Salad Nicoise

This is my mother-in-law's recipe, and it is a big hit in the summer. Serve with french bread and wine and you have a wonderful, tasty meal. Cooking and prep time does not include marinating of potatoes and green beans.

• Ready In: 1 hr 1 min
• Serves: 4
• Yields: 1 cup

Ingredients

• 5  medium potatoes, peeled, cooked, sliced
• 1⁄2 lb fresh green beans, cooked
• 2  tomatoes, cut in wedges
• 1  small red onion, cubed
• 1 (4 ounce) jar black olives, halved
• 3  hard-boiled eggs, sliced
• 1 (2 ounce) can anchovies (optional)
• 1 (12 ounce) can tuna fish (drained)
• 1⁄2 head romaine lettuce

• salad dressing

• 2⁄3 cup  vegetable oil
• 1⁄3 cup red wine vinegar
• 2  garlic cloves, diced fine
• 1  tablespoon prepared mustard
• 1  tablespoon parsley
• 1⁄2 teaspoon  minced onion
• 1  teaspoon salt
• 1⁄4 teaspoon ground pepper

Directions

1. Mix together the salad dressing ingredients and chill.
2. Cook potatoes and beans, then let cool.
3. Drizzle 1/2 cup of salad dressing over the sliced potatoes, cover and refrigerate.
4. Drizzle 2 TBS of salad dressing over cooked green beans, cover and refrigerate.
5. Leave potatoes, beans, and salad dressing in the refrigerator for 4-8 hours (or overnight).
6. Just before serving, line a glass bowl with romaine lettuce.
7. Layer potatoes, beans, onion, green pepper, olives, eggs, tomatoes, and anchovies in the bowl. You should have enough for 2 layers.
8. Arrange drained tuna on top.
9. Serve the salad with the remaining salad dressing, french bread, and wine.