Recipe printed from:

The Classic Niçoise

Chef Kris Gaudet

The potassium content in the nutritional analysis for this recipe does not take into consideration the reduction of potassium through the leeching process as described in the instructions. By dicing, boiling and soaking the potatoes the potassium content from the potatoes will be reduced from 277 mg potassium to 320 mg. Read our blog on Lower Potassium Potatoes for more information. 

The Classic Niçoise


For the Salad:

  • 227g(1/2 lb)             Potatoes, yellow flesh, scrubbed, diced
  • 114 g (¼ lb)               Green Beans, trimmed
  • 4                                Eggs, hard boiled, peeled and quartered
  • 1 can (5oz)               Tuna, water packed, no salt, drained
  • 300 g (2/3 Cup)     Black Olives, pitted (e.g. Kalamata), soak in water for 15 minutes
  • 4 Cups                      Salad Greens, Mesclun or Mixed Lettuce

For the Dressing:

  • ½ Cup                       Extra Virgin Olive Oil
  • ¼ Cup                       Red Wine Vinegar
  • 1 Tbsp                       Dijon Mustard
  • 2                                Garlic Cloves, minced
  • 3                                Anchovy Fillets, minced
  • to taste                    Pepper, fresh ground


  1. Leach the potassium from the potatoes as follows:
    • Peel the potatoes
    • Cut into strips (1.2 cm x 1.2 cm) or dice (2 cm x 2 cm x 2 cm)
    • Boil in water (1.5 L) for 8 minutes
    • Drain potatoes
    • Add clean water (1.5 litres) and soak for 12 hours.
  2. Heat a skillet with a little bit of oil until it’s quite hot, then place the sliced potatoes in the pan.
  3. Let them cook for a minute or two until the potatoes are lightly browned, then remove them from the pan and transfer to a bowl.
  4. Bring the water back to a boil, and add the green beans. Blanch for two minutes, then drain and either shock them a bowl of ice water or just rinse with very cold water to stop the cooking. Then drain and dry them with paper towels and set aside.
  5. Combine the oil, vinegar, mustard, garlic, anchovies and chopped chives in a blender. Process until smooth. Season with black pepper.
  6. Place the salad greens in a bowl. Drizzle two tablespoons of the dressing and toss to coat. Shake off any excess dressing. Now arrange the greens on four serving plates or one large platter. Distribute the potato halves equally, with the browned sides facing up.
  7. Toss the green beans with enough dressing to lightly coat them, and arrange them on the serving plates or platter.
  8. Now divide the tuna and place it in the center of plates. Arrange the hard-boiled egg quarters, then garnish with the fresh parsley and serve.
  9. Enjoy!

Nutrient Analysis

  • Calories: 485.5 KCal
  • Protein: 16.1 g
  • Carbohydrates: 10.8 g
  • Fibre: 2.3 g
  • Total Fat: 39.1 g
  • Sodium: 702.2 mg
  • Phosphorus: 162.52 mg
  • Potassium: 239.23 mg

Renal Diet Nutrient Analysis

Servings per recipe: 4

Serving size: 230 g

Renal and Diabetic Exchanges

2.3 Protein Choices
0.7 Carb Choices
4 Vegetable Choices

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup