Potato, Tomato, and Red Onion Niçoise with Gruyère

A fresh, vibrant twist on a classic Niçoise, featuring tender potatoes, juicy tomatoes, crisp red onions, and rich Gruyère cheese. A bright vinaigrette ties everything together for a satisfying and elegant salad.

This recipe is French style, salad, scaled for 4 servings, with 20 min prep and 15 min cook.

Prep: 20 min · Cook: 15 min · Total: 35 min · Serves: 4

Quick cooking notes

• Core ingredients include capers, red onion, olive oil, baby potatoes.
• Follow all 6 steps in order for the intended texture and doneness.
• Ingredient quantities listed below are for 4 servings.

Ingredients

• 1.01 tbsp capers (drained)
• 1 medium red onion (thinly sliced)
• 2.98 tbsp olive oil
• 500 g baby potatoes (halved)
• 0.41 tsp black pepper (freshly ground)
• 2 cups cherry tomatoes (halved)
• 1.01 tsp dijon mustard
• 1 cups green beans (blanched and cooled)
• 1 unit garlic clove (minced)
• 1.49 tbsp red wine vinegar
• 0.81 tsp salt (or to taste)
• 1 cups gruyère cheese (cubed or shaved)

Instructions

1. Place baby potatoes in a pot of salted water. Bring to a boil and cook for 10–15 minutes until fork tender. Drain and cool slightly.
2. Blanch green beans in boiling water for 2 minutes, then transfer to an ice bath to keep them crisp.
3. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper to form the vinaigrette.
4. In a large bowl, combine potatoes, cherry tomatoes, red onion slices, green beans, and capers.
5. Add the Gruyère cheese and drizzle the vinaigrette over the salad. Toss gently to combine without breaking the potatoes.
6. Taste and adjust salt or pepper. Serve slightly warm or at room temperature.

Nutrition (per serving)

• Calories: 298
• Protein: 12 g
• Fat: 17 g
• Carbohydrates: 28 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 370 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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