French Salad Niçoise

INSTRUCTIONS

• 1
  First, start cooking the potatoes: Wash them thoroughly with a brush under running water (but do not peel), then place them in a small pot, cover with water, and bring to a boil. Meanwhile, cut the tomatoes into quarters and the Little Gem lettuce into smaller pieces. Once the water in the pot starts boiling, salt it, reduce the heat to medium, cover the pot with a lid, and cook the potatoes for 14⁠–⁠15 minutes.
• 2
  While the potatoes are cooking, boil the eggs: Place them in a small pot, cover with water, bring to a boil, and cook for 7⁠–⁠8 minutes on medium to high heat. After cooking, cool the eggs quickly in cold water.
• 3
  Approximately 2 minutes before the end of the potato cooking time, add the green beans to the pot. Once the potatoes and green beans are cooked, drain them and cool under running water. Then cut each cooked potato in half.
• 4
  Now prepare the dressing: Peel and press the garlic into a larger bowl, add the wine vinegar, Dijon mustard, olive oil, salt, and pepper, and whisk the entire mixture thoroughly.
• 5
  Next, add the chopped potatoes, cooked green beans, and black olives to the bowl with the dressing. Drain the tuna and add it to the bowl as well. Then add the chopped tomatoes and Little Gem lettuce to the bowl and mix the entire contents of the bowl.
• 6
  Finally, cut the cooled eggs into quarters. Divide the salad from the bowl into 4 servings, add 3 pieces of eggs to each, and serve.