Potato And Tuna Nicoise Salad
|Small potatoes||1 Pound, sliced 1/4 inch thick|
|Whole green beans||1⁄2 Pound|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Cooking oil||2 Tablespoon|
|Sugar||1 1⁄2 Teaspoon|
|Dijon style mustard/Brown mustard||4 Teaspoon|
|Dried dill weed||3⁄4 Teaspoon|
|Canned tuna||6 1⁄2 Ounce, drained and broken into chunks (1 Can)|
|Tomatoes||2 Medium, seeded and cut into chunks|
|Red onion||1⁄2 Small, thinly sliced and separated into rings|
|Hard cooked eggs||2 , cut into wedges|
In a large saucepan bring 2 inches of water to boiling.
Add potatoes and green beans.
Cover and simmer 10 minutes or just till tender.
Remove beans with a slotted spoon; drain potatoes.
Cover and chill for 2 to 24 hours.
Meanwhile, for dressing, in a screw top jar combine lemon juice, oil, sugar, mustard, dillweed, 2 tablespoons water, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Cover and shake well to blend.
Chill for 2 to 24 hours.