We love Salade Niçoise, it says something like I am on vacation now. This French classic salad is made of tomatoes, hard-boiled eggs, Niçoise olives and anchovies or tuna, dressed with olive oil.
Boil the potatoes with skin in salted water until soft, this takes about 15 minutes depending on the size of the potatoes used. Clean the beans, cut in half and cook in salted water for 8-12 minutes until al dente. In a second pot, boil the pierced eggs for 8-12 minutes (waxy to hard), cool in cold water.
Clean the lettuces bite-size, wash thoroughly in lukewarm water and spin dry. Peel the onion, cut into fine rings, marinate with salt and a few dashes of vinegar. Halve the cherry tomatoes. Drain the tuna and cut into bite-sized pieces.
Briefly rinse the potatoes under cold water, then peel and quarter lengthwise. Drain the olives, capers and anchovies. Peel and halve the eggs. Arrange everything colorfully on deep plates or in bowls. Serve drizzled with olive oil. Salt and vinegar can be added for individual seasoning.