Salade Niçoise often includes anchovies and tiny Niçoise olives as well – with the pits. It’s always served with a fresh baguette.
Cut the potatoes and start to steam giving them a bit of a head start. Then do the beans and put on top. After 10 minutes taste to check if they are done. If not, check again every 2 minutes until done. You can substitute 1 tsp dried herbs for the fresh.
Keywords: Salade Niçoise, summer salads, tuna