1 lb. red bliss potatoes
2 lbs. green beans, cooked
10 ripe plum tomatoes, washed and quartered
1 sm. purple onion, thinly sliced
1/2 c. black olives
1/4 c. chopped Italian parsley
1 tsp. freshly ground black pepper
3/4 c. vinaigrette dressing (recipe follows)
6 hard boiled eggs, shelled and quartered
1 (12 oz.) can white tuna, well drained
2 ozs. anchovy fillets

Cook potatoes until tender but not mushy. When cool enough to handle cut into quarters and put them in a large bowl. Add green beans, tomatoes, onions, olives, parsley, and pepper. Pour 1/3 cup of vinaigrette over vegetables and toss gently. Arrange the hard boiled egg quarters around the edge of the bowl. Flake the tuna over the salad and arrange the anchovy fillets in a lattice pattern over the tuna. Drizzle with additional vinaigrette and serve at room temperature. Serves 6 to 8.

VINAIGRETTE:

1 tbsp. Dijon mustard
4 tbsp. red wine vinegar
1 tsp. granulated sugar
1/2 tsp. salt
1/2 tsp. freshly ground pepper
Minced parsley
1/2 c. olive oil
Herbs to taste

Put mustard in bowl. Whisk in vinegar, sugar, salt, pepper and herbs to taste. Continue to whisk mixture while slowly dribbling in olive oil until mixture thickens. Cover until ready to use.