Title: `90's Nicoise Salad
Categories: Salad
Yield: 4 Servings

1 1/4	lg	Thin-skinned potatoes, scrubbed
1/2	lb	Small, tender green beans
2		Hard-cooked eggs
12	oz	Jar roasted red peppers, drained
12	oz	Can water-packed albacore tuna
1/2	lb	Rinsed and crisped mesclun or bite-size pieces mixed salad g
1/2	c	Nicoise olives
		Caper dressing (recipe follows)

In a 4 to 5 quart pan, combine potatoes and 3 quarts of water. Cover and bring to a boil over high heat. Simmer until potatoes are tender when pierced, 25 to 35 minutes. Remove potatoes from water with a slotted spoon and set aside to cool.

Meanwhile, trim ends from green beans. Bring water in pan back to a boil on high heat and add beans. Cook, uncovered, until beans are just barely tender when pierced, about 2 minutes. Drain beans and immediately immerse in ice water. When cold, drain.

If cooking potatoes and beans ahead, wrap airtight and chill for up to a day.

Shell eggs and cut in half lengthwise. Cut potatoes into 1 1/2" chuncks. Cut peppers into thin strips. Drain tuna and break into chunks.

To assemble salads, divide mesclun among 4 dinner plates. Arrange eggs, potatoes, beans, peppers, tuna and olives equally on plates. Serve with Caper Dressing.

Caper Dressing: In a small bowl, stir together 6 tb cider vinegar, 2 ts extra-virgin olive oil or salad oil, 1 tb drained capers, 1 1/2 ts Dijon mustard, 1 ts minced fresh thyme or 1/2 ts dry thyme, and 1/4 ts sugar.

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