Tuna Potato Salad

By LRay

Southern Living

JULY 2012

Ingredients

• 2 pounds assorted baby potatoes
• 1 (8-oz.) package fresh tiny green beans
• 3 large eggs
• 1 (7-oz.) package refrigerated fire-roasted red bell peppers in oil, drained and chopped
• 3 tablespoons finely chopped red onion
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 garlic cloves, pressed
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 2 (5-oz.) cans solid white tuna in spring water, drained

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

1. Bring potatoes and water to cover to a boil; cook 15 minutes. Add beans and eggs; cook 5 minutes. Drain. Cut potatoes in half lengthwise, and cool 10 minutes.

2. Peel eggs under cold running water, and cut into wedges.

3. Gently stir together roasted red bell peppers, next 3 ingredients, potatoes, and beans. Whisk together garlic and next 6 ingredients; gently toss with potato mixture. Arrange on a serving plate with tuna and eggs.