Provencal Potato Salad
This recipe is from Ina Garten's original cookbook, The Barefoot Contessa. It is similar to my salade nicoise, and is our favorite year round hearty salad.
I use Dijon mustard as well as whole grain mustard, because I love the little mustard seeds. I also skip the fresh dill, only because I don't grow it in the garden, therefore never have it on hand!
Provencal Potato Salad (adapted from Barefoot Contessa)
1 recipe of Ina's French Potato Salad (click here for recipe)
1/2 pound haricots verts, stems removed
two 6-ounce cans Italian tuna, drained and flaked
1/2 cup capers, drained
1 cup halved cherry tomatoes
1/2 cup small-diced red onion
1/2 cup kalamata olives, pitted
6 hard-cooked eggs, peeled and quartered, optional
6 anchovy fillets, optional
1. In a pot of boiling salted water, blanch haricots verts for 3 to 5 minutes, until barely tender. Drain and immerse into ice water for 5 minutes. Drain again.
2. In a large bowl, combine the haricots verts with the potato salad, tuna, capers, tomatoes, onions, olives, eggs, and anchovy fillets. Serve at room temperature.