Salade Niçoise (Gluten-Free)

Ingredients

• about 450 g Potatoes, quartered
• about 450 g Green beans, trimmed
• 4 large Hard-boiled eggs, quartered
• about 340 g Canned tuna in olive oil, drained
• 1/2 cup Kalamata olives, pitted
• 1 pint Cherry tomatoes, halved
• 1/4 cup Red onion, thinly sliced
• 1/4 cup Fresh basil leaves
• 1/4 cup Olive oil
• 2 tbsp Red wine vinegar
• 1 tsp Dijon mustard
• 1 clove Garlic, minced
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Boil potatoes in salted water until tender, about 12-15 minutes. Drain and let cool slightly.
2. 2Blanch green beans in boiling water for 3 minutes. Drain and rinse with cold water to stop cooking.
3. 3In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper.
4. 4Add potatoes, green beans, hard-boiled eggs, tuna, olives, cherry tomatoes, and red onion to the bowl.
5. 5Gently toss to combine with the vinaigrette.
6. 6Arrange salad on a platter or individual plates. Garnish with fresh basil leaves and serve.

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