Nicoise salad with red potatoes

photo credit: tasteofhome.com

For the salad:

Medium butterhead lettuce, red or green, washed, dried and sliced or torn into bite size pieces

1 lb. small red potatoes, halved or quartered

1/2 lb. green beans, trimmed and cut in half if large

1 pint cherry tomatoes, halved or quartered

1/2 cup whole pitted olives, any variety

4 eggs, hard or soft boiled as you prefer, peeled and cut in half

2 cans tuna fish, drained

For the dressing:

1/2 cup olive oil

1/4 cup red wine or apple cider vinegar

2 tablespoons dijon mustard

1/4 cup chopped fresh herbs- parsley, basil, thyme and/or dill

1 medium garlic clove

1/2 teaspoon salt

1/4 teaspoon black pepper

Make the dressing first- combine all dressing ingredients in a blender and blend until smooth. Taste and add salt if needed.

Put the potatoes in a medium sized saucepan with salted water to cover. Bring to a boil and simmer for 5 minutes, until just tender. Drain, rinse with cold water, and toss with a few tablespoons of the dressing, then set aside.

Fill the same saucepan with salted water, and bring to a boil. When boiling, drop in the green beans and simmer for 2-3 minutes. Drain, rinse with cold water, and set aside.

Arrange the salad components on a large platter, and serve the dressing on the side.

Serves 4 (as a main course)