Tuna And Potato Salad

• FOR THE SALAD:
• 1/2 pounds Fresh, Skinny Green Beans, Ends Removed
• 3 whole Red Potatoes, Skin-on, Each Potato Cut Into 8 Wedges
• 1 pint Grape Tomatoes, Halved
• 1 whole Shallot, Thinly Sliced
• 12 ounces, weight Romaine Lettuce, Chopped
• 1 can (12 Oz. Size) Tuna In Water, Drained
• FOR THE DRESSING:
• 1/3 cups Olive Oil
• 4 Tablespoons Red Wine Vinegar
• 3/4 teaspoons Paprika
• 1/4 teaspoons Garlic Powder
• 1 Tablespoon Honey
• 1/4 teaspoons Salt

1. Bring a large pot of salted water to a boil. Add the green beans and cook until they are crisp-tender. Pull out the green beans and submerge into a bowl of ice water to stop the cooking process. Add the potato wedges to the boiling water and cook until fork tender; drain.
2. In a large bowl toss the remaining salad ingredients. Gently toss in the green beans and potatoes.
3. To make the dressing, combine the olive oil and the remaining dressing ingredients. Whisk to combine.
4. Toss the salad with the desired amount of dressing and serve immediately. Season with salt and pepper to taste.

salad, green beans, red potatoes, grape tomatoes, shallot, water, dressing, olive oil, red wine vinegar, paprika, ubc, honey, ubc

Taken from tastykitchen.com/recipes/salads/tuna-and-potato-salad/ (may not work)