2 tbsp. dry white wine
2 tbsp. red wine vinegar
1 tsp. salt
1/2 tsp. pepper
1/2 c. olive oil
2 tbsp. minced scallions
1 tbsp. minced parsley
8 med. potatoes, cooked and sliced
1 head lettuce, torn into pieces
3/4 lb. green beans, cooked
3 oz. can tuna, drained
4 hard-boiled eggs, quartered
8 anchovies
1/2 c. black olives

In large bowl, combine wine, vinegar, salt and pepper. Stir in olive oil. Remove 1/4 cup dressing and reserve. To bowl, add onion and parsley; stir. Add potatoes; toss. Cover and chill 2 hours.

Line serving platter with lettuce. Arrange potatoes, beans, tuna and egg on lettuce. Crisscross anchovies over salad; dot with olives. Pour reserved dressing over all and serve. Serves 4.