Mustard Nicoise Salad

Whisk together the ingredients for the mustard base.

Place potatoes and garlic cloves in a small pot and cover with water by about 3 inches. Salt the water, and bring to a boil. Boil 10–15 minutes until fork tender.

Drain potatoes. Discard garlic cloves. In a bowl, toss hot potatoes with butter and 2 tablespoons of the mustard base. Taste, and add salt and pepper until very flavorful.

In a separate bowl, combine tuna, capers, dill, and mayonnaise with 1 tablespoon of the mustard base. Taste for seasoning.

Bring 2 or so inches of salted water to a boil (in the same pot as you used for the potatoes saves a dish!). Boil green beans for 1 minute, then drain and transfer to a bowl. Toss the green beans with 1 tablespoon of the mustard base, 1 tablespoon of the vinegar, and a few pinches of salt.

Mince half of the shallot and slice the other half.

Whisk the rest of the mustard base with minced shallot, remaining 1 tablespoon of the vinegar, honey, and a few pinches of salt. If dressing seems too thick, add water a teaspoon at a time to thin it out.

Build salads with mounds of crunchy lettuce, buttery potatoes, briny tuna salad, and tangy green beans. Drizzle with the dressing and top with the sliced shallots.

Note: I start the potatoes to boil first, then work on the tuna and other salad components while the potatoes boil. Then I boil the green beans in the same pot, and can get this salad done in about 45 minutes, sometimes less if I’m super on the ball. It’s worth it!