Light Nicoise Salad

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  • Level: Easy
  • Total: 25 min
  • Prep: 17 min
  • Cook: 8 min
  • Yield: 4 servings
  • Nutrition Info
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1 pound small red-skinned potatoes, quartered

Kosher salt

3/4 pound sugar snap peas, strings removed

1 cup cherry tomatoes or chopped plum tomatoes

2 tablespoons extra-virgin olive oil

2 tablespoons light mayonnaise

1 tablespoon red wine vinegar

1 head Bibb lettuce, leaves separated

2 5-ounce cans tuna packed in water, drained

1 yellow bell pepper, thinly sliced

1 tablespoon chopped pitted kalamata or nicoise olives

1/2 cup chopped fresh basil

Freshly ground pepper


  1. Put the potatoes in a medium pot and cover with water by about 2 inches. Add a pinch of salt, cover and bring to a simmer over high heat. Reduce the heat to medium high and simmer until just tender, about 5 minutes. Add the snap peas and continue simmering, covered, until the peas are crisp-tender, about 3 more minutes. Drain the potatoes and peas and rinse under cold water; transfer to a large bowl. 
  2. Make the dressing: Puree the tomatoes, olive oil, mayonnaise, vinegar and 1 tablespoon water in a blender. 
  3. Divide the lettuce among 4 bowls and drizzle with some of the dressing. Add the tuna, bell pepper, olives and basil to the potatoes and peas; add the remaining dressing and toss gently to coat. Season with salt and pepper, then pile on top of the lettuce. 
  4.  Photograph by Antonis Achilleos
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