Salade Niçoise with Haricot Verts - Food Gardening Network

Ingredients

• 1 pound red-skinned potatoes, sliced 1/3-inch thick
• Kosher salt
• 2 tablespoons dry white wine
• 10 ounces haricot verts or slim green beans, trimmed
• 4 large eggs
• 1/4 cup white wine vinegar
• 1/2 shallot, minced (about 2 tablespoons)
• 2 tablespoons Dijon mustard
• 1 tablespoon chopped fresh thyme
• Freshly ground black pepper
• 3/4 cup extra-virgin olive oil
• 8 cherry tomatoes, halved or quartered
• 1 head Boston lettuce, leaves separated, washed, and patted dry
• 6 radishes, trimmed and quartered
• 2 5 1/2-ounce cans of Italian or Spanish tuna, packed in oil, drained
• 1/2 cup niçoise olives