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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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