Salade Niçoise (No Tuna)

Ingredients

• 12 oz g baby potatoes
• 8 oz g green beans, trimmed
• 3 large eggs
• 1 cup cherry tomatoes, halved
• 1/3 cup Niçoise olives
• 3 tbsp extra-virgin olive oil
• 1 tbsp Dijon mustard
• 1.5 tbsp red wine vinegar
• 1 small shallot, minced
• 2 tbsp fresh basil or parsley, chopped(optional)
• to taste salt and black pepper

Instructions

1. 1

   Boil the potatoes in salted water for 12-15 minutes until tender; drain and halve when cool enough to handle.

2. 2

   Meanwhile, blanch the green beans in boiling water for 3-4 minutes until crisp-tender, then transfer to ice water to stop cooking; drain well.

3. 3

   Boil the eggs for 9-10 minutes, then cool under cold water, peel, and quarter.

4. 4

   Whisk together the olive oil, Dijon mustard, red wine vinegar, minced shallot, salt, and pepper to make the vinaigrette.

5. 5

   Arrange potatoes, green beans, tomatoes, olives, and egg quarters on a platter, drizzle with vinaigrette, scatter herbs on top, and serve.