Potato, Tuna And Egg Salad - cooking recipe

Ingredients

12 None baby new potatoes
7 oz green beans, trimmed and halved crosswise
1/3 cup plain yogurt
2 tsp finely grated lemon peel
2 tsp lemon juice
2 cans (5 oz each) tuna in springwater, drained and flaked
6 None green onions, thinly sliced
2 tbsp coarsely chopped fresh flat-leaf parsley
4 None hard-boiled eggs, quartered

Preparation

Boil, steam or microwave potatoes and beans, separately, until tender; drain, cool.
For the dressing, combine yogurt and lemon peel and juice in a large bowl. Season
Quarter potatoes. Add to dressing with tuna, onion, beans and parsley; toss to combine. Serve salad topped with egg.