8 new potatoes, about 1 lb., well scrubbed
2 lbs. green beans, cooked crisp
10 very ripe Italian plum tomatoes, washed and quartered
1 sm. purple onion, peeled and thinly sliced
1/2 c. black olives
1/4 c. chopped Italian parsley
Pinch of salt
1 tsp. freshly ground black pepper
3/4 c. vinaigrette (see tomato-avocado salad or use your own)
6 hard-cooked eggs, shelled and quartered
12 oz. can white tuna, well drained
2 oz. anchovy fillets (optional)

Cook potatoes in boiling salted water until tender but not mushy, about 10 minutes. When cool enough to handle, quarter the potatoes and transfer them to a large bowl. Add the green beans, tomatoes, onion, olives, parsley, a pinch of salt and the pepper.

Pour 1/2 cup of the vinaigrette over the vegetables and toss gently but well. Transfer the mixture to a large serving platter. Arrange the hard-cooked egg quarters around the edge of the platter. Flake the tuna over the salad and arrange the anchovy fillets, if you use them, in a lattice pattern over the tuna. Drizzle with additional vinaigrette and serve at room temperature. Serves 6-8.