Ingredients
- 3 small red potatoes
- 1/2 pound green beans, trimmed
- 2 hard-cooked eggs, peeled and halved
- 2 small tomatoes, quartered
- 1/4 cup red onion, sliced
- 1 can of tuna, drained
- 1/4 cup pitted kalamata olives
- 2 tablespoons of capers
- 1/4 cup extra-virgin olive oil
- 2 tablespoons of red-wine vinegar
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Place the potatoes in a large pot and cover with cold water. Bring to a boil, then reduce the heat and simmer until the potatoes are tender when pierced with a fork, about 15 minutes. Drain and let cool.
- In a separate pot of boiling salted water, blanch the green beans for two minutes or until crisp-tender. Drain and then rinse with cold water.
- On a large platter or four individual plates, arrange the potatoes, green beans, eggs, tomatoes, onion, tuna, olives, and capers in a decorative fashion.
- In a small bowl, whisk together the olive oil, red-wine vinegar, Dijon mustard, salt, and pepper until well combined.
- Drizzle the vinaigrette over the salad, then serve and enjoy!
More Salad Recipes?
Here are some of our other delicious salad recipes: