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Salad:

• 1/2-pound baby French green beans, stems removed
  
• 1 recipe potato salad (see recipe below)
  
• 7.5-ounce pouch StarKist Zesty Lemon Pepper Tuna
  
• 1/2 cup capers, drained
  
• 1 cup grape tomatoes, halved
  
• 1/2 cup diced red onion
  
• 1/2 cup Kalamata olives, pitted
  
• 6 hard-cooked eggs, peeled and quartered
  
• 6 anchovy fillets (optional)

Potato Salad:

• 10 medium red potatoes, scrubbed, don't peel
  
• 1/2 cup white wine
  
• 1/2 cup Wyler's Chicken Stock
  
• 2 bunches scallions, diced
  
• 1/4 cup minced parsley
  
• 1/4 cup minced fresh basil

Dressing:

• 1/2 cup Heinz Cider Vinegar
  
• 3 tablespoons Heinz Dark Mustard
  
• 1 1/2 cups extra-virgin oil
  
• Salt and freshly ground black pepper to taste

In a pot of boiling salted water, blanch the green beans until just crisp tender. Drain and immerse into ice water to stop the cooking. Drain again.

Make the potato salad: Cook potatoes until just tender -- slice while still hot and combine with wine and Wyler's Chicken Stock. Add remaining ingredients and toss with dressing.

In a large bowl, combine the green beans with the potato salad, tuna, capers, tomatoes, onions, olives, eggs and anchovy fillets. Serve at room temperature.

Dressing: Add all dressing ingredients except oil in food processor and process until well blended. With machine running, slowly pour oil through feed tube to make a well-emulsified dressing.

Serves 6.

Developed for H.J. Heinz Co. by Rania Harris

Thursday, September 26, 2002