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Fill a medium pot halfway with water and bring to a boil. Using a spoon, gently place eggs in water, making sure they are fully submerged. Cook for 7 minutes, then transfer immediately to a large bowl of ice water. Set aside.
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Place potatoes in a large pot, then fill with water, covering potatoes by about 2 cm (1 in.). Cook for 15 minutes or until tender. Drain, then cut each potato into quarters and set aside.
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While eggs and potatoes are cooking, mix dressing ingredients in a bowl.
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Peel eggs, cutting each in half.
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In a large bowl, add remaining salad ingredients: potatoes, lettuce, green beans, tuna, olives and onion. Add dressing and toss to coat. Top salad with eggs and serve.
Chef’s Secret:
If you are planning to serve the salad the next day or later, store it without the dressing. Add dressing just before serving.