- 6 baby potatoes
- 8 green beans
- 1 baby cucumber, sliced
- 2 Tbsp red wine vinegar
- 1 tsp sugar
- 1 bunch watercress
- 2 eggs, soft boiled and halved
- 2 Tbsp pepperocini
- 1/4 cup cherry tomatoes, halved
- 2 1/2 oz canned tuna
- 1/4 cup kalamata olives
- 1/4 tsp mustard
- 1 Tbsp red wine vinegar
- 2 tsp lemon juice
- 4 chives, finely minced
- 2 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
Bring a large pot of water to a boil over high heat. Add baby potatoes and cook until fork tender, about 15 minutes. Add green beans and cook until bright green, an additional 2 minutes.
Meanwhile, make an ice bath in a large bowl. Drain pot and transfer vegetables to an ice bath.
To prepare the dressing, in a bowl, add all ingredients except oil and mix well, using either a whisk or a fork. Slowly drizzle oil into bowl while mixing vigorously (this helps emulsify the dressing). Once oil is incorporated, set aside half of dressing into a small bowl.
Drain potatoes and green beans and pat dry. Slice potatoes in half, add to dressing bowl and toss until well coated.
In a small bowl, combine red wine vinegar and sugar. Mix well, then add cucumber slices. Set aside until ready to build salad.
To assemble the salad, chop off water cress leaves and place on bottom of plate. Add potatoes, green beans, eggs, pepperoncini, tomatoes, tuna, olives, and cucumber slices. Drizzle salad with remaining dressing before serving.
Nutrition per serving: 550 calories; 36g total fat (6g saturated); 470mg sodium; 38g carbohydrates; 6g dietary fiber; 5g sugar (2g added sugar); 18g protein.