Tuna nicoise salad

Nothing says "I'm on vacation" like a two-hour, three-glasses-of-rosé lunch. The key is finding a dish whose prep won't eat into valuable dozing-off-with-a-book-in-your-lap time. Enter this salad..

Ingredients

Instructions

1. Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside.
2. Bring a medium pot of salted water to a boil. Carefully add eggs and cook
   7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water (keep pot over high heat); chill until cold, about
   5 minutes. Peel; set aside.
3. Meanwhile, add green beans and potatoes 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 platter with cooked and raw vegetables and tuna. Top with pickled-briny ingredient(s), sprinkle with sea salt, and drizzle some reserved dressing over. Serve with remaining dressing alongside.
5. Do Ahead: Dressing can be made 5 days ahead; cover and chill. Eggs can be boiled and vegetables blanched 2 days ahead; cover and chill separately.