Salade Nicoise

• 8 new potatoes, well scrubbed (about 1 lb.)
• 2 lb. green beans, cooked
• 10 very ripe Italian plum tomatoes, washed and quartered
• 1 small purple onion, peeled and thinly sliced
• 1/2 c. Nicoise olives
• 1/4 c. chopped Italian parsley
• pinch of salt
• 1 tsp. freshly ground black pepper
• 3/4 c. Our Favorite Vinaigrette
• 6 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, about 10 minutes.
2. When cool enough to handle, quarter the potatoes and transfer them to a large bowl.
3. Add green beans, tomatoes, onion, olives, parsley, a pinch of salt and the pepper. Pour 1/2 cup of the Vinaigrette over vegetables and toss gently but well.

potatoes, green beans, very, purple onion, nicoise olives, italian parsley, salt, freshly ground black pepper, our favorite vinaigrette, eggs, canned oil, anchovy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=436544 (may not work)