Summer Egg Salad

If you make this salad the day before, the flavours blend with each other.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 6  medium eggs
• 750  g baby potatoes
• 200  g  French beans
• 185  g tuna in water
• 50  g black olives, pitted
• 1⁄2 small red onion, very finely sliced
• 100  g cherry tomatoes, halved
• 12  basil leaves

• Dressing

• 50  ml cider vinegar
• 25  ml olive oil
• 5  ml lemon juice
•  salt and pepper

Directions

1. Boil the eggs for 5 minutes. Plunge into cold water and peel at once.
2. At the same time, boil potatoes for 20 minutes. Drain and allow to cool.
3. Also cook french beans in boiling water until tender, but with some bite. (Or use the microwave oven.).
4. Halve the olives, slice the onion and drain the tuna chunks.
5. Mix together the dressing ingredients and coat the potatoes and beans with the mixture.
6. Arrange the tomatoes, olives, onion, tuna basil leaves and lastly arrange the quartered eggs.