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Herby Potato, Green Bean, and Tuna Salad

Photo: Grant Cornett; Styling: Angharad Bailey
Hands-on time 25 mins
Total time 25 mins
Yield Serves 2 (serving size: 1 1/2 cups)
Herby Potato, Green Bean, and Tuna Salad is chock full of lunchtime goodness. You can also add a hard-boiled egg on top for an extra protein boost.


  • 6 ounces baby potatoes
  • 6 ounces haricots verts or green beans
  • 1/4 cup fresh lemon juice
  • 2 1/2 tablespoons minced fresh flat-leaf parsley
  • 1 tablespoon thyme leaves
  • 2 tablespoons minced shallots
  • 2 tablespoons unsalted chicken stock
  • 1 1/2 teaspoons minced fresh rosemary
  • 4 teaspoons olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 niçoise olives, pitted and chopped
  • 1 (4.5-ounce) jar sustainable albacore tuna in oil (such as Wild Planet), drained and chunked

Nutrition Information

  • calories 348
  • fat 24 g
  • satfat 3.6 g
  • monofat 16 g
  • polyfat 2.6 g
  • protein 12.4 g
  • carbohydrate 25.1 g
  • fiber 4.6 g
  • cholesterol 15 mg
  • iron 2.4 mg
  • sodium 604 mg
  • calcium 69 mg

How to Make It

  1. Place potatoes in a medium saucepan; cover with water. Bring to a boil; cook 7 minutes or until almost tender. Add beans; cook 3 minutes or until tender. Drain and rinse with cold water. Drain and place in a medium bowl.

  2. Combine juice and next 10 ingredients (through olives), stirring with a whisk. Drizzle half of dressing over potato mixture; toss to coat. Top with tuna. Reserve remaining dressing to drizzle on greens before serving.


  4. She'd rather be at a sidewalk table at the new French bistro, but a looming deadline has the die-hard foodie eating at her desk. With this deconstructed salade niçoise, a girl can daydream.

  5. Make Our Recipe: Herby Potato, Green Bean, and Tuna Salad

  6. Then add…

  7. 2 cups gourmet salad greens

  8. 1/2 cup grape tomatoes

  9. 2 multigrain, seeded flatbread crackers (such as Back to Nature)

  10. 1 hard-cooked large egg, quartered

  11. 2 tablespoons dark chocolate–covered espresso beans

  12. Serves 2

  13. Each lunch contains 493 calories, 4g fat (2g sat fat), 9g protein, 42g carbs, 6g fiber, and 696mg sodium.