FOR THE POTATO SALAD:

1 1/2 lbs. new potatoes
1/4 c. dry white wine
1/4 c. chicken stock or canned chicken broth
1 1/4 c. Mustard Vinaigrette
3 tbsp. minced scallion
1 lb. green beans
1 head of Boston lettuce
1 c. Quick Mayonnaise
1 tbsp. tomato paste
6 lg. very fresh eggs
2 tbsp. distilled white vinegar
3 tomatoes
Salt
Olive oil

FOR THE GARNISH:

Anchovy fillets, rinsed and patted dry
Minced fresh parsley leaves
1 c. imported French black olives, such as nicoise olives

Steam the potatoes in a vegetable steamer set over boiling water, covered, adding more boiling water if necessary, for 25-30 minutes, or until just tender. Let the potatoes cool until they can be handled. Peel them and cut them into 1/2-inch-thick slices.