Niçoise Salad with Sun-Dried Tomato Vinaigrette

Bring a small saucepan of water to a boil. Add the eggs and cook for 6 minutes. Drain and run under cold water until cool enough to handle. Peel and cut each in half.

Put the sun-dried tomatoes in a bowl and pour 1/2 cup hot water over them. Let stand for 15 minutes. Drain well and return to the bowl. Stir in the lemon zest, elderflower cordial, oil, lemon juice, and vinegar. Season to taste with salt and let stand.

Put the potatoes in a medium pot and add enough water to cover by 2 inches. Bring to a boil, season with salt, then reduce the heat to maintain a steady simmer. Cook until a knife pierces through the potatoes easily, about 20 minutes. Drain well. When cool enough to handle, peel and cut into 1/4-inch-thick rounds.