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© Meredith Corporation. All rights reserved. Used with permission.
In a large covered saucepan, cook potatoes and fresh beans (if using) in boiling salted water for 20 to 25 minutes or until just tender. (If using frozen beans, begin cooking potatoes and add beans to the saucepan to cook for the time recommended on the package.) Drain well. Cool slightly. Slice potatoes. Set aside while preparing dressing.
For dressing, in a large skillet, cook onion in hot oil until tender but not brown. Stir in cornstarch, sugar, salt, celery seed and pepper. Stir in water, lemon zest and lemon juice. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Set aside half of the dressing.
Add potatoes to remaining dressing in pan. Toss gently to coat. Cover and cook for 2 to 3 minutes more or until heated through, stirring gently. Season to taste.
To serve, divide greens among 4 plates. Arrange potatoes, beans, tuna, radishes and olives on greens. Drizzle with reserved dressing. Garnish with hard-boiled egg, if desired.