Nicoise Salad

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2 cups boiled potatoes cut into bite size chunks or baby red potatoes

12 asparagus spear or green beans, cooked

4 eggs, boiled, cut into quarters

1/4 cup extra virgin olive oil

1/4 cup red wine vinegar

2 teaspoons dijon mustard

1 teaspoon sugar

2 small can tuna in oil 

2 baby cos lettuce

2 cups cherry tomatoes, cut in  half

1/2 cup Kalamata olives

1/4 cup capers (optional)

Sea salt and black peppers

Whisk together dijon mustard, sugar, and red wine vinegar to combine. Set aside.

Drain tuna. 

Arrange salad on a serving platter. Season with sea salt and black pepper. Drizzle with dressing and serve.

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