Ingredients

• ¾cup extra-virgin olive oil
• ¼cup fresh lemon juice
• 2Tbsp. Dijon mustard
• 1tsp. honey
• 1tsp. freshly ground black pepper
• 1tsp. kosher salt, plus more
• 6large eggs
• 1lb. green beans, trimmed and/or new or baby potatoes, halved if larger
• 4cups thinly sliced seedless cucumbers
• 3cups oil-packed tuna
• Olives, capers, peperoncini, pickles, anchovies, or other pickled-briny ingredients, drained well (for serving)
• Flaky sea salt

Instructions

1. Whisk ¾ cup extra-virgin olive oil, ¼ cup fresh lemon juice, 2 Tbsp. Dijon mustard, 1 tsp. honey, 1 tsp. freshly ground black pepper, and 1 tsp. kosher salt in a medium bowl; set niçoise salad dressing aside.
2. Bring a medium pot of salted water to a boil. Carefully add 6 large eggs and cook 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water (keep pot over high heat); chill eggs until cold, about 5 minutes. Peel; set aside.
3. Meanwhile, add 1 lb. green beans, trimmed and/or new or baby potatoes, halved if larger to the same pot of boiling water and cook until just tender, 2–4 minutes for green beans, 10–15 minutes for potatoes. Using a slotted spoon, transfer to bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.
4. To serve, slice eggs in half and arrange on a large platter with green beans and/or potatoes, 4 cups seedless cucumbers, thinly sliced on a diagonal, and 3 cups oil-packed tuna. Top with olives, capers, peperoncini, pickles, anchovies, or other pickled-briny things, drained well, sprinkle with flaky sea salt, and drizzle some reserved dressing over. Serve with remaining dressing alongside.
5. Do Ahead: Niçoise salad dressing can be made 5 days ahead; cover and chill. Eggs can be boiled and vegetables blanched 2 days ahead; cover and chill separately.