Niçoise Salad Baked Potatoes Recipe - Los Angeles Times

Ingredients

• 4 large russet potatoes
• 1/4 cup plus 1 teaspoon everyday olive oil, divided
• Kosher salt
• 4 ounces green beans, trimmed and cut into 1-inch pieces
• 1 tablespoon Dijon mustard
• Juice of 1 lemon
• 1 tablespoon finely chopped flat-leaf parsley
• Freshly ground black pepper
• 2 hard-boiled eggs, peeled and <blue >roughly chopped</blue>
• <blue >2</blue> can<blue >s</blue> (5 ounce<blue >s each</blue>) water-packed tuna, drained
• 1/2 pint cherry tomatoes, halved
• 1/4 cup pitted kalamata olives, thinly sliced
• 1 shallot, thinly sliced