Make-Ahead Meal: Tuna Nicoise Potato Salad

12 May, 2021 Anne Klumpp 0 Comments 1 category

In my ongoing quest for delicious make-ahead meals that are perfect for summertime eating for everyone from the sticks and bricks home dweller to the weekend warrior camper or full-time RVers, like us, who might be looking for something new and different to have for moving days, adventure days, or days when you know there won’t be time for preparing meals, I’ve created this recipe. It’s also a great recipe for those who meal prep for the week, as it tastes great the day you make it and for several days after.

This gluten-free recipe can easily be adapted for vegetarians by swapping out the tuna for a can of drained and rinsed cannellini beans and an extra 1/4 cup of olive oil. It can be made vegan by swapping the tuna out for beans and leaving the hardboiled eggs out of the garnish. Feel free to avoid cooking the potatoes and green beans on your stove by buying steamable pre-packaged alternatives.

Most of the ingredients for the final recipe. I swapped the olives for pitted Kalamata, forgot the lemon,
and decided to add a little honey to the dressing.

The flavors definitely have me thinking of a summer picnic. Take along some crusty French bread and a bottle of dry rosé for the perfect pairing. If you’re thinking about taking it on a picnic and won’t have good refrigeration, I suggest leaving the tuna in the can and adding it to your salad just before eating.

Tuna Nicoise Potato Salad

This recipe turns a classic plated salad into a delicious make-ahead meal perfect for adventure days, travels days, or days that you know you just won't have time to spend in the kitchen.

  • 2 cloves Garlic (mashed with the back of a fork or pushed through a garlic press)
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper (freshly ground)
  • 1 tbsp Dijon Mustard
  • 1 tbsp Honey
  • 1/4 cup Champagne Vinegar ((can subsitute white wine vinegar))
  • 1 Lemon (zested and then juiced for about 1/4 cup)
  • 1 tbsp Thyme (fresh, chopped)
  • 1/4 cup Olive Oil (extra virgin)
  • 1 1/2 pound Red Potatoes (washed)
  • 1 1/2 pound Green Beans (washed, stem-end removed)
  • 1/2 cup Parsley (chopped)
  • 1/4 cup Chives ((substitute tarragon, dill, or other fresh herb))
  • 1/4 cup Capers (drained)
  • 1-2 Shallot(s) (sliced thin)
  • 40 Nicoise Olives (pitted, sliced in half lengthwise. (Substitute pitted Kalamata if you can't find these.) )
  • 10 ounce Grape Tomatoes (sliced in half lengthwise)
  • 1/4 cup Roasted Red Peppers (chopped)
  • 8 ounces Tuna (good quality, packed in olive oil)
  • 4 Hard-Boiled Eggs (optional garnish)
  • 4 cups Mixed Salad Greens (optional)

Prepare the Dressing

  1. In a large bowl, mash the garlic, salt, pepper, and mustard into a paste in the bottom of a bowl.

  2. Add honey, thyme, vinegar, and lemon juice and whisk to combine the ingredients.

  3. Slowly add olive oil in a fine stream while whisking. Continue whisking until all ingredients have combined and the oil is no longer separate.

Cook Potatoes

  1. When the potatoes are done, drain completely, and allow to cool until you can handle without burning your hand.

  2. Place whole potatoes in a pot and add water to cover. Bring to a boil, add 1 tbsp Kosher salt to the pot, and allow to cook until potatoes are cooked but not mushy. (8-12 minutes)

  3. As soon as they are cool but are still warm, cut the potatoes in halves or quarters depending on the size of the potato, add immediately to the prepared salad dressing.

  4. Place in refrigerator.

Cook Green Beans

  1. Bring a pot of water to a boil. Add 1 tbsp of Kosher salt. Add green beans to the salted boiling water and cook for about 5-6 minutes or until crisp-tender. Drain immediately and place in an ice bath or just add some ice cubes to get them chilled as quickly as possible.

Complete the Preparation

  1. When the potatoes have completely cooled (about 30 minutes), you can finish by adding all of the remaining ingredients (don't forget the lemon zest) to the bowl and folding them together taking care not to mash the potatoes.

  2. Serve alone or on a bed of greens topped with quartered hard-boiled egg if you are using.

  3. Enjoy!

One thing that’s key to me about the preparation of this recipe is adding warm potatoes to the salad dressing.  It seems like the potatoes really absorb the flavors this way and make it even more delicious when you eat it the day after you make it.  

Dinner, Lunch, Side Dish
American, French
gluten free, gluten-free recipe, ideas for meal prepping, make ahead, nicoise, picnic dinner, picnic food, picnic lunch, potato salad, potluck, summer meal, summer meal ideas, summer meals, tuna
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Category: Recipes

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