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Spanish Potato Salad That Steals The Show

Ingredients

• 4 ounces trimmed fresh green beans (about 1 cup)
• 6 Yukon gold potatoes, scrubbed (about 2 pounds)
• 5 tablespoons sherry vinegar
• 4 teaspoons fresh lemon juice
• 2 teaspoons kosher salt
• 1 teaspoon black pepper, plus more for serving
• 3/4 cup extra-virgin olive oil
• 1 pound cherry tomatoes, halved (about 2 cups)
• 2 (4-ounce) cans white albacore tuna in olive oil, drained and flaked 
• 1 small red bell pepper, thinly sliced (about 1 cup)
• 1 cup thinly sliced red onion (about 1 medium onion)
• 1/2 cup pitted dry-cured black olives
• 2 large hard-boiled eggs, peeled and quartered, for serving 
• Chopped fresh parsley, for serving

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