Salade Niçoise (Niçoise Salad)

Instructions

1. 1Place the about 450 g of small red potatoes in a large heavy-bottomed pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes and let them cool slightly.
2. 2While the potatoes are cooking, place the about 225 g of green beans in a steamer basket over boiling water or directly in boiling water. Cook for 5-7 minutes, until they are tender but still have a slight crispness. Immediately drain the green beans and rinse them under cold running water to stop the cooking process. Set aside.
3. 3In a small bowl, whisk together the 3 tablespoons of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of Dijon mustard, 1 minced clove of garlic, 0.25 teaspoon of salt, and 0.125 teaspoon of black pepper until well combined.
4. 4Once the about 450 g of small red potatoes have cooled enough to handle, cut them into about 2.5 cm pieces. Slice the 4 large hard-boiled eggs into quarters.
5. 5Drain the about 340 g of canned tuna in olive oil, reserving the oil if desired for the dressing. Flake the tuna into large pieces.
6. 6Arrange the cooled potatoes, about 225 g of green beans, 1 pint of cherry tomatoes (halved if large), flaked tuna, sliced eggs, 0.5 cup of Kalamata olives, and 0.25 small red onion (thinly sliced) on a large platter or individual plates.
7. 7Drizzle the prepared dressing over the salad just before serving. Garnish with 0.25 cup of fresh basil leaves.

Substitutions

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