Salade Niçoise

8 potatoes
4 tomatoes (sliced)
4 hard boiled eggs (quartered)
1 green pepper (sliced)
20 green olives
1 can of albacore tuna (drained and crushed)
12 anchovy fillets
1 shallot (minced)
1 tsp hot mustard
5 T. olive oil
3 T. vinegar
salt & pepper to taste

Cook the potatoes in salted boiling water. Meanwhile, prepare the sauce mix the mustard, minced shallot, and vinegar. Slowly add olive oil, and salt & pepper. When potatoes are cooked, cool them under cold water and peel them. Cut them in thick

slices. Gently put them in a big salad bowl and cover with half of the sauce. Mix eggs with olives and anchovies. Gently add all the ingredients to the potatoes except the egg mixture. Mix all with great care (you don’t want to crush the potato slices) then top the salad with the egg quarters and the rest of sauce.

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