TOTAL TIME: 1 hr
Prep: 20 min
Inactive Prep: 20 min
Cook: 20 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

VINAIGRETTE:
    SALAD:
    • 4 red potatoes, scrubbed well, cut into 1-inch wedges, boiled until tender and allowed to cool
    • 1 pound haricots verts, trimmed, steamed until just tender but still bright green and allowed to cool
    • 1/4 cup minced fresh parsley leaves (about 1-ounce)
    • 2 (6-ounce) cans tuna, drained
    • Salt and freshly ground black pepper
    • 6 hard boiled eggs (peeled while warm) and allowed to cool, cut into 4 wedges lengthwise
    recipe tools

    Directions

    Prepare the salad dressing just before use. Add vinegar, apple juice, Dijon mustard, salt, and pepper 1 at a time through the feed opening of a running blender. Then, leaving the blender running, add the olive oil in a slow steady stream.

    Cut the potatoes into 1/4-inch thick slices and add to a mixing bowl. Slice the green beans into 3/4 to 1-inch lengths and add to the potatoes. Fold in parsley and tuna. Toss gently with enough dressing to coat and top with wedges of hard boiled egg.
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