Potato Salad Nicoise

Yield:
6 servings

Ingredients:

  1. 2 lbs. new red potatoes
  2. 4 ounces thin green beans, cut into 1/2-inch pieces
  3. 1 can (6 oz.) albacore tuna, drained
  4. 1 large tomato, peeled, seeded, diced
  5. 1 anchovy fillet, minced
  6. 1/2 cup black Kalamata olives, pitted and sliced
  7. 1 tablespoon white wine vinegar
  8. 1 tablespoon minced parsley
  9. 2 teaspoons Dijon mustard
  10. 1/4 cup extra-virgin olive oil
  11. 1/2 shallot, minced
  12. Salt
  13. Freshly ground pepper
  14. 2 hard-cooked eggs, sliced
Directions:

Place potatoes in large pot; fill with cold water to cover. Heat to boil; simmer potatoes until tender, about 18 minutes. Add green beans; cook 2 minutes. Drain; set aside to cool slightly.

Cut potatoes into quarters. Place potatoes, beans, tuna, tomato, anchovy and olives in large bowl; toss to combine. Set aside.

Whisk together vinegar, parsley and mustard in small bowl; slowly whisk in oil. Whisk in shallot and salt and pepper to taste. Pour over potato mixture; gently toss to coat. Garnish with eggs.


TDS 3