Wash the potatoes and the eggs. Place them in a pot and cover with water. Bring to a boil. Reduce the heat and simmer for 10 minutes.
Remove the eggs after 10 minutes and place them in cold water to cool down. Continue to boil the potatoes until they are fork-tender, around 5 more minutes.
Toss the potatoes in cider vinegar and salt, to taste. Peel the eggs and slice them into quarters. Mix the salad dressing ingredients in a jar.
Prepare the salads individually. Start with a bed of ripped lettuce, then top with cherry tomatoes, fermented vegetables, olives, potatoes, and sliced eggs. The ingredients are enough for 4 small salads or 2 large salads.
Drizzle the dressing on each of the salads and serve immediately.
Notes
Nicoise salad is traditionally served with fish. This can either be freshly poached fish or canned fish. I’ve left it out of this recipe because we typically eat vegetarian meals. However, feel free to add fish if you want.
I recommend serving the salad with homemade sourdough bread. It’s perfect for dipping in the extra dressing.