We openly acknowledge that our Potato Salad Nicoise is an “inspired by” recipe, having omitted the anchovy and/or tuna that are usually associated with this classic dish. Instead we’ve substituted some salmon as a Canadian ingredient. We love combining fresh salad ingredients with heartier choices like hard boiled eggs and Ontario potatoes to give this recipe substance and make it a truly satisfying meal in it’s own right. We also suggest that if you are short on time, you could easily add canned tuna or salmon to this recipe instead of cooking it yourself. Or make this a veggie option by simply omitting the fish altogether!
Another idea is to cook the corn, potatoes, green beans and fish the night before, then use the leftovers in this recipe to save even more time! You can use a ready made vinaigrette, a simple squeeze of lemon with olive oil, or try our lemon vinaigrette recipe to top this off.
To learn how to prepare the fresh produce ingredients, please check out our 101 articles!
2 as meal or 4 as side
- 4-6 baby/mini potatoes or 2 medium sized potatoes, grown in Ontario
- 4-6 oz cooked salmon, cooked with skin removed (or 1 can of salmon)
- 2 large eggs, hard boiled and shell removed
- Handful of green beans (approx. 1 cup when chopped)
- 1 cob of corn
- 1 head of romaine lettuce
- 6 baby or grape tomatoes
- 2 green onions
- 1/3 of one greenhouse grown cucumber (approx. 2/3 cup when cut into bite-sized pieces)
- Prepare all of your ingredients for easy assembly.
- Wash potatoes, then boil or bake until fork tender. If using medium potatoes, cut into bite-sized pieces before cooking to speed up the process. Set aside.
- Cook green beans and corn, set aside.
- Cut fish into bite sized pieces.
- Peel and chop eggs into quarters.
- Using a sharp knife, cut off corn niblets from cooked corn (or if very fresh enjoy raw).
- Wash and cut other vegetables into bite sized pieces.
- Then assemble together, top with vinaigrette of choice and enjoy!
Get inspired with our video too!