3 med. potatoes, cooked in their skins
2 green onions with tops, sliced
1 1/2 c. cooked green beans
1 green pepper, seeded, halved, thinly sliced
1/2 cucumber, peeled, thinly sliced
1 (7 oz.) can tuna, drained
2 tomatoes, peeled, seeded, cut in quarters
1/4 c. pitted black olives, halved
3 anchovy fillets, drained, cut in thin strips, lengthwise
2 hard cooked eggs, cut in wedges
Boston or Romaine lettuce

Blend ingredients for dressing. Peel and cube warm potatoes. Toss with onions and 1/4 cup dressing. Season. Cut beans in thirds, break tuna into chunks. Combine beans, pepper, cucumber, tuna and tomatoes; toss with remaining salad dressing and potatoes. Transfer to lettuce lined salad bowl. Garnish with anchovies, hard cooked eggs and olives. Refrigerate. Serves 4-5.

DRESSING:

1/2 c. olive oil
1/4 c. red wine vinegar
1 tbsp. chopped fresh basil or 1/2 tsp. dried
1 clove garlic, minced
Salt & pepper