Serves 8

For the Salad:

2fi cups cooked green beans

8 new potatoes, cooked until fork tender and cut into quarters

8 plum tomatoes, quartered

1 small red onion, sliced thin

4 hard-boiled eggs, sliced

2 (6-ounce) cans tuna packed in water without salt

For the Dressing:

∕ cup snipped parsley

1 tablespoon salt-free Dijon mustard

1 teaspoon sugar

∕ cup red wine vinegar

Freshly ground black pepper, to taste

fi cup olive oil

• Arrange the green beans, potato quarters, and tomatoes on a serving plate with the slices of onion and hard-boiled egg.

• Drain the tuna and flake it over the top of the vegetables.

• Whisk together parsley, mustard, sugar, vinegar, and pepper.

• Drizzle in the oil while continuing to whisk until the dressing emulsifies and starts to look cloudy.

• Pour over the salad and serve.