This is hardly a classic salad Niçoise (no hard boiled eggs or roasted red peppers?), but this is a good starting point for variation. The saltiness of the tuna, olives and anchovies gives great flavor to the vegetables.
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 shallot, minced
1 pound waxy potatoes, washed and quartered
1 pound green beans, trimmed
3 tablespoons olive oil
6 plum tomatoes, quartered
1 6-ounce can tuna, drained
10-12 Kalamata olives
4-6 anchovy filets
1. Bring a pot of water and 2 teaspoons of salt to a boil. Meanwhile, prep the ingredients.
2. In a small bowl, whisk together the mustard, vinegar, shallot and a sprinkling of salt and pepper. Set aside.
3. Meanwhile, quarter the potatoes and add them to the water. Simmer gently until the potatoes are tender, 8-10 minutes. Remove the potatoes with a slotted spoon and set aside to drain.
4. Cook the green beans in the same water until tender but still bright green, 2-4 minutes. Dry the potatoes and green beans with a kitchen towel and let them cool.
5. Whisk the olive oil into the mustard and vinegar mixture in a thin stream until the dressing emulsifies. Arrange all the salad ingredients on individual plates or a large platter, drizzle with the vinaigrette.