Salad Nicoise

3 pounds red potatoes, scrubbed but not peeled

Sea salt or kosher salt

Freshly ground black pepper

Extra-virgin olive oil

4-8 large eggs

1½

-2 pounds haricot vert (thin green beans) or regular green beans, trimmed

Balsamic vinegar

1½

cups black olives, preferably Nicoise olives but oil-cured black olives or Kalamata olives will do

2-3 cups ripe grape or cherry tomatoes, or chopped fresh tomatoes

¼

cup capers, drained

2-3 cloves garlic, peeled and finely minced

3 cans (61/2 ounced each) tuna packed in water, drained

1 can (2 ounces) anchovy fillets, drained

Handful of fresh basil leaves, shredded

If using golf-ball-sized new potatoes, leave them whole. If using larger red potatoes, cut them in halves or quarters. Fit a large pot with a steamer basket, and pour in water to a depth of 1 to 2 inches. Bring the water to a boil, and steam the potatoes until tender when pierced with a fork, about 20-25 minutes, depending on how large they are. (If using the tiny new potatoes, start checking after about 10 minutes.) Drain and arrange on a serving platter. Season immediately with salt and pepper, and drizzle generously with olive oil.

Meanwhile, cover the eggs with cold water in a pot and bring to a boil, then reduce heat to a simmer and cook for 10 minutes. Remove eggs with a slotted spoon, and set them aside to cool, but keep the water boiling. Add the green beans, and cook until just tender, 5-10 minutes, depending on the thickness of your beans. Drain and arrange on the platter with the potatoes. Season with salt and pepper, and drizzle generously with olive oil and sparsely vinegar.

Scatter the olives, tomatoes, capers and garlic over the potatoes and green beans. Add the tuna, in a mound, and drizzle generously with oil. Add the anchovies to the tuna mound. Shell and halve or quarter the hard-boiled eggs, and place around the edge of the platter. Season them with salt and pepper. Scatter basil leaves over all. Serve at room temperature.

Serves eight.

Marialisa Calta