Oh, hey.
Here is a nicoise salad that is full of texture and interest, can be meal prepped or served warm/room temperature, includes veggies and carbs and protein, and has a to-die-for flavor base. So that checks a lot of boxes.
Salads-as-boring is kind of a tired old story, but maybe a truthful one nonetheless. I’m always looking for salads with lots of STUFF on them. One of my favorite things to order at delis is a salad sampler kind of thing, and nicoise salads are that way naturally.
I’ve seen lots of versions of nicoise salads – some with rice instead of potatoes, fresh tuna instead of canned, and lots of have olives and eggs. I don’t like eggs and Jay doesn’t like olives, so you understand why those two items are missing here.
The KEY to this salad is that we make one mustard base, then use it in different ways in the tuna, green beans, potatoes, AND salad dressing. This takes some steps out of the dish since we don’t have to make all separate sauces, and each component tastes slightly different while also belonging together from the mustard.
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