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