Salade Nicoise

• 8 new potatoes, scrubbed
• 1/2 tablespoon dijon mustard
• 2 1/2 tablespoons wine vinegar
• Minced parsley or snipped chives to taste
• 13 cup olive oil
• 2 pounds lightly cooked green beans
• 10 Italian plum or 6 Jersey tomatoes, very ripe
• 1 small purple onion, peeled and sliced
• 1/2 cup nicoise or any oil-cured olives (do not use canned)
• 1/4 cup chopped Italian parsley
• Freshly ground pepper to taste
• 6 hard-cooked eggs, shelled and quartered
• 12 ounces oil-packed white tuna, drained
• 2 ounces anchovy fillets

1. Boil the potatoes about nine minutes.
2. When cool, quarter; transfer to large bowl.
3. Make vinaigrette by mixing the mustard, the wine vinegar, and the chives or parsley; then slowly drizzle in the olive oil, constantly whisking.
4. Set aside.
5. Add the green beans, tomatoes, onion, olives, Italian parsley and pepper to the potatoes.
6. Pour half the vinaigrette over the vegetables, and toss gently.
7. Just before serving, transfer the salad to a large serving platter.
8. Arrange the egg quarters around the platter.
9. Flake the tuna over the salad, and arrange the anchovy fillets over the tuna.
10. Drizzle with remaining vinaigrette.

potatoes, dijon mustard, wine vinegar, parsley, olive oil, green beans, italian plum, purple onion, nicoise, italian parsley, freshly ground pepper, eggs, white tuna, anchovy

Taken from cooking.nytimes.com/recipes/6739 (may not work)