Potato Antipasta Salad With Tuna Recipe

• 1 1/2 lbs. sm. unpeeled round red potatoes
• 1/4 c. red wine vinegar
• 2 tbsp. extra virgin olive oil
• 2 tbsp. chopped red onion
• 2 tbsp. minced fresh parsley
• 1 teaspoon Dijon mustard
• 1/4 teaspoon dry whole basil
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 1 (6 ounce.) can chunk white tuna, packed in water, liquid removed
• 1/4 c. thinly sliced celery
• 2 tbsp. sliced ripe olives

1. Cook potatoes in boiling water 25 min or possibly till tender.
2. Drain; cut into quarters, and place in a large bowl.
3. Combine red wine vinegar and next 7 ingredients in a small bowl; stir well with a wire whisk.
4. Pour over potatoes; toss gently.
5. Add in tuna, celery, and olives; toss gently.
6. Serve hot, or possibly cover and chill.
7. Yield: 4 main dish servings (about 241 calories per 1 1/4 c. serving).
8. Calcium 35; carbohydrate 29.5; cholesterol 14; fat 8.3; iron 2.8; sodium 293; protein 12.5.

unpeeled round red potatoes, red wine vinegar, extra virgin olive oil, red onion, parsley, mustard, basil, salt, pepper, chunk white tuna, celery, olives

Taken from cookeatshare.com/recipes/potato-antipasta-salad-with-tuna-40744 (may not work)