Nicoise Salad

• 3 whole Large Red-skinned Potatoes, Scrubbed
• 1/2 cups Red Wine Vinaigrette, Divided Use
• 1 cup Fresh Green Beans Or Haricot Verts, Cut In Half
• 3 cans Tuna, Your Choice Of Type, 5 Ounce Cans, Drained
• 1/2 whole Lemon, Juiced
• 2 Tablespoons Chopped Fresh Dill
• 1/2 teaspoons Pepper
• 1 Tablespoon Olive Oil
• 1 head Lettuce, Washed And Leaves Torn
• Capers, Pickled Onions, And Cornichons, For Serving (optional)

1. Preheat oven to 425 F.
2. Wrap the potatoes individually in pieces of foil and bake for 45 minutes to 1 hour at 425 F or until cooked through. Remove them from the oven and set aside to cool. When cool enough to handle remove the foil. Cool in the fridge or freezer until you can handle them, or do this in advance and leave them in the fridge overnight.
3. Cut the potatoes into chunks, put them in a bowl and toss with 3 tablespoons of dressing. Stir occasionally to help all the dressing absorb into the potatoes.
4. For the beans, blanch them in a pot of boiling salted water for 1 minute, then remove them from the water, allot them to drain and let them cool.
5. Combine the tuna, lemon juice, dill, pepper, and olive oil in a medium sized bowl.
6. To assemble, arrange the lettuce leaves on a large platter. Top with the potatoes, green beans, tuna, and sprinkle with capers.
7. Serve with pickles and extra dressing, for drizzling.
8. Note: Check my recipe box for my vinaigrette recipe-it's easy and delicious!

redskinned potatoes, red wine vinaigrette, green beans, lemon, dill, pepper, olive oil, head lettuce, capers

Taken from tastykitchen.com/recipes/salads/nicoise-salad/ (may not work)