Julia Child's Potato Salad Nicoise

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 garlic clove, forced through a press
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon wine vinegar
• 1/2 teaspoon dry mustard
• 1/2 cup olive oil
• fresh ground black pepper
• fresh basil
• 4 medium potatoes
• 1 tablespoon shallots or 1 tablespoon green onion, minced
• salt
• pepper
• 2 -3 tablespoons chicken broth
• 2 -3 tablespoons water
• 1/2 lb fresh green beans, cleaned and trimmed
• 1 large head boston lettuce, cleaned and chilled
• 4 tomatoes, quartered
• 3 hard-cooked eggs, peeled and quartered
• 2 ounces anchovies packed in oil, drained
• 2 -3 tablespoons drained capers
• 1/2 cup black olives
• 1 (6 ounce) can tuna in water, drained
• 2 -3 tablespoons chopped parsley

Recipe

• 1 to prepare the sauce: with a spoon, pound together the garlic and salt to a paste. beat in a t each of lemon juice and wine vinegar and the dry mustard. slowly whisk in the olive oil and the pepper and basil. refrigerate until ready to use.
• 2 to prepare the potatoes: scrub the potatoes; steam or boil unil tender, about 20 minutes. cut into chunks, or slice 1/2 inch thick. toss potatoes gently with shallots, salt, pepper, chicken broth and water. allow to sit 4 minutes, tossing once or twice to absorb liquid evenly. add 1/4 cup dressing, toss again and refrigerate.
• 3 to prepare the salad: place the beans in boiling water 5 minutes. drain and rinse with cold water until chilles. drain and pat dry; chill.
• 4 toss the lettace with several spoonfuls of dressing and arrange the leaves around the edge of a large, deep platter. turn the potato salad into the middle of the leaves. arrange tomatoes around the potatoes and drizzle with a little dressing. toss the beans with a spoonful of dressing and arrange around tomatoes.
• 5 distribute the eggs and garnish with anchovies and capers. ring the potatoes with a line of black olives. break up the tuna and arrange in the center of the potato salad. drizzle with dressing. garnish with parsley and serve.