10 new potatoes, scrubbed clean
10 plum tomatoes, quartered
2 lbs. fresh green beans, cooked
1 purple onion, thinly sliced
1/4 c. black olives
1/4 c. Spanish olives
1/2 tsp. salt
1 tsp. fresh ground black pepper
6 hard-boiled eggs, quartered
1 sm. can of oil packed white tuna

Cook potatoes in boiling salted water until tender, approximately 15 minutes. Drain and cool. Quarter potatoes and reserve in large bowl.

Add tomatoes, green beans, onion, olives, salt and pepper. Pour 1/2 of dressing over mixture and toss well. Transfer mixture to a large serving bowl. Arrange eggs around edge, flake tuna over the top and drizzle with remaining dressing. Serve at room temperature.

DRESSING:

1 tbsp. prepared Dijon mustard
4 tbsp. red wine vinegar
1 tsp. granulated sugar
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
1/2 c. olive oil
1 tsp. dried basil
1/2 tsp. dried parsley

Whisk together mustard, vinegar, sugar, salt, pepper, basil and parsley. Slowly dribble in olive oil while continuing to whisk, until thickened. Use at once.