Well, there's always the classic salad Nicoise. Instead of doing a composed salad, I don't see why you couldn't toss the ingredients together (potatoes, green beans, hard-boiled eggs, kalamata olives, maybe cherry tomatoes, and anchovies for those who love them) and dress with a vinaigrette. I've posted a link to a nice sounding recipe for you.

seagrass

Here is a link that might be useful: BBC recipe

...forgot the tuna LOL!

seagrass

Our Hawaiian friends make a potato/macaroni/tuna salad that is really good.....I will have to see if I can find the recipe.

this is a recipe i set aside after seeing her show, it looked great~

Giada's Tuna and Green Bean Salad

4-6 servings 45 min 30 min prep

1 1/2 lbs slender green beans, trimmed, halved crosswise
3 teaspoons salt, plus more to taste
2 large red potatoes, diced
1/3 cup fresh lemon juice
2 garlic cloves, finely chopped
1/3 cup extra-virgin olive oil
1 teaspoon dried oregano
3/4 teaspoon fresh ground black pepper
8 ounces cherry tomatoes, halved
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley
9 ounces canned tuna packed in oil, drained

Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes. Using a mesh strainer, transfer the green beans to a large bowl of ice water to cool completely. Drain the green beans and pat dry with a towel.
Add 2 teaspoons of salt to the same cooking liquid and bring the liquid to a simmer. Add the potatoes to the simmering liquid and cook until they are just tender but still hold their shape, about 8 to 10 minutes.
Transfer the potatoes to the ice water to cool completely. Drain the potatoes and pat dry with a towel.
In a small bowl, whisk the lemon juice, garlic, oil, oregano, 1 teaspoon salt and 3/4 teaspoon pepper.
Place the tomatoes, basil and parsley in a large serving bowl. Add the tuna and toss gently to combine.
Add the green beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat.

Are you thinking of Sharon Cb's ?

Diane's Home Cookin Chapter: Salads, main

Russian Salad - Ensaladilla Rusa
================================
Four or more servings:

1-1/2 lbs (640 grams) potatoes
3/4 cup (100 grams) cooked peas - (I used frozen steamed)
1 tin tuna steak drained - 1/2 pound tin (225 grams)
1 small jar green pitted olives - I bought them stuffed with pimento
1 small roasted red pepper, cored, peeled and cut into strips (I used them from
a jar)
2 boiled eggs
2 tablespoons mayonnaise (I used 3 heaping)
1 tablespoon mayonnaise thinned with a little milk
Salt
My option: a dusting of paprika over all
. 1) Boil the potatoes in their skins until tender. Drain and cool. When
cool peel and dice into a large bowl.

2) Add the cooked peas, the olives cut in halves (save a few whole ones
for the garnish), the tuna flaked and one of the chopped eggs. Add salt
to taste and then combine with the 2 (or 3) TBS mayonnaise

3) Spread the mixture on a platter forming a mound. Cover it completely
with the thinned mayonnaise. A large serving spoon helps to coax it
into shape.

4) Decorate with the strips of pepper, olives and the rest of the eggs.

5) It will keep in the fridge for a few days, improving with taste.

6) Serve with crusty bread.

posted by Sharon Cb

Nancy: You can do anything you like. Make a Potatoe Salad and a Tuna Salad. Put in whatever spices you like, along
with some cut up hard boiled eggs. Mix everything together.
I even put in some small chunks of tomatoe and sharp Provolone Cheese, when serving.
Go for it !!!!!
Lou

Lou...I did go for it. Posted it on the WFD thread.

I did red potatoes, hard boiled eggs, peas, celery, herbs, capers. S+P, touch of sugar, mayo and abacore tune. It turned out great. Happy to have enough for dinner again tonight.

Nancy

Red Potato and Tuna Salad

Makes 6 servings
Source: I developed this after enjoying it at a deli in Baltimore. Adding vinegar to the cooking water forms a crust on the potatoes so they do not come to pieces with mixing.

1 pound small red potatoes
1 tablespoon white vinegar
2 6-ounce cans tuna packed in water drained
2 ribs celery minced
1/2 small onion minced
1/4 cup sweet pickle relish
1/4 cup mayonnaise
Salt
Black pepper

Wash, but do not peel the potatoes. Cut into halves or quarters depending on size. Cover with water. Add vinegar to the cooking water and cook until tender, but still firm. Drain and allow to cool. Put in large bowl, add all other ingredients and toss to mix. Chill at least one hour and serve chilled.