Potato Salad Provencal

A different take on potato salad from Women's Day magazine.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs small red potatoes, scrubbed and cut into 3/4 inch pieces
• 8  ounces fresh green beans, cut in 2 inch pieces
• 3  tablespoons olive oil
• 2  tablespoons red wine vinegar
• 1  tablespoon Dijon mustard
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon sugar
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon garlic, minced
• 1 (12 ounce) jar  roasted red peppers
• 1 (6 ounce) can tuna in water, drained
• 3⁄4 cup dill pickle, chopped
• 1⁄2 cup red onion, thinly sliced

Directions

1. Cover potatoes with water in saucepan and cook 8 minutes. Add green beans and cook 7 more minutes until tender. Drain and place in large bowl.
2. For dressing, whisk together olive oil, vinegar, mustard, salt, sugar, pepper and garlic. Pour half the dressing over potatoes and beans. Mix gently.
3. Stir in remaining ingredients and rest of dressing.
4. Can be served warm or at room temperature.