8 new potatoes, about 1 pound, well scrubbed
2 pounds green beans, cooked
10 very ripe Italian plum tomatoes, quartered
1/2 Nicoise (or black) olives
1/4 c. chopped Italian parsley
1 tsp. freshly ground black pepper
3/4 c. Vinaigrette Dressing
6 - 8 hard-cooked eggs, shelled and quartered
12 oz. canned oil-packed white tuna, well drained
2 oz. anchovy fillets (optional)
1. Cook potatoes in boiling salted water until tender but not mushy. Cool and quarter and transfer to large bowl.
2. Add green beans, tomatoes, olives, parsley, salt, and pepper. Pour 1/2 cup of the vinaigrette over vegetables and toss gently but well. Transfer mixture to a large serving platter.
3. Arrange the hard-cooked egg quarters around the edge of the platter. Flake the tuna over the salad and arrange the anchovy fillets, if you use them, in a lattice pattern over the tuna. Drizzle with additional vinaigrette and serve at room temperature.