A Classic, Made Organic

A Niçoise is one of those recipes that looks like you've made a real effort — composed, colourful, and full of texture — but comes together in under 25 minutes. This version swaps the traditional tinned tuna for a purely vegetable-forward approach, letting your organic green beans and waxy white potatoes take centre stage, with soft-boiled Haresfield Farm organic eggs doing the heavy lifting on richness.

It's the kind of lunch that works equally well on a warm August afternoon or a cooler September day. Make a big batch and it keeps beautifully in the fridge for the next day — just hold the dressing until you're ready to serve.

Ingredients (serves 2–3)

• 250g Green Beans, trimmed
• 500g White Potatoes, scrubbed (no need to peel)
• 4 Haresfield Farm Organic Free Range Eggs
• 250g Cherry Vine Tomatoes, halved
• ½ Cucumber, sliced into half-moons
• 2 Lemons
• 4 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• Small handful of fresh flat-leaf parsley or chives
• Sea salt and black pepper

Method

1. Cook the potatoes

Cut the potatoes into bite-sized chunks (roughly 3cm). Place in a pan of cold salted water, bring to the boil, and simmer for 12–15 minutes until just tender when pierced with a knife. Drain and leave to steam-dry for a couple of minutes — this helps them absorb the dressing.

2. Blanch the green beans

While the potatoes cook, bring a separate pan of salted water to the boil. Add the trimmed green beans and blanch for 3–4 minutes — you want them bright green and with a little bite, not soft. Drain immediately and plunge into a bowl of ice-cold water to stop the cooking. Drain again and set aside.

3. Soft-boil the eggs

Lower the eggs into boiling water and cook for exactly 6½ minutes for a jammy, golden yolk. Transfer to cold water, peel carefully, and halve lengthways just before assembling.

4. Make the lemon dressing

In a small bowl or jar, whisk together the juice of 1 lemon, 4 tbsp olive oil, 1 tsp Dijon mustard, a pinch of salt, and a good grind of black pepper. Taste and adjust — it should be bright and punchy.

5. Dress the warm potatoes

While the potatoes are still warm, toss them with half the dressing. Warm potatoes absorb dressing far better than cold ones — this is the step that makes the difference between a good Niçoise and a great one.

6. Assemble

Arrange the dressed potatoes on a large plate or shallow bowl. Scatter over the green beans, cherry tomatoes, and cucumber. Nestle the halved eggs on top. Drizzle over the remaining dressing and finish with fresh herbs and a few flakes of sea salt. Serve with lemon wedges on the side.

Tips & Variations

• Add protein: Flake in some good-quality tinned anchovies or tuna if you'd like a more traditional Niçoise.
• Make it ahead: Cook and dress the potatoes up to 4 hours in advance. Keep the eggs, beans, and tomatoes separate and assemble just before serving.
• Swap the herbs: Tarragon works beautifully here in place of parsley — very classic French bistro.
• Bulk it up: Add a handful of peppery rocket or watercress as a base for extra greens.

Why Organic Makes the Difference

With a salad this simple, the quality of each ingredient is everything. Organic green beans have a sweeter, more pronounced flavour than their conventionally grown counterparts — and when you're eating them barely cooked, that matters. The same goes for the eggs: Haresfield Farm's free-range organic eggs have deep golden yolks that make this salad look as good as it tastes.