Salade Nicoise

Boil potatoes and green beans: Wash the new potatoes. Place them in a pot with salted cold water, bring to a boil and cook for 15-20 minutes until tender. Drain and let cool slightly. Separately, blanch the green beans in boiling salted water for 3-5 minutes until crisp-tender. Drain and cool immediately in ice water to stop cooking and retain color, then drain again thoroughly.

Prepare eggs and other vegetables: Hard-boil the eggs for 8-10 minutes. Cool them under cold running water, peel, and quarter. Quarter the tomatoes and thinly slice the red onion.

Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, remaining salt, and black pepper until well combined.

Assemble the salad: On a large platter or individual plates, artfully arrange the cooled potatoes, blanched green beans, quartered tomatoes, sliced red onion, black olives, and drained canned tuna. Place the quartered hard-boiled eggs on top.

Dress and serve: Drizzle the prepared vinaigrette generously over the entire salad just before serving. Enjoy your fresh Salade Niçoise immediately.