1 lb. small new potatoes
coarse salt and ground pepper…
6 large eggs
3 cups Chopped Romaine lettuce or watercress
3 can’s of chicken or tuna – drained
2 Avocados – sliced lengthwise
3 Scallions, thinly sliced (white & green)
2 tsp. Dijon Mustard
1 Tb. Cider vinegar
1/4 cup extra-virgin olive oil
In a medium pot, bring potatoes to a boil in salted water over high heat. Reduce heat and cook at a rapid simmer until potatoes are fork tender. (15 minutes). Drain and run under cool water to stop the cooking, then cut in half or quarter if large.
In another medium pot, bring 4 cups water to a boil and carefully add eggs to the water. Set a timer for 9 minutes (7 minutes if you like set whites w/ runnier egg yolks). Prepare a bowl of ice water and set eggs to cool for 5 minutes. Carefully peel eggs.
Arrange lettuce on a larger platter with potatoes, tuna, avocados and scallions. Cut eggs in half and place on platter with chicken/tuna. In a small bowl whisk together mustard, vinegar and oil. season with salt and pepper. Drizzle dressing over salad and serve.