2 cups boiled potatoes cut into bite size chunks or baby red potatoes
12 asparagus spear or green beans, cooked
4 eggs, boiled, cut into quarters
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 teaspoons dijon mustard
1 teaspoon sugar
2 small can tuna in oil
2 baby cos lettuce
2 cups cherry tomatoes, cut in half
1/2 cup Kalamata olives
1/4 cup capers (optional)
Sea salt and black peppers
Whisk together dijon mustard, sugar, and red wine vinegar to combine. Set aside.
Arrange salad on a serving platter. Season with sea salt and black pepper. Drizzle with dressing and serve.