Potato Salad Nicoise

T's favorite salad (and the only way he'll gladly consume fish of any sort) is the Nicoise.  The nice thing about it is that there is something for everyone's tastes; bright vegetables, creamy potatoes and eggs, tangy olives and dressing, and a touch of mercury-laden tuna.  And Julia was right about a lot of things, but I prefer fresh tuna over the canned in her recipe. 

Last summer I created a Potato Salad Nicoise in honor of both the 4th of July and T's obsession with all things Tour' de France.  No photo but trust me, it is fantastic!

Potato Salad Nicoise

10 cooked new potatoes, quartered

20-30 green beans, blanched and halved

1 boiled egg, chopped

1 shallot, chopped fine

10 Nicoise olives

Dressing:

1/4 cup mayonnaise

1/4 cup sour cream

2-3 tablespoons mustard

Juice and zest of 1 lemon

Sugar, salt, pepper

2 cups arugula

6-8 ounces tuna, grilled but still quite pink

Fresh thyme

7 cherry tomatoes

Olive oil, balsamic vinegar, salt and pepper

Combine potatoes, beans, egg, shallot, and olives with dressing.  Arrange over arugula.  Top with tuna, thyme, tomatoes, and olive oil-balsamic.