Easy Tuna Niçoise Potato Salad

Ingredients 

• 500g Charlotte  / salad potatoes, halved
• 150g green beans, halved
• 2 tbsp French dressing
• 75g black olives, pitted
• 2 x 200g tins tuna in brine, drained
• 4 hard boiled eggs, quartered

Method

1. Place potatoes in a pan, cover with water and bring to the boil. Cook for 10-15 minutes until tender, adding the beans for the last 5 minutes. Drain and allow to cool slightly.
2. Stir in the dressing then gently mix in the olives and tuna. Transfer to a serving platter and add the egg quarters before serving.

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