Provencal Salad

Ingredients

• 2 6-ounce cans tuna in olive oil
• 12 ounces cherry tomatoes
• ½ cup pitted Kalamata olives
• 3 tablespoons bottled capers
• ½ cup flat-leaf parsley
• 4 large eggs
• ¼ cup Champagne vinegar
• + 6 more ingredients
• • 1 pound green beans
  • 1 pound small yellow-fleshed potatoes such as Yukon Gold
  • 2 teaspoons Dijon mustard
  • 2 large garlic cloves
  • ½ teaspoon sugar
  • ¹/₃ cup extra-virgin olive oil

Whisk together vinegar, mustard, garlic, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper, then add oil in a slow stream, whisking until emulsified. 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 w...

View full recipe at Epicurious