Summer Egg Salad

• 6 medium eggs
• 750 g baby potatoes
• 200 g French beans
• 185 g tuna in water
• 50 g black olives, pitted
• 1/2 small red onion, very finely sliced
• 100 g cherry tomatoes, halved
• 12 basil leaves
• Dressing
• 50 ml cider vinegar
• 25 ml olive oil
• 5 ml lemon juice
• salt and pepper

1. Boil the eggs for 5 minutes. Plunge into cold water and peel at once.
2. At the same time, boil potatoes for 20 minutes. Drain and allow to cool.
3. Also cook french beans in boiling water until tender, but with some bite. (Or use the microwave oven.).
4. Halve the olives, slice the onion and drain the tuna chunks.
5. Mix together the dressing ingredients and coat the potatoes and beans with the mixture.
6. Arrange the tomatoes, olives, onion, tuna basil leaves and lastly arrange the quartered eggs.

eggs, baby potatoes, beans, tuna, black olives, red onion, cherry tomatoes, basil, dressing, vinegar, olive oil, lemon juice, salt

Taken from www.food.com/recipe/summer-egg-salad-136059 (may not work)