 40 m {{adjustedServings}} servings 1031 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1031 kcal
  • 52%
  • Fat:
  • 82.1 g
  • 126%
  • Carbs:
  • 42.6g
  • 14%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 285 mg
  • 95%
  • Sodium:
  • 3258 mg
  • 130%

Based on a 2,000 calorie diet

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  • Prep

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  1. Break the salmon into large but still bite-sized chunks and set aside.
  2. Boil the new potatoes for about 15 minutes in salted water, till they are just cooked through (you can run a sharp knife through one) but not falling apart.
  3. Drain completely, and then cut into bite-sized chunks. Place in a large bowl and pour half of the dressing over them.
  4. Add the egg wedges, beans, olives, tomatoes and salmon chunks. Drizzle vinaigrette to taste, then salt and pepper as desired. Gently stir together and serve warm.
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Reviews 5

  1. 6 Ratings


Don't think i will be making it again...sorry


This light, refreshing and nutritious salad was just what our bodies told us we needed after a couple of weeks worth of "holiday eating." Some of the submitter's twists on the classic Nicoise salad worked for me, but some did not. In my view this needed to be a composed, not tossed, salad and it needed to be served on a bed of greens - mesclun, butter lettuce or Romaine, for example. I used Romaine. The bottled champagne dressing would be okay in a pinch I guess, but with all these beautiful and quality ingredients I believe it deserved a homemade vinaigrette - I prepared a simple and classic Lemon-Dijon Vinaigrette. The boiled new potatoes (test with a fork, not a knife) are an important addition and the submitter has it right by letting them soak up some of the good salad dressing awhile before serving. The pickled green beans were too bold a deviation on the classic for me, so I stuck to fresh green beans which I tossed in with the potatoes the last five minutes of cooking, then removed them to an ice bath to stop the cooking process and to retain their vibrant green color. Now the salmon, Hubs and I agree, was an interesting and quite worthy variation from the classic tuna, one Hubs particularly enjoyed. Finally, except for the potatoes which were at room temperature, I served this chilled, not warm. All and all, this was a creative interpretation of the classic Salad Nicoise that allows for individual tinkering and spin.


Our Changes: 6 Yellow Potatoes, quartered 2 frozen salmon fillets 1 small onion, diced Dash of salt and pepper 2 handfuls fresh green beans , cut in half 1 large tomato, diced 2 eggs 2 handfuls spinach Cut the potatoes into fourths. Spray a large skillet with PAM and cook the potatoes on medium heat. Add just enough water to not burn the pan. Place the eggs in a small sauce pan with enough water to cover the eggs. Boil at medium heat. After the eggs are started, add the salmon fillets and onions to the large pan. Add the green beans when close to the end. Boil eggs in a small pan. After about 20 minutes, run cold water over them and peel. Once the eggs are done, everything else should be about done. Dice the tomato and place the spinach, tomato, eggs, and potato-fish-green bean mixture on top. Enjoy!