Nicoise "Petite" Potato Salad - cooking recipe

Ingredients

0.5 (454 g) bag medley pepites potatoes, quartered
1 cup green beans, cooked
1/2 cup pitted black olives
1/2 medium red onion, sliced
1 pint red grape tomatoes
2 tbps. white wine vinegar
2 tablespoons extra virgin olive oil
1 (113 g) container goat's milk cheese, crumbled
2 (170 g) cans lemon & pepper flaked light tuna

Preparation

IN a saucepan of salted boiling water, cook potatoes until tender, about 10 minutes; drain. In a large bowl, combine potatoes, green beans, olives , onions, and tomatoes.
Whisk together vinegar and olive oil. Pour over salad and toss gently. Transfer to a platter. Sprinkle cheese crumbles and tuna over the top.