I’m so excited to share this spring Nicoise salad — a bright, crunchy celebration of seasonal produce.
Look at those colors — vibrant greens, rosy radishes and golden potatoes make this salad feel like spring on a plate. It’s a great way to turn even skeptical vegetable eaters into fans.
This version leans spring-forward: tender baby potatoes, crisp blanched green beans and asparagus, crunchy radishes, salty olives and briny capers, all lifted by fresh herbs and a tangy mustard vinaigrette. A soft- or hard-boiled egg finishes the salad for extra richness.
While a classic Niçoise often includes hard‑boiled eggs, tomatoes and sometimes tuna or salmon, this rendition highlights spring vegetables and is ideal for holiday meals, brunch gatherings or a prepared-ahead side. You can easily add salmon, chicken or tuna if you prefer a heartier main course.
Why this salad works
Texture is the star here. Blanched green beans and asparagus deliver a crisp snap, boiled baby Yukon gold potatoes bring a tender contrast, and radishes add peppery crunch. Olives and capers provide bursts of briny flavor that balance the fresh herbs and vinaigrette.
Dill and parsley brighten the whole bowl, while the mustard vinaigrette ties everything together — a little tang, a touch of honey for balance and plenty of olive oil to coat each ingredient. The result is fresh, colorful and decidedly springy.
Spring Nicoise Salad
Spring Nicoise Salad
Ingredients
- 1 pound baby Yukon gold potatoes
- 3 tablespoons chopped fresh parsley
- 1 pound green beans
- 1 pound asparagus spears, woody stems removed
- 1 bunch radishes, chopped or sliced
- 1/2 cup Niçoise, Castelvetrano or Kalamata olives
- 1/4 cup capers
- 3 tablespoons chopped fresh dill
- 2 to 4 soft-boiled or hard-boiled eggs
- Salt and pepper, for seasoning
Mustard Vinaigrette
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 2 garlic cloves, finely minced or pressed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
Instructions
- Place the potatoes in a pot of cold water and bring to a boil. Cook 10–15 minutes, until fork-tender. Drain and transfer to a large bowl. Drizzle with olive oil, season with salt and pepper, and toss with chopped parsley.
- While the potatoes cook, bring a pot of salted water to a boil. Add the green beans and asparagus and cook for 3 minutes. Immediately plunge the vegetables into an ice bath to stop the cooking and preserve their bright color and crunch.
- To assemble, arrange the green beans and asparagus on a platter. Drizzle with some dressing, season with salt and pepper and toss. Top with potatoes and radishes, then scatter the capers and olives over the salad. Drizzle with more dressing, sprinkle with chopped dill and adjust seasoning. Finish by topping with soft- or hard-boiled eggs. If making ahead, use hard-boiled eggs.
Mustard Vinaigrette
In a bowl, whisk together the vinegar, honey, Dijon mustard, garlic, salt and pepper. Continue whisking while streaming in the olive oil until emulsified. Store in a sealed container in the fridge for up to a week.
This salad truly makes me crave spring — bright, fresh and full of texture. Enjoy it as a side, starter or top it with salmon or chicken for an easy main.