6 med. potatoes (about 2 lb.)
1 c. prepared low calorie oil & vinegar dressing
3 c. assorted fresh vegetables (trimmed asparagus, green beans, snow peas) cooked crisp-tender, drained & cooled
2 med. tomatoes, sliced
1 c. sliced mushrooms
1 bunch radishes, trimmed
2 cans (6 1/2 oz. each) tuna in water, drained & flaked
Lettuce leaves
Parsley sprigs

In 2 quart saucepan cook potatoes, covered, in about 1 inch boiling water just until tender, about 30 minutes; drain. Slice hot potatoes 1/4 inch thick. In large bowl toss potatoes with half of the dressing. Cover and chill.

To serve: Arrange marinated potatoes, cooked vegetables, tomatoes, mushrooms, radishes and tuna on lettuce-lined serving platter. Garnish with parsley. Pass remaining dressing separately.