The French salad staple gets a makeover as a sandwich with tuna, tomatoes, capers and potatoes.
4 lb. yellow fresh potatoes
24 baguette or focaccia rolls
3 lb. water-packed tuna, drained
4 lb. sliced tomatoes
1 cup extra virgin olive oil
½ cup capers
Salt and black pepper as needed
24 hard-cooked eggs
12 cups blanched haricots verts
Green and black olives as needed
1. Simmer potatoes until tender; drain. When cool enough to handle, peel and cut into ½-inch thick slices.
2. For each sandwich, cut one roll in half horizontally. Layer bottom half of roll with 2 ounces tuna, three to four tomato slices and three to four potato slices. Drizzle with 2 tsp. olive oil. Sprinkle with 1 tsp. capers, salt and pepper. Close roll or serve open faced. Garnish plate with one slice egg, ½ cup haricots verts and olives.
Recipe by United States Potato Board