Peel the Kipfler Potato (500 gram) and pop them in a pot to boil or steam until soft. Place the cooked potatoes into a large mixing bowl and drizzle with Olive Oil (to taste).
Add to the cooked potatoes some Sea Salt (to taste), Freshly Ground Black Pepper (to taste), the Fresh Chives (1 bunch) and fresh Fresh Parsley (1 bunch) finely chopped, and toss to combine.
Hard boil the Egg (6). Once cooked, remove the eggs from the pot and peel them straight away, cut in half and set aside.
Place the Green Beans (2 handful) in a bowl and pour some boiling water over them. Leave the beans for a minute or two then drain the water and set them aside.
To make the vinaigrette dressing, place Lemon (1), Freshly Ground Black Pepper (to taste), Olive Oil (1/3 cup), Sea Salt (to taste) and Dijon Mustard (1 tablespoon) into a jar and shake vigorously.
Place the cooked potatoes, Truss Tomato (10), Lebanese Cucumber (1), cooked green beans and Kalamata Olives (100 gram) into a serving bowl, then add the drained Tuna (1 can), Anchovy (8), and eggs on top.
Drizzle over the vinaigrette and sprinkle with chopped fresh chives and fresh parsley. Voila! A delicious Niçoise salad. Enjoy!