Salade Niçoise (Niçoise Salad)

Instructions

1. 1Place the about 450 g Small Potatoes in a large heavy-bottomed pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium-high and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes and let them cool slightly for about 10 minutes. Cut the cooled potatoes into quarters.
2. 2Place the about 225 g Green Beans in a steamer basket over boiling water or directly into boiling water. Cook for 5 minutes, or until they are tender-crisp (they should still have a slight bite). Immediately transfer the green beans to a bowl of ice water to stop the cooking process. Drain the green beans well and set aside.
3. 3Halve the 1 pint Cherry Tomatoes.
4. 4Slice the 4 large Hard-Boiled Eggs.
5. 5In a large bowl, whisk together the 0.25 cup Olive Oil, 2 tablespoons Red Wine Vinegar, 1 teaspoon Dijon Mustard, 1 minced clove Garlic, 0.5 teaspoon Salt, and 0.25 teaspoon Black Pepper until well combined.
6. 6Add the quartered potatoes, drained green beans, halved cherry tomatoes, about 340 g Canned Tuna in Olive Oil (drained), 0.5 cup Niçoise Olives, 0.25 medium Red Onion (thinly sliced), and 0.25 cup Fresh Basil Leaves to the large bowl with the dressing. Toss gently to combine all the ingredients.
7. 7Arrange the salad on serving plates and top with the sliced hard-boiled eggs. Serve immediately.

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