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Ingredients

• 8 small red potatoes, cooked in salted water until tender but not mushy (skins on)
• 2 lbs green beans, trimmed, blanched in boiling water until bright green but still crispy
• 10 Oval cherry tomatoes
• 1 small purple onion, sliced thinly
• 1/2 cup olives (no pits)
• 6 hard boiled eggs, quartered
• 2 cans 12 oz white tuna, packed in oil
• 2 oz anchovy fillets (optional)
• Dressing:
• 1 tbs Dijon mustard
• 4 tbs red wine vinegar
• 1/2 cup olive oil
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup finely chopped flat leaf parsley

Description

This Salad Will Look And Taste Fabulous For Your Guests This Summer. You Will Be Dreaming Of "Europe". Enjoy

Group Recipes