Provençal Potato Salad with Tuna Dressing

Ingredients

• 3 Yukon Gold potatoes (about 1 1/4 pounds), peeled and quartered
• 2 zucchini (about 8 ounces), halved lengthwise and slice 1/2-nch thick
• one (5-ounce) can tuna in oil
• 2 tablespoons Greek yogurt or sour cream
• 1 tablespoon capers
• 1 small garlic clove
• 1 tablespoon red wine vinegar
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 1/4 medium red onion, chopped
• 2 plum tomatoes, cut into 1-inch chunks
• 1/2 cup olives (I used Niçoise), chopped
• 1/4 cup torn basil leaves

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