Salade Niçoise Végétarienne (Vegetarian Niçoise-Style Salad)

• 4 Egg
• 350 g New potatoes
• 200 g Green beans
• 250 g Tomato, ripe but firm
• 80 g Black pitted olives
• 2 tsp Dijon mustard
• 1 tbsp Red wine vinegar
• ½ tsp Black pepper
• 3 tbsp Olive oil

1. Bring a saucepan of water to the boil and gently lower in the eggs. Boil for 10 minutes for hard-boiled eggs, then transfer to cold water to cool.
2. Bring a large pot of well-salted water to the boil and cook the potatoes for 12 to 15 minutes, until a knife slides in easily. Drain, then leave to cool until warm or room temperature.
3. Return the pot of water to the boil and cook the green beans for 3 to 4 minutes until tender with a little bite. Lift out with a slotted spoon and cool briefly, then drain well.
4. In a mixing bowl, whisk together the Dijon mustard, red wine vinegar and black pepper. Whisk in the olive oil until emulsified.
5. Halve or quarter the tomatoes and cut any larger potatoes into bite-sized pieces. Peel the eggs and cut into halves or quarters.
6. Arrange the potatoes, green beans, tomatoes, eggs and olives on a platter or divide between two plates. Spoon over the dressing and let the salad stand for 5 minutes so the flavours settle, then serve at room temperature.

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