Nicoise Salad (French Tuna Salad)

• 1 lb baby potatoes, halved
• 8 oz green beans, trimmed
• 4 hard boiled eggs, quartered
• 2 cans (5 oz each) tuna in olive oil, drained
• 1/2 cup pitted kalamata olives
• 2 tomatoes, wedges
• 1 head butter lettuce, torn
• 3 tablespoons red wine vinegar
• 1/3 cup olive oil
• 1 teaspoon dijon mustard

Instructions

1. 1

   Place the halved potatoes in a pot of salted water. Bring to a boil and cook for 15-20 minutes until tender. Drain and let cool slightly.

2. 2

   Blanch the green beans in boiling salted water for 3-4 minutes until crisp-tender. Transfer fast to an ice bath to stop cooking, then drain.

3. 3

   In a jar, shake together the red wine vinegar, olive oil, dijon mustard, salt, and pepper to make the vinaigrette.

4. 4

   Arrange the torn lettuce on a large platter or individual plates.

5. 5

   Arranged the boiled potatoes, green beans, tuna chunks, hard boiled eggs, tomatoes, and olives over the lettuce.

6. 6

   Drizzle the vinaigrette over the salad just before serving.