Ingredients

• 3 tablespoons balsamic vinegar
• 1/8 cup apple juice
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• Dash pepper
• 6 tablespoons extra-virgin olive oil
• 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

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Instructions

1. 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.
2. 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.