Ingredients

• 1  pound whole tiny new potatoes, quartered
• 1  pound green beans, cut into 1-inch pieces
• 2  teaspoons Dijon-style mustard
• 2  cloves garlic, minced
• 2  tablespoons rice vinegar
• 2  tablespoons teriyaki sauce
• 1  teaspoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
• 1/4  cup olive oil
• 1/4  teaspoon cracked black pepper
• 2  tomatoes, cut into wedges
• 1  medium cucumber, peeled and thinly sliced
• 1  medium sweet onion, thinly sliced and separated into rings
• 2  hard-cooked eggs, chilled and quartered
• 1  medium red or yellow sweet pepper, seeded and cut into thin strips
• 12  kalamata olives
• 1  6-1/2-ounce can chunk white tuna, drained and flaked

Directions

1. In a 3-quart saucepan, cook potatoes and green beans in boiling salted water for 8 to 10 minutes or until potatoes are tender and beans are crisp-tender. Drain; set aside.

2. For dressing, in a blender container or food processor bowl, place mustard, garlic, vinegar, teriyaki sauce, tarragon, oil, and pepper. Cover and blend or process for 10 to 20 seconds or until thoroughly combined. Transfer to a container with a tight-fitting cover.

3. Toss together the cooked potato and bean mixture, tomatoes, cucumber, and onion. To tote, place in a container that has a cover. Top with egg quarters, sweet pepper strips, olives, and tuna; cover. Transport salad and dressing in an insulated cooler with ice packs. Serve within 1 hour. To serve, drizzle dressing over salad. Makes 4 servings.