Provencal Salad

Name: Provencal Salad
Ingredients: 1/4 cup Champagne vinegar; 2 teaspoons Dijon mustard; 2 large garlic cloves, minced; 1/2 teaspoon sugar; 1/3 cup extra-virgin olive oil; 1 pound green beans, trimmed and halved; 1 pound small (1- to 2-inch) yellow-fleshed potatoes such as Yukon Gold; 2 (6-ounce) cans tuna in olive oil, drained; 12 ounces cherry tomatoes, halved; 1/2 cup pitted Kalamata olives (3 ounces); 3 tablespoons rinsed drained bottled capers (1 ounces); 1/2 cup finely chopped flat-leaf parsley; 4 hard-boiled large eggs, quartered

13 ingredients

5 steps

Ingredients

1/4 cup Champagne vinegar
2 teaspoons Dijon mustard
2 large garlic cloves, minced
1/2 teaspoon sugar
1/3 cup extra-virgin olive oil
1 pound green beans, trimmed and halved
1 pound small (1- to 2-inch) yellow-fleshed potatoes such as Yukon Gold
2 (6-ounce) cans tuna in olive oil, drained
12 ounces cherry tomatoes, halved
1/2 cup pitted Kalamata olives (3 ounces)
3 tablespoons rinsed drained bottled capers (1 ounces)
1/2 cup finely chopped flat-leaf parsley
4 hard-boiled large eggs, quartered

Directions

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.
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.
3

Add potatoes to boiling water and simmer, uncovered, until tender, about 20 minutes, then drain. Halve potatoes while still warm.
4

Gently flake tuna and toss with 1 tablespoon dressing.
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.