Julia Child's salade niçoise with French potato salad

Peel the potatoes and cut into similar-sized pieces; submerge in water at once so they do not discolour.

Cover with cold water, salt, bring to a simmer and cook until just tender. Drain, put the lid back on and set aside 5 minutes.

Pour the warm potatoes into a bowl with scallions, chicken stock (or potato cooking water), rice vinegar and fresh parsley; stir and let steep about 10 minutes, stirring every few minutes.

Correct the seasoning with salt and pepper, add a drizzle of oil if wanted, toss and set aside.

Make the oil and lemon dressing: lemon zest, salt, Dijon mustard, lemon juice, oil and a few cracks of pepper in a jar; lid on and shake.

Arrange crisp lettuce leaves on a plate with a generous spoonful of the potato salad in the centre.

Add green beans, blanched, chilled and tossed with a little dressing, and canned tuna tossed with dressing.

Add tomatoes and a few slices of hard-boiled egg; drizzle with dressing; add a few black olives and capers on the tuna, pepper, and more dressing.