Salade NicOise

• 8 ounces new potatoes, boiled, cut in thin slices
• 8 ounces haricots verts, steamed and cut in thirds
• 1 6 1/2-ounce can tuna packed in water, drained, rinsed and finely chopped
• 24 cherry tomatoes (red and yellow if possible), cut in halves or thirds
• 12 oil-cured olives, pitted and coarsely chopped
• 3 tablespoons deeply flavored extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon red wine vinegar
• 2 teaspoons Dijon mustard
• 2 anchovies, minced
• 1 tablespoon capers, rinsed and drained
• Salt and freshly ground black pepper to taste
• 3 hard-cooked egg whites, chopped
• 1 hard-cooked egg yolk, crumbled

1. In a serving bowl, combine potatoes, haricots verts, tuna, tomatoes and olives.
2. In a small bowl, whisk together the oil, vinegars and mustard.
3. Stir in anchovies and capers and season with salt and pepper.
4. Gently mix with salad ingredients and sprinkle chopped eggs on top.
5. Serve.

potatoes, haricots verts, tuna, tomatoes, oil, olive oil, balsamic vinegar, red wine vinegar, mustard, anchovies, capers, salt, egg whites, egg yolk

Taken from cooking.nytimes.com/recipes/11142 (may not work)