Provencal Salad
A classic French salad featuring tender green beans, potatoes, tuna, and hard-boiled eggs dressed in a tangy Champagne vinegar and Dijon mustard vinaigrette. This hearty Mediterranean-style salad combines fresh vegetables with pantry staples for a complete meal.
Ingredients
- •¼ cup Champagne vinegar
- •2 teaspoons Dijon mustard
- •2 cloves garlic
- •½ teaspoon sugar
- •⅓ cup extra-virgin olive oil
- •1 pound green beans
- •1 pound Yukon Gold potatoes
- •2 cans tuna in olive oil
- •12 ounces cherry tomatoes
- •½ cup Kalamata olives
- •3 tablespoons capers
- •½ cup flat-leaf parsley
- •4 whole hard-boiled eggs
- •quartered
Cooking Instructions
- 1.
Whisk together vinegar, mustard, garlic, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper, then add oil in a slow stream, whisking until emulsified.
5 min
- 2.
Cook beans in a pot of boiling salted water (2 tablespoons salt for 6 quarts water), uncovered, until tender, 5 to 6 minutes. Immediately transfer with a slotted spoon to a bowl of ice water to stop cooking. Drain beans and pat dry.
10 min
- 3.
Add potatoes to boiling water and simmer, uncovered, until tender, about 20 minutes, then drain. Halve potatoes while still warm.
20 min
- 4.
Gently flake tuna and toss with 1 tablespoon dressing.
3 min
- 5.
Toss potatoes and beans with tomatoes, olives, capers, parsley, and remaining dressing in a large bowl. Season with salt and pepper and top with tuna and eggs.
5 min
