Niçoise Salad (The Best)

Ingredients

• Dressing

  • 6 tbsp (90 ml) olive oil
  • 3 tbsp (45 ml) red wine vinegar
  • 4 anchovy fillets, chopped

• Salad

  • 1 lb (450 g) fingerling potatoes, peeled and quartered lengthwise (see note)
  • ¾ lb (340 g) green beans, trimmed and cut into 3 pieces
  • 4 eggs
  • ½ cup (125 ml) cold water
  • 2 tbsp (30 ml) red wine vinegar
  • ½ red onion, thinly sliced
  • 1 small Boston lettuce, leaves separated
  • 1 red bell pepper, seeded and thinly sliced
  • 1 green bell pepper, seeded and thinly sliced
  • 1 English cucumber, thinly sliced
  • 1 lb (450 g) cocktail tomatoes, cut into 8 pieces each
  • 2 cans (7 oz/198 g each) oil-packed pale tuna, drained and coarsely flaked
  • ½ cup (70 g) black olives, with or without pits