Classic Niçoise Salad with Tuna and Potatoes

First, put the potatoes on to boil: Wash them thoroughly under running water (do not peel them), then place them in a small pot, cover with water, and bring to a boil. Meanwhile, cut the tomatoes into quarters and the Little Gem lettuce into smaller pieces. When the water starts to boil, salt it, reduce the heat to medium, cover the pot, and cook the potatoes for 14-15 minutes.

While the potatoes are cooking, prepare the eggs: Place them in a small pot, cover with water, bring to a boil, and cook for 7-8 minutes over medium-high heat. After cooking, immediately cool them down with cold water.

Approximately 2 minutes before the potatoes finish cooking, add the green beans to the pot. When both the potatoes and green beans are cooked, drain them and cool them under running water. Then, cut each cooked potato in half.