Niçoise “Petite” Potato Salad
In a saucepan of salted boiling water, cook potatoes until tender, about 10 min.; drain. In a large bowl, combine potatoes, green beans, olives, onion 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.