This salad is best in spring, when tiny, new potatoes and baby artichokes and beets are available at the market. It comes together quickly if you prepare some of the ingredients ahead of time. When roasting the potatoes, you can add a handful of garlic cloves and/or herbs if you like, such as thyme or savory. In place of the seared tuna, try large flakes of tuna confit or slow-roasted salmon.
Make Ahead Tips
You can cook the new potatoes, artichokes, beets, and eggs up to a day in advance and refrigerate, but wait to make the vinaigrette shortly before serving. If you refrigerate any element, be sure to let it come to room temperature before finishing the salad.
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