As spring gently unfolds, we find ourselves craving meals that are lighter, brighter, and brimming with life. This season, we’re leaning into the abundance of farm-fresh produce—crisp green beans, slender stalks of asparagus, colorful radishes, and fragrant herbs picked straight from the garden.

Our Spring Niçoise Salad is a refreshing, simplified take on the French classic. Traditionally made with tuna or anchovies, this version highlights the beauty of simplicity: just tender potatoes, vibrant vegetables, briny olives and capers, and perfectly cooked eggs. It’s a dish that invites adaptation—feel free to add flaky salmon, grilled chicken, or traditional tuna if you like.

Whether you’re serving it for a breezy lunch or a weekend gathering, this salad is a celebration of spring on a plate. Let’s dive in.

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Spring Niçoise Salad

Serves: 4
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour

This spring version of the Niçoise salad is loaded with crunchy green beans and asparagus, gorgeous radishes, tender potatoes, salty olives, and chopped fresh herbs. A mustard vinaigrette ties it all together with bright, tangy elegance.

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Ingredients

• 1 pound baby red and yellow potatoes
• 5 tablespoons chopped fresh parsley
• 1 pound green beans
• 1 pound asparagus spears, woody stems removed
• 1 bunch of radishes, thinly sliced
• ½ cup Niçoise, Castelvetrano, or Kalamata olives
• ¼ cup capers
• 3 tablespoons chopped fresh dill
• 2 to 4 soft-boiled or hard-boiled eggs
• Salt and pepper, for seasoning

Mustard Vinaigrette

• 3 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 2 garlic cloves, finely minced or pressed
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ½ cup extra virgin olive oil

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Instructions

1. Cook the Potatoes:
   Place the potatoes in a pot of cold water and bring them to a boil. Boil for 10 to 15 minutes, just until fork tender. Drain and place in a large bowl. Drizzle with olive oil, sprinkle with a pinch of salt and pepper, and toss with the chopped parsley.
2. Blanch the Vegetables:
   While the potatoes are cooking, bring a pot of salted water to a boil. Add the green beans and asparagus and cook for 3 minutes. Immediately transfer to an ice bath to preserve their vibrant color and crispness.
3. Prepare the Radishes:
   Thinly slice the radishes and sprinkle with a pinch of salt. Let them sit for 10 minutes to draw out any bitterness, then gently pat dry.
4. Make the Vinaigrette:
   In a bowl, whisk together the vinegar, honey, mustard, garlic, salt, and pepper. While whisking, slowly drizzle in the olive oil until emulsified. This vinaigrette keeps beautifully in the fridge for up to a week.
5. Assemble the Salad:
   On a large serving platter or individual plates, begin with the green beans and asparagus. Drizzle with a bit of vinaigrette and season with salt and pepper. Layer on the potatoes and radishes. Scatter the olives and capers, then drizzle with more vinaigrette. Sprinkle the chopped dill over the top, and finish with halved eggs. For make-ahead ease, opt for hard-boiled eggs.

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Styling Tip: Setting the Table for Spring

A salad this beautiful deserves a table to match. We’ve plated this colorful dish family-style to serve at the center of the table—simple, elegant, and perfect for sharing. To complete the look, we paired it with our August Table Sequoia Napkins in Linnet Green, adding a soft pop of color and a fresh, botanical touch.

Serve on neutral ceramic platters or stoneware to let the vivid vegetables take the spotlight, and consider a carafe of lemon water or chilled rosé to welcome guests into the season.

As always, we invite you to savor the season with intention. May this fresh and vibrant dish bring a little more joy to your table this week.

Happy gathering,
Carrie