Because we love a classic niçoise salad, we decided to transform it into a rich and vibrant “salsa” of sorts, so that we could top anything we wanted to give it a niçoise twist. Featuring all of the traditional elements (minus the fish)—boiled potatoes, chopped haricots verts, olives, and hard-cooked eggs—tossed in a flavorful lemon and herb dressing, this summery topper would be perfect spooned over grilled fish, scooped onto tostadas with shrimp or lobster, served with tortilla chips for snacking, or simply spooned over your favorite greens (adding canned tuna, if you like) for an instant salad niçoise. For a fun twist on taco night, layer slices of seared ahi tuna steaks and the salsa into warm corn tortillas to create “tuna niçoise tacos,” as pictured in the photo above.
6 baby Yukon Gold potatoes
4 ounces haricots verts (French green beans), trimmed
Place potatoes in a small saucepan, and cover with water. Bring to a boil over high, and reduce heat to medium-low to maintain a simmer. Simmer until tender, about 12 minutes. Drain potatoes, and cool to room temperature, about 20 minutes. Cut potatoes into 1/3-inch pieces.
Bring 1 inch of water to a boil in a medium saucepan fitted with a steamer basket over high. Add haricots verts to basket; cover and steam until tender-crisp, 3 to 4 minutes. Transfer beans to a bowl of ice and water, and let stand until chilled, about 5 minutes. Drain beans on paper towels, and cut diagonally into 1/2-inch pieces.
Toss together potatoes, haricots verts, olives, egg, parsley, and chives in a medium bowl. Set aside.
Whisk together vinegar, lemon juice, shallot, mustard, salt, and pepper in a small bowl. Slowly whisk in oil until emulsified. Drizzle dressing over potato mixture; gently toss to coat. Let stand 5 minutes before serving.
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