Serves 4


For the dressing:
  • 4 hard-boiled eggs, peeled and chopped
  • 5 tsp. spicy Dijon mustard
  • 1 Tbsp. sherry vinegar
  • 1/2 cup finely diced cornichons
  • 1/4 cup capers
  • 1/2 cup extra-virgin olive oil
  • 2 Tbsp. chopped, fresh tarragon
  • 1 ounce white anchovy fillets, minced

    For the salad:
  • 1/2 pound Yukon gold potatoes, boiled until fork-tender, cooled and quartered
  • 1/2 pound red potatoes, boiled until fork-tender, cooled and quartered
  • 1/2 pound green beans, trimmed, blanched and cooled in an ice bath
  • 1 pint cherry tomatoes, halved
  • 1/2 bunch radishes, very thinly sliced
  • 2 Persian cucumbers, thinly sliced
  • 1/2 cup julienned red onion
  • 1/2 cup small black olives, preferably Ni├žoise
  • 1 can high-quality tuna (humanely and sustainably caught), drained and flaked
  • 6 ounces small golden beets, boiled until fork-tender, peeled and quartered
  • 2 hard-boiled eggs, peeled and halved lengthwise (optional)


    To make the dressing, in a bowl, stir together the eggs, mustard and vinegar until well combined. Stir in the cornichons and capers. While stirring, slowly add the oil until blended, then fold in the tarragon and anchovies. The dressing should be thick but still pourable (like ranch dressing); if necessary, stir in warm water, 1 tablespoon at a time, until it reaches the desired consistency.

    In a large bowl, stir and toss together the potatoes, green beans, tomatoes, radishes, cucumbers, onion, olives and tuna. Transfer to a serving dish and garnish with the beets and eggs, if desired. Serve the dressing on the side.

    Recipe reprinted with permission from Classic Recipes for Modern People by Max and Eli Sussman, Weldon Owen 2015.

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