We left the tuna out of this classic salad, but feel free to add it back in if you like.




  • In a medium saucepan cook the potatoes in lightly salted boiling water, covered, for 5 minutes. Break up frozen beans and add them to the potatoes in saucepan. Return to boiling; reduce heat. Cover and simmer for 4 to 6 minutes more or until potatoes are tender and green beans are just crisp-tender; drain. Cool slightly.

  • In a large salad bowl combine potato-green bean mixture, tomatoes, yellow or green peppers, and olives. Pour salad dressing over mixture, tossing gently to coat. Cover and chill for 2 to 3 hours.

  • To serve, line individual plates with romaine lettuce. Top with vegetable mixture and hard-cooked eggs. Makes 4 servings.

Nutrition Facts

410 calories; 30 g total fat; 5 g saturated fat; 213 mg cholesterol; 507 mg sodium. 29 g carbohydrates; 6 g fiber; 11 g protein; 505 RE vitamin a; 67 mg vitamin c; 81 mg calcium; 3 mg iron;