Cook the Potatoes
Boil the potatoes in salted water until fork-tender (10–15 minutes). Drain and let cool slightly.
Boil the Eggs
Place eggs in a small pot, cover with cold water, bring to a boil, then simmer for 9 minutes. Cool in cold water, peel, and cut into quarters.
Make the Vinaigrette
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, garlic, herbs, salt, and pepper.
Assemble the Salad
In a large bowl, gently toss the warm potatoes with the vinaigrette to absorb the flavor. Add tuna, sliced onion (if using), tomatoes, and eggs. Toss gently to combine.
Garnish & Serve
Sprinkle with extra herbs and cracked black pepper. Serve warm or chilled.
📝 Tips:
Add steamed green beans or olives for a Niçoise twist.
Use baby spinach or arugula for extra greens.
Great for meal prep – just store dressing separately until serving.
