A Perfect Salade Nicoise

Ingredients

• 12 ounces new potatoes, small red, scrubbed and quartered (about 6)
• 1 teaspoon salt
• 1 lb green beans, trimmed
• 1/2 cup nicoise olive
• 3 hard-cooked eggs, halved
• 1 large tomato, ripe, cored, cut into 8 wedges
• 1 (6 1/2 ounce) can tuna, packed in water, drained and flaked
• 2 tablespoons red wine vinegar
• 1/8 teaspoon salt
• fresh ground pepper, to taste
• 2 teaspoons Dijon mustard
• 1/2 cup olive oil
• 1/4 cup fresh parsley, chopped
• 3 anchovy fillets (optional)

Directions

1. 1

   Boil potatoes in salted water to cover until tender, about 20 minutes.

2. 2

   Remove with slotted spoon and let cool.

3. 3

   Add beans to same water and boil until crisp-tender, about 7 minutes.

4. 4

   Drain and cool under cold running water.

5. 5

   Arrange potatoes, beans, olives, eggs, and tomato on large platter.

6. 6

   Spoon tuna into center.

7. 7

   Whisk vinegar, mustard, 1/8 t. salt, and pepper to taste in small bowl until blended.

8. 8

   Gradually pour in oil, whisking until emulsified.

9. 9

   Whisk in parsley, then drizzle vinaigrette over salad.

10. 10

    Top with anochovies, if desired.