Leftover Green Bean Niçoise

• 12 ounces baby red potatoes
• 1/4 cup olive oil
• 2 1/2 tablespoons fresh lemon juice
• 3 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh tarragon
• 1/2 teaspoon kosher salt
• 8 ounces canned albacore tuna in water, drained
• 6 kalamata olives, sliced
• 5 cornichon pickles, chopped
• 1 large shallot, chopped
• 2 hard-cooked large eggs, peeled and sliced
• 1/4 teaspoon freshly ground black pepper

1. Place potatoes in a medium saucepan; cover with cool water to 2 inches above potatoes. Bring to a boil. Reduce heat, and simmer 12 minutes or until tender. Drain; cool. Cut potatoes in half; place in a medium bowl.
2. Combine oil, lemon juice, parsley, tarragon, and salt in a medium bowl, stirring with a whisk. Drizzle 3 tablespoons dressing over potatoes; toss to coat. Add tuna, olives, pickles, and shallot to bowl with remaining dressing; toss gently to coat.
3. Arrange about 3/4 cup Green Beans with Dried Cranberries and Hazelnuts, 1/2 cup potatoes, and 1/2 cup tuna mixture on each of 4 plates. Divide eggs evenly among servings; sprinkle eggs with pepper.

baby red potatoes, olive oil, lemon juice, parsley, tarragon, kosher salt, water, olives, cornichon pickles, shallot, eggs, freshly ground black pepper

Taken from www.myrecipes.com/recipe/leftover-green-bean-nicoise (may not work)