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Cook potatoes in salted boiling water until just tender. Drain. Cut potatoes into quarters and place in large bowl. Combine green beans, onion, olives, ¼ cup parsley, salt and pepper.
In a small bowl whisk together: vinegar, mustard, sugar, salt, pepper and the remaining parsley. Gradually whisk in olive oil. Continue whisking until mixture thickens slightly.
Pour half vinaigrette over vegetable mixture and toss. Transfer vegetable mixture to a large serving platter. Arrange eggs and tomatoes around edge of platter. Flake tuna and spoon it on top of vegetable mixture. Drizzle the entire salad with the remaining vinaigrette. Serve immediately.
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