Salade Niçoise (Nut-Free)

Ingredients

• about 340 g Canned Tuna in Olive Oil
• about 450 g Small Potatoes
• about 225 g Green Beans
• 1 pint Cherry Tomatoes
• 4 Hard-Boiled Eggs
• 1/2 cup Kalamata Olives
• 1/4 Red Onion
• 1/4 cup Fresh Basil
• 3 tablespoons Olive Oil
• 2 tablespoons Red Wine Vinegar
• 1 teaspoon Dijon Mustard
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

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 by at least 2.54 cm. Bring to a boil over high heat, then reduce heat to medium and cook for 15 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes and let them cool completely, about 15 minutes. Once cool, cut the about 450 g small potatoes into quarters.
2. 2Place the about 225 g green beans in a steamer basket over boiling water or in a pot of boiling water. Cook for 5 minutes, or until they are tender-crisp (they should still have a slight bite). Immediately drain the green beans and rinse them under cold running water to stop the cooking. Set aside.
3. 3In a large bowl, combine the quartered about 450 g small potatoes, the about 225 g green beans, the 1 pint cherry tomatoes, the 4 halved hard-boiled eggs, the 1/2 cup Kalamata olives, and the 1/4 red onion, which has been thinly sliced.
4. 4In a small bowl, whisk together the 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
5. 5Pour the dressing over the ingredients in the large bowl. Gently toss everything together until evenly coated.
6. 6Open the about 340 g canned tuna in olive oil and drain off most of the oil, reserving a little if you prefer a moister salad. Gently flake the about 340 g canned tuna in olive oil over the salad.
7. 7Garnish the salad with the 1/4 cup fresh basil. Serve immediately.

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