Nicoise Salad

Ingredients

• 12 oz canned tuna in olive oil
• 1 lb small red potatoes
• 8 oz green beans
• 4 large eggs
• 1 pint cherry tomatoes
• 1 cucumber
• ½ cup Niçoise olives
• ¼ red onion (optional)
• 1 tbsp capers (optional)
• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• ⅓ cup extra virgin olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley (optional)

Steps

1. Boil potatoes in salted water until tender, about 15-20 minutes. Drain and let cool, then halve or quarter them.
2. Blanch green beans in boiling water for 3-5 minutes until crisp-tender. Immediately transfer to an ice bath to stop cooking, then drain.
3. Hard-boil eggs by placing them in a pot of cold water, bringing to a boil, then covering and removing from heat for 10 minutes. Cool in ice water, peel, and quarter.
4. While ingredients cool, whisk together Dijon mustard, red wine vinegar, salt, and pepper. Slowly drizzle in olive oil, whisking constantly, until emulsified.
5. In a large bowl, combine the cooled potatoes, green beans, tuna (drained), cherry tomatoes (halved), sliced cucumber, Niçoise olives, and optional red onion and capers.
6. Add the quartered hard-boiled eggs to the salad. Drizzle with the prepared vinaigrette and gently toss to combine.
7. Serve immediately, garnished with fresh parsley if desired.