250 g green beans 8 oz
375 g small new red potatoes, sliced 12 oz
50 ml olive oil 1/4 cup
50 ml white vinegar 1/4 cup
5 ml salt 1 tsp
1 ml dried tarragon 1/4 tsp
.5 ml dry mustard 1/8 tsp
pepper
375 ml can flaked salmon or tuna 1 1/2 cup
2 medium tomatoes, cut into wedges
2 hard cooked eggs, cut into wedges
50 ml green onions, sliced 1/4 cup
Cook green beans and potatoes in a large covered saucepan in boiling water for 15 to 20 minutes or until just tender. Drain; place vegetables in a medium bowl. Cover and chill for 2 to 24 hours.
DRESSING: Combine oil, vinegar, sugar, tarragon, mustard and pepper. Mix well.
To serve, line 4 dinner plates with lettuce leaves. On the lettuce lined plates, arrange green beans, potatoes, salmon or tuna, tomatoes, hard cooked eggs. Sprinkle each serving with green onions. Shake dressing well and pour over salads.
Serves 4