Rustic French Niçoise-Style Potato Salad with Herb-Dijon Vinaigrette

Place the 2 pounds of red potatoes in a large pot and cover with cold water by 1 inch. Add 2 teaspoons of kosher salt and bring to a boil over medium-high heat.

Reduce heat to medium and simmer potatoes until fork-tender but still firm, about 15-20 minutes depending on size.

While potatoes cook, prepare an ice bath in a large bowl.

Bring another pot of salted water to a boil. Add 8 ounces of haricots verts and blanch for 2-3 minutes until bright green and crisp-tender.

Using a slotted spoon, transfer the green beans immediately to the ice bath to stop cooking. After 1 minute, drain well and pat dry with paper towels.

Drain the potatoes in a colander and let cool for 5 minutes. While still warm, slice larger potatoes into quarters or halves (about 1-inch pieces).

In a small bowl, whisk together 1 minced shallot, 2 tablespoons Dijon mustard, 3 tablespoons white wine vinegar, and 1 tablespoon lemon juice.

Slowly whisk in 1/3 cup extra virgin olive oil until emulsified. Stir in 1 tablespoon tarragon, 2 tablespoons parsley, 1 tablespoon chives, 1/2 teaspoon black pepper, and 1 teaspoon kosher salt.

In a large bowl, gently toss the warm potatoes with half of the vinaigrette. Let sit for 10 minutes to absorb the dressing.

Halve the pint of cherry tomatoes and quarter the 4 hard-boiled eggs.

Add the green beans, cherry tomatoes, 1/2 cup olives, and 2 tablespoons capers to the potatoes.

Gently fold in the remaining vinaigrette, being careful not to break up the potatoes too much.

Break the 8 ounces of tuna into chunks and arrange on top of the salad along with the quartered eggs.

Garnish with additional fresh herbs if desired and serve at room temperature for the best flavor.