Niçoise Salad

Niçoise Salad

8 small potatoes, in half
400g  green beans trimmed
200g of tuna in olive oil
10 cherry tomatoes, in half
4 boiled eggs, peeled, quartered
1 cup of Niçoise olives or your favorite black olive
2 anchovy fillets in oil

For the dressing

1/3 cup olive oil
1/3 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon tarragon
1 tablespoon chives
Salt & Pepper to taste

Step 1
Make dressing: Whisk oil, vinegar, herbs and mustard in a jug. Season with salt and pepper.

Step 2
Cook the potatoes in a large saucepan of boiling water for 10 minutes or until just tender. Transfer to a large bowl. 
Cook the beans for 2 to 3 minutes or until bright green and just tender. Drain. Refresh under cold water. Drain. 
Add beans to the potatoes.

Step 3
Add tuna, tomato, olives, cooked eggs and anchovies (if using) to potato mixture. Add dressing. Toss gently to combine. Season with salt and pepper. Serve.
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