Potatoes Nicoise Canadian
Experience a vibrant twist on a French classic with ‘Potatoes Nicoise Canadian’—a wholesome and refreshing salad that blends the timeless elegance of Niçoise cuisine with a touch of Canadian flair. This hearty dish features tender baby potatoes, crisp green beans, juicy cherry tomatoes, and protein-packed canned tuna, all brought together with a luscious maple-Dijon vinaigrette. Hard-boiled eggs and briny black olives add a satisfying depth, while a sprinkle of fresh parsley ensures a bright finish. Perfect served warm or chilled, this 40-minute recipe is an ideal choice for a light main course or a shareable side dish that’s equally nutritious and flavorful. Packed with texture, color, and bold flavors, Potatoes Nicoise Canadian is a must-try for fans of fresh, wholesome ingredients.
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Recipe Information
Ingredients
- 500 grams baby potatoes
- 200 grams green beans
- 4 large eggs
- 250 grams cherry tomatoes
- 1 can (about 120 grams) canned tuna
- 50 grams black olives
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 2 tablespoons (chopped) fresh parsley
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
Instructions
Wash the baby potatoes thoroughly and cut them in half for even cooking.
Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring to a boil, then reduce the heat to a simmer. Cook for 12-15 minutes, or until the potatoes are fork-tender. Drain and set aside to cool slightly.
While the potatoes are cooking, bring another pot of water to boil. Add the green beans and blanch for 2-3 minutes. Drain immediately and transfer the beans to an ice water bath to stop the cooking process. Set aside.
In the same pot used for the green beans, place the eggs and cover them with water. Bring to a boil, then reduce the heat and simmer for 9-10 minutes for hard-boiled eggs. Drain and transfer the eggs to an ice water bath. Once cooled, peel and cut them into halves.
In a small bowl, prepare the Canadian-inspired vinaigrette by whisking together the Dijon mustard, red wine vinegar, olive oil, maple syrup, salt, and black pepper. Adjust seasoning to taste.
In a large serving bowl, combine the cooked potatoes, blanched green beans, halved cherry tomatoes, drained canned tuna, and black olives.
Drizzle the vinaigrette over the salad and toss gently to coat everything evenly.
Top the salad with the halved eggs and sprinkle with freshly chopped parsley for a finishing touch.
Serve immediately or refrigerate and enjoy chilled. This dish is perfect as a light main course or a side dish.
Nutrition Facts
Calories |
1416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 786 mg | 262% | |
| Sodium | 3779 mg | 164% | |
| Total Carbohydrate | 131.0 g | 48% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 30.8 g | ||
| Protein | 73.1 g | 146% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 364 mg | 28% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 3839 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
