1 1/2 lbs. sm. unpeeled round red potatoes
1/4 c. red wine vinegar
2 tbsp. olive oil
2 tbsp. minced red onion
2 tbsp. chopped fresh parsley
1 tsp. Dijon mustard
1/4 tsp. dried whole basil
1/8 tsp. salt
1/4 tsp. pepper
1 (6 oz.) can chunk white tuna, packed in water, drained
1/4 c. thinly sliced celery
2 tbsp. sliced ripe olives

Cook potatoes in boiling water 25 minutes or until tender. Drain; cut into quarters, and place in a large bowl. Combine red wine vinegar and next 7 ingredients in a small bowl; stir well with a wire whisk. Pour over potatoes; toss gently. Add tuna, celery, and olives; toss gently. Serve warm, or cover and chill. Yield: 4 main dish servings (about 241 calories per 1 1/4 cup serving).

Calcium 35; carbohydrate 29.5; cholesterol 14; fat 8.3; iron 2.8; sodium 293; protein 12.5.