Salad niçoise

Peel the potatoes, cut them into cubes of 2 cm and cook them in 12 minutes until al dente.

Meanwhile, boil the eggs hard in 8 minutes. Scare and peel them.

Drain the potatoes and put them in a bowl.

Beat the mustard, oil and vinegar with pepper and salt, if necessary, into a dressing.

Spoon half of the dressing with the still warm potatoes.

Bring a pot of water to the boil and boil the haricots for 3 minutes. Drain and rinse with cold water.

Let the olives drain. Put the haricots verts, cherry tomatoes, olives and lettuce with the potatoes and scoop. Cut the eggs into pieces.

Drain the tuna and divide into pieces. Put on the salad. Sprinkle with the rest of the dressing.