6 sm. red new potatoes, scrubbed, quartered
Salt
1 lb. green beans, trimmed
1/2 c. Nicoise, Kalamata or dry cured olives
3 hard cooked eggs, halved
1 lg. ripe tomato, cut into 8 wedges
1 can (6 1/2 oz.) tuna packed in water, drained and flaked
2 tbsp.r red wine vinegar
2 tsp. Dijon mustard
Freshly ground pepper, to taste
1/2 c. olive oil
1/4 c. fresh parsley, chopped
3 anchovy fillets, optional

Boil potatoes in salted water to cover until tender, about 20 minutes. Remove with slotted spoon and let cool. Add beans to same water and boil until crisp tender, about 7 minutes. Drain and cool under cold running water. Arrange potatoes, beans, olives, eggs, and tomatoes on large platter. Spoon tuna in center. Whisk vinegar, mustard, 1/2 teaspoon salt, and pepper to taste in small bowl until blended. Gradually pour in oil, whisking until emulsified. Whisk in parsley, then drizzle vinaigrette over salad. Top with anchovies, if desired.