This prep is made quicker if you boil the potatoes first and then in the last few minutes of cooking them add the beans and voila, both are done! Be sure to drop the green beans in cold water to stop the cooking process so that they don't go limp on you.
If you can, buy the highest quality canned tuna you can afford, it makes such a difference. I happened to have some leftover aioli in the fridge and we used that to dress the lettuce. This didn't seem too far fetched since a quick internet search of Nicoise dressing turned up three different ones, all of which claiming to be authentic. So use what you like!
Classic Nicoise Salad
1 head of bibb lettuce, cored and torn into bite size pieces
2-3 red or yellow potatoes
1/2 lb green beans, ends snipped, cut in 3 inch pieces
2-3 roma tomatoes, chopped
1 boiled egg per diner
3-4 olives (nicoise are traditional but I used kalamatas)
anchovies (2-3 per diner if they eat them)
dressing of choice
1 can albacore tuna
Bring pot of water to boil and cook potatoes. A few minutes before the potatoes are tender, add green beans and cook another 5 minutes. Drain and remove potatoes and run cold water over beans to stop cooking. Allow to chill.
Dress lettuce with dressing and divide evenly between diner's plates. Top salad with tuna, sliced potatoes, hard boiled egg, beans, olives and anchovies if using.
Recipes currently inspiring me:
Olive and Sun-dried Tomato Tapenade at ECurry!
Linguine with Burrata, Greens and Sweet Pepper Sauce at Eats Well With Others
Taco Salad at Closet Cooking