Salad Nicoise

• 6 small new red potatoes, scrubbed and quartered
• 1 lb. trimmed green beans
• 1/2 c. Nicoise olives
• 3 hard-cooked eggs, halved
• 1 large tomato, cut into 8 wedges
• 1 (6 1/2 oz.) can tuna, drained
• 2 Tbsp. red wine vinegar
• 2 tsp. Dijon mustard
• 1/2 c. olive oil
• 1/2 c. fresh parsley, chopped

1. Boil potatoes until tender; cool.
2. Add beans to the same water; boil until crisp-tender, about 7 minutes.
3. Drain and cool under water.
4. Arrange potatoes, beans, olives, eggs and tomato on a large platter.
5. Spoon tuna in center.
6. Whisk vinegar, mustard, salt and pepper to taste in a small bowl.
7. Gradually pour in oil, whisking until emulsified.
8. Whisk in parsley.
9. Drizzle over salad.

new red potatoes, green beans, nicoise olives, eggs, tomato, tuna, red wine vinegar, mustard, olive oil, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=563142 (may not work)