Potato Salad Nicoise Recipe

Prep: 8 minutes
Cook: 14 minutes
Makes: 4 servings

• 14 mini potatoes, quartered
• 2 cups trimmed green beans
• 3 tbsp. Tuscan Herb Olive Oil
• 3 tbsp. Sicilian Lemon Balsamic
• 1/ tsp. dried basil
• 1 tsp. Dijon mustard
• ½ tsp. salt
• ¼ tsp. pepper
• 2 cups baby spinach trimmed
• I can of tuna
• 1 cup grape tomatoes, halved
• 16 oil-cured black olives, pitted
• ½ sweet red pepper, diced
• 4 hard cooked eggs, quartered

In large pot of boiling salted water, cook potatoes, covered until almost tender, about 10 minutes.

Add green beans, cook until tender-crisp, about 4 minutes. Drain.

In large bowl, whisk together Tuscan oil, Lemon balsamic, mustard, basil, salt and pepper. Add potato mixture, spinach, tomatoes, tuna, olives and red pepper. Toss to coat and top with eggs.