Potato-Tuna Salad

½ cup olive oil
¼ cup white wine vinegar
2 tbsp. lemon juice
1 garlic, minced
¾ tsp. Tabasco® pepper sauce
¼ tsp. salt
2 lbs. cooked small red potatoes, cubed
2 cans (6 to 7oz. each) tuna, drained, separated into large chunks
1 cup sliced celery
1/3 cup sliced green onions

In large bowl, combine oil, vinegar, lemon juice, garlic, Tabasco®, and salt;
mix well. Add potatoes, tuna, celery and green onions; toss lightly. Cover;
refrigerate at least 1 hour.

Makes 6 to 8 servings