22. April 2026
Baby Potato Niçoise Salad
The Riviera's Little Gem: Our Signature Baby Niçoise 🥗
Forget the oversized, overwhelming salad bowl; this is a streamlined, elevated, high-protein take on the South of France's most iconic lunch. We start with a vibrant bed of tender baby greens, the perfect crisp counterpoint to the salad's heartier elements. The protein is twofold: perfectly cooked, buttery baby potatoes that soak up flavor like sponges, and generous flakes of premium tuna, providing a satisfying, savoury richness.
Ingredients (Serves 2)
- 250g Baby Potatoes halved
- 2 tbsp olive oil
- 3 Eggs
- 1 tbsp red wine vinegar
- 2 tsp capers
- 50g Sundried Tomato Meze finely chopped
- 1/2 red onion thinly sliced
- 100g Baby Spinach
- 1 can of Tinned Tuna
Instructions
- Heat oven to 200C/fan 180C/gas 6. Toss the potatoes with 2 tsp oil and some seasoning.
- Tip onto a large baking tray, then roast for 20 mins, stirring halfway, until crisp, golden and cooked through.
- Meanwhile, put eggs in a small pan of water, bring to the boil, then simmer for 8-10 mins, depending on how you like them cooked.
- Plunge into a bowl of cold water to cool for a few mins. Peel away the shells, then cut into halves. In a large salad bowl, whisk together the remaining oil, red wine vinegar, capers and chopped tomatoes.
- Season, tip in the onion, spinach, tuna and potatoes, then gently toss together.
- Top with the eggs, then serve straight away.