Summer Egg Salad - cooking recipe

Ingredients

6 medium eggs
750 g baby potatoes
200 g French beans
185 g tuna in water
50 g black olives, pitted
1/2 small red onion, very finely sliced
100 g cherry tomatoes, halved
12 basil leaves
Dressing
50 ml cider vinegar
25 ml olive oil
5 ml lemon juice
salt and pepper

Preparation

Boil the eggs for 5 minutes. Plunge into cold water and peel at once.
At the same time, boil potatoes for 20 minutes. Drain and allow to cool.
Also cook french beans in boiling water until tender, but with some bite. (Or use the microwave oven.).
Halve the olives, slice the onion and drain the tuna chunks.
Mix together the dressing ingredients and coat the potatoes and beans with the mixture.
Arrange the tomatoes, olives, onion, tuna basil leaves and lastly arrange the quartered eggs.