Ingredients

The following ingredients have 4 Servings
  • 1/3 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 tablespoon minced shallot
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups petite white or red potatoes
  • 6 ounces fresh green beans (, stems trimmed)
  • 3 ounces white tuna in olive oil (, drained)
  • 5 ounces kalamata olives (, about 1 cup, drained)
  • 1/2 cup thinly sliced red onion
  • 4 ounces capers (, about 1/3 heaping cup, drained)
  • 8 ounces cherry tomatoes (, about 1 1/2 cups, sliced in half)
  • 4 hard-boiled eggs (, halved or quartered)

Instruction

  • First, make the vinaigrette by adding all of the ingredients to a jar fitted with a lid, close tightly, shake well, and set aside.
  • Add the potatoes to a medium pot and fill with enough water to cover the potatoes by 1 inch then bring to a boil. Add 1-2 teaspoons of kosher salt, reduce to a rolling simmer, and cook until tender so the potatoes can be pierced with a fork or skewer or for about 15 minutes. Use a spider or strainer to transfer the potatoes from the pot, reserving the hot water. Cut the potatoes in half and place in a bowl then while still warm, drizzle with 2-3 tablespoons of the vinaigrette dressing and set aside to cool.
  • Add the green beans to the pot of hot water and simmer for 1 minute or until the green beans turn bright green. Drain the water and set the beans aside to cool.
  • On a large platter, arrange the tuna, potatoes, green beans, halved tomatoes, boiled eggs, olives, red onion, capers, and hard-boiled eggs. Season with kosher salt and freshly ground black pepper and drizzle the salad with the vinaigrette or serve it on the side.