Fresh and colourful, this Niçoise salad, made with small, handy and quick Mini new potatoes, is a speciality of the French Riviera and perfect for summer!

Ingredients for 4 people
Mini new potatoes, 400g
Lettuce, 200g
Rocket, 100g
Baby spinach, 100g
French beans, 100g
Taggiasca olives, 100g
Eggs, 4
Cherry tomatoes, 200g
Tuna, 200g
Red onion, 50g
Capers, to taste
Parsley, to taste
Extra virgin olive oil, as required
Table salt, to taste
Mixed pepper, to taste

Preparation
Thoroughly wash the potatoes, peel them and boil them in plenty of boiling water for 15-20 minutes, or until they are soft enough. After 10 minutes, add the pre-washed and trimmed French beans. Keep cooking for another 10 minutes, then turn off the hob and drain the vegetables.

In the meantime, put the eggs in a small saucepan, cover them with cold water and bring to the boil over a moderate heat. After 7 minutes from when the water starts to boil, drain the eggs and leave them to cool down. Meanwhile, prepare the other ingredients: wash the cherry tomatoes and cut them in half, then clean and slice the red onion. When the eggs have cooled down, peel them and cut them in half.

Wash the lettuce, baby spinach and rocket, then put everything into a large bowl. Add the pitted olives, mini new potatoes, cherry tomatoes, red onion, French beans, drained tuna and capers. Season with parsley leaves, extra virgin olive oil, salt and peppercorns. Mix all the ingredients together thoroughly, then add the eggs as a finishing touch. Your Niçoise salad is now ready to eat!

Image: Canva