Salade Niçoise (No Tuna)

Ingredients

• about 450 g Small Potatoes
• about 225 g Green Beans
• 1 pint Cherry Tomatoes
• 1/2 cup Black Olives
• 4 large Hard-Boiled Eggs
• 6 fillets Anchovy Fillets (Optional)
• 3 tbsp Olive Oil
• 1 tbsp Red Wine Vinegar
• 1 tsp Dijon Mustard
• 1/4 tsp Salt
• 1/4 tsp Black Pepper
• 1/4 cup Fresh Basil

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

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 (100°C / 100°C) and cook for 15 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and let them cool slightly. Once cool enough to handle, cut the about 450 g Small Potatoes into quarters.
2. 2Bring a medium pot of water to a boil over high heat (100°C / 100°C). Add the about 225 g Green Beans and cook for 3 to 4 minutes, until they are bright green and still slightly firm. Immediately drain the green beans and rinse them under cold running water to stop the cooking. Set aside.
3. 3Cut the 1 pint Cherry Tomatoes in half.
4. 4In a small bowl, combine the 3 tbsp Olive Oil, 1 tbsp Red Wine Vinegar, 1 tsp Dijon Mustard, 1/4 tsp Salt, and 1/4 tsp Black Pepper. Whisk vigorously until well combined to create the vinaigrette.
5. 5In a large bowl, add the quartered about 450 g Small Potatoes, the blanched about 225 g Green Beans, the halved 1 pint Cherry Tomatoes, the 1/2 cup Black Olives, and the 4 large Hard-Boiled Eggs (which have been peeled and quartered). If using, add the 6 fillets Anchovy Fillets.
6. 6Pour the prepared vinaigrette over the ingredients in the large bowl. Gently toss everything together until evenly coated.
7. 7Garnish the salad with the 1/4 cup Fresh Basil. Serve immediately or cover and chill in the refrigerator for later.

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