SERVES 6

From Ina Garten's 'The Barefoot Contessa Cookbook'. One of our McOmber FAVES! This is a wonderful summer afternoon lunch. It is a breeze to prepare and can be prepared ahead…in fact it tastes better if it has an hour or so to sit for the flavors to soak into the potatoes. Some roasted sweet potatoes would actually be FABULOUS here swapped out for half of the red potatoes.

1/2 POUND fresh green beans, stems removed
1 RECIPE French Potato Salad (see recipe below)
1 6-ounce can tuna, drained and flaked
1/2 CUP capers, drained
1 CUP halved cherry tomatoes
1/2 CUP small-diced red onion (1 small onion)
1/2 CUP good black olives, pitted
6 hard-cooked eggs, peeled and quartered

In a pot of boiling salted water, blanch the green beans for 3 to 5 minutes, until barely tender. Drain and immerse into ice water for 5 minutes. Drain again.

In a large bowl, combine the green beans with the potato salad, tuna, capers, tomatoes, onions, olives, and eggs. Serve at room temperature.

TIPS:
To make hard-cooked eggs with no darkness around the yolks, put the eggs in a pan, cover with cold water, and bring to a [ull boil. Turn off the heat and allow them to sit for 5 min­utes. Remove the eggs from the water, cool for 2 minutes, and peel.
"Shocking" the fresh green beans in ice water immediately after blanching will ensure they stay bright green and crisp.

french potato salad
SERVES 4 TO 6

1 POUND small white boiling potatoes (choose white and red potatoes of similar sizes so they cook for the same length of time)
1 POUND small red boiling potatoes
2 TABLESPOONS good dry white wine
2 TABLESPOONS chicken stock
3 TABLESPOONS champagne vinegar (I just use white wine vinegar - easier to find)
1/2 TEASPOON Dijon mustard
2 TEASPOONS kosher salt
3/4 TEASPOONS  freshly ground black pepper
1/2 CUP plus 2 TABLESPOONS good olive oil
l/4 CUP minced scallions (white and green parts)
2 TABLESPOONS minced fresh dill
2 TABLESPOONS minced flat-leaf parsley
2 TABLESPOONS chiffonade of fresh basil leaves

Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in half (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm pota­toes before proceeding.

Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 tea­spoon pepper and slowly whisk in the olive oil to make an emul­sion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.