Salade Niçoise à la Janice
Janice
- 3 lbs. peeled potatoes boiled and sliced thinly
- 2 cans black pitted olives
- 1 large, ripe tomato wedged
- 8 hard boiled eggs, sliced in half end-wise
- 2 cans tuna in water, squeezed
- 2 cans drained green beans
Vinaigrette
mixed and beaten together:
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. tarragon
- 1½ c. olive oil
- 1½ c. red or white wine vinegar
- ½ tsp. pepper
- 2 tsp. salt
Directions
Marinate vegetables, in a casserole dish in fridge for at least 4 hours, in vinaigrette.
Bring from fridge and layer in serving bowl. Place potatoes, green beans and olives on bottom, then tuna, tomatoes and eggs. Cover with vinaigrette; serve chilled.
Serves 6 to 8