Nice Salad

Ingredients

• 250 g small waxy potatoes
• Salt
• 2 Eggs
• 500 g green beans
• 1 Zucchini
• 5 tbsp olive oil
• 1 green bell pepper
• 1 Red Onion
• 195 g tuna in its own juice (full can)
• 4 ripe tomatoes
• Salt
• Pepper (freshly ground)
• 3 tbsp white wine vinegar
• 2 tbsp capers
• 0.5 bunch parsley (about 20 g)

Instructions

1. 1.

   Wash the potatoes and boil them in salted water for 25-30 minutes. Drain, rinse with cold water, peel and let cool.

2. 2.

   Cook the eggs for 10 minutes, drain, rinse with cold water, peel and quarter. Wash the beans, trim ends and halve. Boil in heavily salted water for 8-10 minutes, drain, shock in ice water and set aside.

3. 3.

   Wash the zucchini, slice thinly and sauté in 1 tbsp olive oil. Wash the pepper, trim and cut into strips. Peel the onion, halve and slice thinly.

4. 4.

   Break up the drained tuna with a fork. Wash the tomatoes, remove stems and quarter them. Whisk together salt, pepper, vinegar and remaining oil for the dressing.

5. 5.

   Combine the halved or quartered potatoes, beans, pepper, and onion rings in a bowl and season. Arrange eggs, zucchini, tuna, tomatoes and capers on top of the salad. Sprinkle chopped parsley over everything. Serve with fresh baguette and white wine.